Wednesday, May 5, 2010

Delicious Chicken Congee

1 cup Jasmine rice
10 cups water and/or chicken stock
1 tsp sesame oil
1 tsp light soy sauce
salt and pepper to taste

Marinates for chicken
•1 chicken Maryland
•1 tsp ginger, peeled and finely chopped
•3 garlic cloves, crushed
•11/2 tsp sesame oil
•1/2 tsp salt
•½ tsp castor sugar /white sugar
•2 tbsp Chinese cooking wine (optional)

1.Wash and drain the rice in a pot. Add 1 tsp salt and 1 tbsp sesame oil; mix well and allow to sit for 10 minutes. Add water/stock to the rice. Bring it to a boil. Turn down the heat to medium low, stirring occasionally. Simmer for 20 minutes.

2.Place the chickens in a bowl with all the marinade ingredients for 15 to 30 minutes.

3.Add the chicken to the congee. Cook for 5 - 10 minutes, or until the chicken is cooked. Take the chicken out and set aside to cool.

4.Allow the congee to simmer for another 30 minutes or so or until it reaches the consistency you prefer.

5.Shred the cooked chicken and add back into the pot and stir in 1 tsp of light soy sauce, let it simmer for awhile and finally salt and pepper to taste.

Garnish with spring onions or slice century egg

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