CHICKEN CONGEE RECIPES RECIPES

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CHICKEN CONGEE RECIPE - NYT COOKING



Chicken Congee Recipe - NYT Cooking image

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

Total Time 2 hours 15 minutes

Yield 3 to 4 servings

Number Of Ingredients 7

3/4 cup/150 grams sushi rice
2 1/2 quarts/2.5 liters chicken stock
Salt
Soy sauce, for serving
Thinly sliced spring onions or scallions, green parts only, for serving
Finely chopped fresh ginger, for serving
Sesame oil, for serving

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//schema.org, Calories 351, UnsaturatedFatContent 5 grams, CarbohydrateContent 51 grams, FatContent 7 grams, ProteinContent 18 grams, SaturatedFatContent 2 grams, SodiumContent 1482 milligrams, SugarContent 9 grams

CHICKEN CONGEE (GYE JOKE) RECIPE | EPICURIOUS



Chicken Congee (Gye Joke) Recipe | Epicurious image

Cooking chicken congee in a slow cooker takes patience, but you can cook it overnight. Here's how to make this simple Chinese breakfast.

Provided by Choy Wai Yuen

Yield Serves 4

Number Of Ingredients 13

200g lean pork (such as pork loin), blanched and sliced
Salt
200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces
Soy sauce
1½ cups uncooked rice
7 cups chicken stock
Pepper
Oil for drizzling
Spring onions, ginger matchsticks, and fried shallots, to garnish
Century eggs, quartered
Salted eggs, boiled, shelled and quartered
Rice vermicelli, deep-fried to a crisp
Prawn crackers

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.

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