CHICKEN CONGEE RECIPE - NYT COOKING
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
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
SHRIMP & CHICKEN CONGEE RECIPE | EATINGWELL
This recipe for savory rice porridge comes from EatingWell's Test Kitchen manager, Breana Lai Killeen, who shared it for Father's Day because it is one of her father's favorite dishes. "In the U.S., this dish is called congee, but in Hong Kong, we call it jok," she says. "My dad's version was always pretty bland, but this recipe is adapted from one in the cookbook A Place at the Table from a Laotian chef who, just like me, is a first-generation Asian raised in North Carolina." Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well.
Provided by Breana Killeen
Categories Healthy Scallion Onion Recipes
Total Time 1 hours 20 minutes
Number Of Ingredients 15
Steps:
- Place ginger and garlic in a small cast-iron pan over high heat. Cook, turning occasionally, until lightly charred on all sides, 6 to 10 minutes.
- Meanwhile, trim scallion ends and cut the whites from the greens. Tie the scallion whites and cilantro stems together with kitchen twine. Slice the scallion greens and reserve for garnish.
- Bring water to a boil in a large pot over high heat. Add the scallion bundle, the garlic, the ginger, chicken legs, dried mushrooms, bouillon paste, salt and sugar. Reduce heat to maintain a lively simmer and cook, stirring occasionally, for 20 minutes. Stir in rice, shrimp and pepper; cook, stirring occasionally, until the mixture has the consistency of porridge, about 40 minutes.
- Transfer the chicken, shrimp and mushrooms to a clean cutting board. When cool enough to handle, shred the meat from the chicken, peel and chop the shrimp, and slice the mushrooms. Discard skin, bones and shells. Remove and discard the scallion bundle, ginger and garlic.
- Serve the congee topped with the chicken, shrimp, mushrooms, scallion greens and chopped cilantro. Garnish with lime wedges and spicy chili crisp, if desired.
Nutrition Facts : Calories 209.1 calories, CarbohydrateContent 30.5 g, CholesterolContent 62.8 mg, FatContent 3.5 g, FiberContent 2.3 g, ProteinContent 14.4 g, SaturatedFatContent 0.7 g, SodiumContent 502.7 mg, SugarContent 0.5 g
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