Homemade Foods Stories: Chicken congee



After many days of torturing my stomach with spicy and salty meals, I craved for something a bit plain today. Not that chicken congee is plain, I wouldn’t say that. I love chicken congee, for its intense flavor and yet, not too strong taste. It’s a perfect dish for upset stomach or during feverish days or whenever you feel like having it. And according to my grandma, chicken congee is a healing food, for both body and soul.


 


Chicken congee Recipe

2 cups of rice
Water
Chicken meat (with bones)
1-2 cube of chicken stock
Ginger
Salt
White pepper
Sesame oil
Fried shallots
Spring onions, chopped

1.      Boil the water with chicken stock cube in a large pot. Once it is boiled, add the chicken meat. Continue to boil in high heat until the water boiled. Then, reduce the heat to medium-low until the chicken is fully cooked. Spoon out the scum or foam that rises on the surface. Take out the chicken and place it in a bowl of ice water. This help to cool the meat a bit before you start to shred the chicken.
2.      Wash the rice and ginger and add it to the chicken soup. Simmer on medium-low heat for around 45 – 60 minutes. Stirred occasional to prevent the rice from burned on the bottom of the pot.  Cook until the rice broke (has absorbed most of the liquid) and the congee thickens to the consistency that you like. If it is too thick, add some more water.
3.      Add the shredded chicken back to the pot and stir well. Add some salt and white pepper to your taste. Add a few drops of sesame oil.
4.      Serve the congee in a bowl and garnish with spring onions or fried shallots, as you desire.