Recipes - Chinese

Chicken Congee
Chicken-Congee


Congee, also known as porridge is an iconic breakfast dish that is popular in many parts of Asia. This dish can also be eaten at any time of the day and it is nourishing and comforting. It is simple to make with leftover rice and can be made in many ways and with many different ingredients.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese









Ingredients:

2 cups cooked rice
6 cups water
6 chicken drumsticks
1 knob fresh ginger (thinly julienned)
1 onion (finely chopped)
coriander (coarsely chopped)
4 spring onions
2 tbsp oil
1 tbsp chicken stock powder
2 tsp salt
pepper




Steps:
  1. Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on.
  2. Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time.
  3. Chop up the white section of the spring onion and thinly slice up the green part.
  4. Saute the chopped onion and the white spring onion with oil until fragrant. Add julienned ginger and continue to saute until onion is caramelised. Turn off heat.
  5. Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick.
  6. Taste test. Add remaining salt as necessary. Add pepper, stir through and remove from heat.
  7. Serve congee garnished with caramelised onion, ginger and sliced onion.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.


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Chicken Congee

Chicken Congee

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Congee, also known as porridge is an iconic breakfast dish that is popular in many parts of Asia. This dish can also be eaten at any time of the day and it is nourishing and comforting. It is simple to make with leftover rice and can be made in many ways and with many different ingredients.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Boil
Cuisine: Chinese
Ingredients

2 cups cooked rice
6 cups water
6 chicken drumsticks
1 knob fresh ginger (thinly julienned)
1 onion (finely chopped)
coriander (coarsely chopped)
4 spring onions
2 tbsp oil
1 tbsp chicken stock powder
2 tsp salt
pepper

Instructions
  1. Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on.
  2. Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time.
  3. Chop up the white section of the spring onion and thinly slice up the green part.
  4. Saute the chopped onion and the white spring onion with oil until fragrant. Add julienned ginger and continue to saute until onion is caramelised. Turn off heat.
  5. Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick.
  6. Taste test. Add remaining salt as necessary. Add pepper, stir through and remove from heat.
  7. Serve congee garnished with caramelised onion, ginger and sliced onion.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.

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