Congee With Whole Chicken Food

CONGEE

Steps:

• Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
• Stir fish into congee and simmer until cooked through, about 10 minutes.
• Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

CHICKEN CONGEE (鸡粥)

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.

CONGEE WITH WHOLE CHICKEN

Steps:

• 1. Place a chicken, ginger root and stalks in a saucepan with water. Bring to a boil then simmer, covered, 15 minutes. Add sherry and salt and simmer, covered, 45 minutes more. Remove the chicken and let cool slightly. 2. Wash rice (see HOW-TO, _Rice: To wash). Place in the same chicken pot with the chicken broth (6 cups). (Since congee boils over easily, always cook it in a deep pot.) 3. Bring to a boil. Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning.4. Bone and slice or chop, bones and all, in 2-inch sections. Add chicken to congee and reheat. Season to taste with soy sauce, salt and pepper. Serve either in a large tureen or in individual bowls. Garnish with minced scallions minced smoked ham or chopped Chinese parsley. Serve with salty or spiced accompaniments (see *Rice Dishes). NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.

CHICKEN CONGEE (GYE JOKE)

Steps:

• Marinate the pork with salt overnight. Just before cooking, rinse with water.
• Marinate chicken meat with soy sauce overnight.
• Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
• To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

CHICKEN AND VEGETABLES CONGEE (CHOK)

Steps:

• Cut the chicken thighs up into two inch lengths.
• Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
• Leave the chicken to marinate in the fridge for about 30 min or longer.
• (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
• Let this boil on a low heat for about 1 hour.
• (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
• NOTE: The congee is boiled at low heat, so that the congee will be smooth.
• NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
• Pour in the carrots, and allow the congee to continue simmering.
• Take the chicken out of the fridge, and pour it into the congee.
• (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
• Allow this to cook for about 15 minutes.
• Add the broccoli into the pot.
• Allow the congee to cook until you are happy with the thickness of the congee.
• Bring the congee to a boil, while continuously stirring it.
• Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
• Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
• Ladle into bowls, and garnish.
• Enjoy a bowl of smooth yummy congee.