CHICKEN CONGEE RECIPE RECIPES

Name: Chicken Congee
Total time: 2 h 15 min
Yield: 3 to 4 servings
Cuisine: chinese
Ingredients: 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

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

Ingredients

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 (??) | MADE WITH LAU

Chicken Congee (??) | Made With Lau image

Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe

Provided by Made With Lau

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 rice cup white rice
12 oz chicken
8 cups water
0.5 oz ginger
2 pieces green onion
cilantro
2 tsp cornstarch
1 tbsp oyster sauce
2 tbsp water
0.5 tsp chicken bouillon
2 tbsp vegetable oil
1 tsp salt
1 tsp chicken bouillon

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.

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