CHICKEN CONGEE (鸡粥)
Learn how to make the ultimate Chinese comfort with Daddy Lau's soft & silky rice porridge recipe
Provided by Made With Lau
Categories soup
Time 1h
Yield 4
Number Of Ingredients 13
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.
CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
RICE CONGEE WITH CHICKEN
Sometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.
Provided by PetsRus
Categories One Dish Meal
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
- Add the chicken, shiitake and ginger, and cook for 5 minutes.
- Add your chosen vegetables cook for another 3-5 minutes.
- Taste the soup and add soy, oyster sauce, salt and pepper to taste.
- Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.
Nutrition Facts : Calories 386.3, Fat 6.2, SaturatedFat 1.7, Cholesterol 14.4, Sodium 1063.9, Carbohydrate 64.4, Fiber 1.9, Sugar 9.5, Protein 16.8
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