Shredded Chicken Congee 鸡丝粥 Food

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.

SHREDDED CHICKEN CONGEE 鸡丝粥

Steps:

• If making own chicken broth, use leftover bones from roast chicken, add water and simmer over stove top for approximately 1.5 - 2 hours, topping up with more water as it dried out.
• Add rice into rice cooker pot and add chicken broth until the desired porridge markings on the rice cooker pot. Stir in the shallot oil too.
• When porridge is cooked, add in concentrated chicken stock and stir well. Add in salt and pepper too if using and mix well.
• Add in shredded chicken breast and close the rice cooker. You can also add in the century egg at this point if you like. Set aside for another 15 mins.
• Serve congee with fried fritters, spring onion and fried shallots.

CHICKEN CONGEE

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.