CHICKEN CONGEE (GYE JOKE)

Chicken Congee (Gye Joke) image

Provided by Choy Wai Yuen

Yield Serves 4

Number Of Ingredients 13

200g lean pork (such as pork loin), blanched and sliced
Salt
200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces
Soy sauce
1½ cups uncooked rice
7 cups chicken stock
Pepper
Oil for drizzling
Spring onions, ginger matchsticks, and fried shallots, to garnish
Century eggs, quartered
Salted eggs, boiled, shelled and quartered
Rice vermicelli, deep-fried to a crisp
Prawn crackers

Steps:

Marinate the pork with salt overnight. Just before cooking, rinse with water.
Marinate chicken meat with soy sauce overnight.
Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.