After many days
of torturing my stomach with spicy and salty meals, I craved for something a
bit plain today. Not that chicken congee is plain, I wouldn’t say that. I love
chicken congee, for its intense flavor and yet, not too strong taste. It’s a
perfect dish for upset stomach or during feverish days or whenever you feel
like having it. And according to my grandma, chicken congee is a healing food,
for both body and soul.
Chicken
congee Recipe
2 cups of rice
Water
Chicken meat (with bones)
1-2 cube of chicken stock
Ginger
Salt
White pepper
Sesame oil
Fried shallots
Spring onions, chopped
1.
Boil
the water with chicken stock cube in a large pot. Once it is boiled, add the chicken
meat. Continue to boil in high heat until the water boiled. Then, reduce the
heat to medium-low until the chicken is fully cooked. Spoon out the scum or
foam that rises on the surface. Take out the chicken and place it in a bowl of
ice water. This help to cool the meat a bit before you start to shred the
chicken.
2.
Wash
the rice and ginger and add it to the chicken soup. Simmer on medium-low heat
for around 45 – 60 minutes. Stirred occasional to prevent the rice from burned
on the bottom of the pot. Cook until the
rice broke (has absorbed most of the liquid) and the congee thickens to the
consistency that you like. If it is too thick, add some more water.
3.
Add
the shredded chicken back to the pot and stir well. Add some salt and white
pepper to your taste. Add a few drops of sesame oil.
4.
Serve
the congee in a bowl and garnish with spring onions or fried shallots, as you
desire.
