Recipe
Chinese Chicken Congee
In Chinese culture congee is eaten for breakfast, lunch or dinner. Feel free to pimp it up with boiled salted duck eggs, and other traditional goodies like crispy chilli oil, soy pickled radishes or preserved shredded olive but for a cleaner, more restorative flavour, leave it as is.
4 Serves
Method
- To make the congee, combine the oil, garlic, ginger and green onions in a large heavy based non-stick saucepan over medium-high heat. Stir fry until the aromatics are golden and fragrant.
- Add the Shaoxing rice wine, rice and chicken stock. Bring to a boil, add the chicken, then reduce to a simmer to cook until the rice has broken down to a thick soup.
- In between, remove the chicken when it is cooked through, shred with 2 forks or fingers and set aside. If the congee is a little thick, simply add more stock or water - the rice tends to be thirsty!
- Add salt to taste, return the shredded chicken to the pot, stir and serve piping hot - each bowl with a drizzle of soy and sesame oil, a decent shake of white pepper, then a garnish of spring onions, ginger, cilantro and fried shallots.
More recipes like this one
