Chicken Porridge (Congee)
Chicken Porridge (Congee)
Ingredients:
- ½ cup rice
- 3 chicken tights, fat trimmed
- 4 cups water, or chicken broth
- ½ inch ginger, sliced
- 1 tablespoon rice wine, or white wine
- 1½ teaspoon salt (if using chicken broth, reduce to 1 teaspoon)
- ½ teaspoon sesame oil
- ½ teaspoon white pepper powder
- 2 tablespoons scallion, sliced
Steps:
- Rinse rice for 2 - 3 times.
- Add water, rice, ginger and chicken tights in a pot.
- Bring to a boil, turn down the heat, let simmer for 1 hour. Stir occasionally to prevent sticking to the bottom.
- Add salt and wine, stir and simmer for ½ hour or until the rice is mushy.
- Turn off heat, remove chicken tights from the pot, shred the meat and discard bone. Return chicken meat to porridge, stir to mix.
- Garnish with sesame oil, pepper powder and sliced scallion as desired.
- Serve immediately while still hot or warm.
Chicken porridge (congee) is gentle on the digestive system and the carbohydrates from the rice serves as a good energy source. It can be served simply with the shredded chicken meat on top, or cook with pieces of chicken meat. Extra seasoning of a little soy sauce and pepper powder can be added to chicken porridge depends on personal preference when serving. Chicken porridge always garnish with spring onion and fried shallot.
