CHICKEN CONGEE (RICE PORRIDGE)
Chicken congee (or rice porridge) is for us the ultimate comfort food. The flavours are nothing out of the extraordinary, but what always hits the spot is that comforting feeling that you get when you take a bite of the warm, soft, and savoury rice porridge.
Provided by coupleeatsfood
Categories Breakfast lunch supper
Time 40m
Number Of Ingredients 9
Steps:
- To make the chicken, season the chicken thighs with some salt. In a pot, bring water to a boil and season it with salt. Add the chicken thighs into the boiling water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove from heat and let chill. Shred the chicken by hand into fine, long strips.
- In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth is boiling, add the uncooked rice into the pot and stir constantly to prevent the rice from sticking to the bottom. Let the rice cook for 15 minutes while stirring occasionally. After 15 minutes, the rice should become fluffy and soft. Continue cooking the rice for another 10 minutes while stirring constantly. After 10 minutes, add another cup of chicken broth, stir, and cook for another 5 minutes. The porridge should have very soft, thick texture. If you want your porridge to more watery, you can add more chicken broth to your taste. Season with salt and white pepper to taste.
- To make eggs, place two eggs in a pot and fill up the pot with boiling water slowly until both eggs are fully submerged. Cover with lid and let cook for 15 minutes. Do not turn on the stove, the heat from boiling water itself will cook the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a bowl of cold water to stop it from cooking further.
- Transfer rice porridge into two medium-sized bowls. If porridge becomes too thick, add a little bit of hot water and stir. Crack an egg onto each bowl of porridge and top with the shredded chicken, fried shallots, green onions, soy sauce, and coriander.
Nutrition Facts : Calories 344 kcal, Carbohydrate 23 g, Protein 31 g, Fat 14 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 205 mg, Sodium 586 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)
This is a soupy dish that is served mainly for a snack.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 50m
Yield 5
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
- Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 24.6 g, Cholesterol 42.1 mg, Fat 14.9 g, Fiber 2.7 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 1586.1 mg, Sugar 3.5 g
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.
CHICKEN PORRIDGE
Make and share this Chicken Porridge recipe from Food.com.
Provided by Renee14
Categories Breakfast
Time 27m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Boil rice in chicken stock.
- When rice is soft and has become porridge, add in the chicken and season with salt.
- Serve porridge in a bowl, garnish with spring onion and fried shallots.
Nutrition Facts : Calories 773.2, Fat 22.2, SaturatedFat 6.2, Cholesterol 97.2, Sodium 1100.2, Carbohydrate 99.9, Fiber 1.8, Sugar 10, Protein 38.3
CHICKEN CONGEE (鸡粥)
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Provided by Made With Lau
Categories soup
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Wash rice in a bowl:
- Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
- Cut the chicken into thin slices and place it in a bowl to marinate.
- Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
- Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
- Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
- Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
- Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
- Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.
ARROZ CALDO (CHICKEN RICE PORRIDGE)
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Provided by Yasmin Newman
Categories Soup/Stew Philippines Chicken Rice Ginger Garlic Egg
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
- Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
- Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
- Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.
More about "chicken porridge food"
CHICKEN PORRIDGE RECIPE & VIDEO
From seonkyounglongest.com
5/5 (2)Calories 215 per servingTotal Time 1 hr 30 mins
- Combine chicken stock, water, garlic, ginger and green onion in a thick bottom pot and bring it to boil. When it starts to boil, reduce heat to medium then add chicken and rice. Stir and cover, cook for 30 to 35 minutes or until chicken is fully cooked. Stir occasionally.
- Remove chicken, green onion and ginger pieces from pot. Remain chicken and let it cool so we can shred them. Cover back on and let rice keep cooking for an additional 60 minutes, stir occasionally. If porridge looks too thick before finishing cooking, add more water as needed.
- Shred chicken into small pieces, use chicken skin too if you’d like. Also this is a great time to prepare garnishes if you are using any.
- When porridge is done, it must be silky and smooth. Stir in shredded chicken and mix well. Serve while it’s hot with prepared garnish. Enjoy!
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