CONGEE DIET RECIPES
14 CONGEE RECIPES FOR WHEN YOUR RICE PORRIDGE CRAVING ...
Steps:
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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- To Cook Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on. Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time. Chop up the white section of the spring onion and thinly slice up the green part. Saute the chopped onion and the white spring onion with oil until fragrant. Add julienned ginger and continue to saute until onion is caramelised. Turn off heat. Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick. Taste test. Add remaining salt as necessary. Add pepper, stir through and remove from heat. Serve congee garnished with caramelised onion, ginger and sliced onion.
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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. Step 4. Transfer the chicken, shrimp and mushrooms to a clean cutting board. When cool enough to handle, shred the meat from ...
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