unfortunately i came down with a nasty cold after my trip to asia (thus the lack of updates). my mom used to make me congee whenever i got sick, except we called it "xi fan" and it's usually thicker than the HK-style congee. my friend CR mentioned that the steam from boiled chicken is a natural decongestant so i decided to get some chicken stock and make myself congee. ingredients: ground chicken, rice, chicken broth, scallions, soy sauce, honey, rice vinegar, sesame oil, olive oil.
stir together soy sauce, honey, rice vinegar, and a smidge of sesame oil. pour over ground chicken and thoroughly mix. heat olive oil on stove and cook chicken, breaking it up into small pieces while cooking. in a large pot, add chicken broth and rice (go easy on the rice - it expands a LOT when cooking into congee.) add whole green scallions for flavor (i remove these before serving). bring to a boil then simmer for at least half an hour. cooking time depends on how much you want the rice to break up - i usually leave mine on the stove for an hour or so. stir every 15 mins and add chicken broth or water as needed. it is very important that the heat is low, otherwise the rice will stick to the pot or burn. once the congee has reached the desired consistency, add chicken and sliced thousand year old egg. add soy sauce to taste. cook for another couple of minutes then serve. i like to top mine with marinated turnips. yum!
No comments:
Post a Comment