Chicken Rice Porridge Chicken Congee Food

CHICKEN CONGEE (RICE PORRIDGE)

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.

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)

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.

INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)

Steps:

• Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
• Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

CHICKEN CONGEE / CHICKEN RICE PORRIDGE

Steps:

• Share Me! Facebook0Pinterest38TwitterReddit0StumbleUpon0Yummly0Tumblr0emailPrint (adsbygoogle = window.adsbygoogle || []).push({}); Congee or rice porridge is a common 'sick people' or baby food. It's tasty and easy to digest. When I was young, my go-to sick food was chicken porridge or KFC mashed potatoes. When you have a cough, the doctor will advice to not have oily foods, but I will still add sesame oil to my porridge (while my mother looks away). That's like the best part about porridge!! Tons of heavenly sesame oil. Other than it being a 'sick people' or baby food, porridge is also eaten for breakfast or actually anytime you wish to. Nowadays, I cook it on my lazy days and on cold winter days. The ginger in it gives out a nice warm feeling in the tummy. However, if using as baby food, you normally do not add any seasoning to it. So just plain porridge with a choice of protein and veggies all blended together. Most Chinese restaurants in Malaysia cook it on request, some even specialise in it. You can even buy instant porridge in cups or packets where you just need to add boiling water to it. So what is rice porridge? It's just plain white rice that has been boiled with lots of water until the rice breaks down and becomes thick and gooey. You can also use your own choice of meat, such as chicken, pork or fish. It's also a great way to use up leftover rice if you do not feel like having fried rice. The basic condiments are spring onions, julienned ginger, fried onions. Other condiments (when available) include pork or chicken floss (rousong), pickled mustard plant (zha cai), and fried chinese crullers (char kway). For added seasoning, add sesame oil, light soy sauce, and white pepper. There are two ways I use to cook rice porridge. The first is by cooking it manually over the stove top in a large pot. The second is by using the rice cooker, so all I need to do is mix in the ingredients and press a button and stir every now and then. In Switzerland, I have yet to see a Chinese restaurant have porridge on their menu. That's basically not a problem, but when I am sick...porridge is all I crave for. But I do not want to be standing and stirring at the stove while I am sick. I use to also not really want to cook porridge because I am the only one who used to eat it. My husband always had the notion that my rice porridge was sweet, like grits or oats. It took me 3 years to convince him to even have a spoon of it. Now, he loves it! He even eats more servings than I do and requests it all the time. Ingredients 1½ cups White Rice (jasmine), washed8 cups (+/-) Water2 pieces Chicken Breast, sliced2-inch Ginger, slicedTo taste Salt & White Pepper2 tablespoons Sesame Oil Condiments Spring OnionsFried OnionsGinger, juliennedSalt & White PepperSesame OilLight Soy Sauce Directions for rice cooker: Wash rice till water runs clear in rice pot. Add water, ginger, chicken, sesame oil, salt, and pepper. Press cook. This will take about an hour. Stir occasionally to prevent rice from sticking to the bottom. Once rice has broken down, you can adjust the thickness of the porridge. If it's still too watery, cook it longer and if it's too thick, add more water. Add choice of condiments. Serve. Directions for stove top: Follow directions above, just use a large pot. Tips: Do not fill rice cooker with water exceeding ¾ of the pot. You can always start with less water than the required and add the rest later. You may not need all the required water. Reduce or add water depending on the consistency you prefer. If using already cooked rice, use a ladle to break up any rice clumps first. If using fish, add it after the porridge has been cooked. Gently stir it in and cook porridge again till fish is cooked, about 4-5 minutes. 1 cup rice = 185 grams Cups to Grams conversions Enjoy! Share Me! Facebook0Pinterest38TwitterReddit0StumbleUpon0Yummly0Tumblr0emailPrint

RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)

Steps:

• Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
• Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
• Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
• Add the sesame oil and ground white pepper.
• Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
• Enjoy!

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.