Chicken Rice Porridge Recipe (Congee)

November 23, 2019

 

 

Now that the weather here in Seattle is finally taking a turn for the colder and the temperature is going down each day, my body craves naturally for warming and hearty food, especially to start my hectic day. I need simple and fulfilling food like noodle soups and my favorite comfort food, congee. 

 

What is congee? It basically, boil rice in water until the texture becomes creamy and thick or rice porridge. This meal is a staple of many Asian country's breakfast food. There are many congee recipes out there. Still, many of these recipes share the basics ingredients, which are rice, water, and ginger, but also flavored with many different choices of toppings such as vegetables, Chinese donuts, fish, eggs, many kinds of ingredients. This rice porridge is comfort food so simple but yet delicious, and you can serve it any time of the day.
 

 

 

 

Ingredients:


1 cup of Jasmine rice, rinsed
2 tablespoon freshly grated ginger
4 boneless and skinless chicken thighs cut into square shape.
4 garlic cloves, minced
6 cup chicken stock
1 teaspoon of salt
1 teaspoon of mushroom seasoning (optional)

 

 

 

Instruction:

 

  1. Bring rice, ginger, garlic, and chicken stock to a boil in a large pot. And salt and mushroom seasoning. Once boiling reduces heat to maintain at a steady simmer and cook, stirring occasionally, one and a half hours or until it has a thick, soup-creamy consistency, and the rice is broken down. When it is too thick, add more water or stock to get back to your desired consistency. 

  2. While congee is cooking, make fried shallot and eggs omelet.

 

For crispy shallot:

  • fried shallot thinly sliced

  • sunflower oil

  • Pink Himalayan salt

Combine the thinly sliced shallots and oil in the small saucepan. Add a little bit of oil as necessary enough to cover the shallots. Over medium cook the shallot for 5 minutes or until slightly brown, season with pinch of salt.

 

For Eggs Omelet:
2 eggs, water, salt, pepper
Instructions: Whisk eggs, water, salt, and pepper. Spray a non-stick skillet with cooking spray. When eggs almost set on the surface, turn over, cook for a minute then slide omelet onto a plate. Roll the omelet and thinly sliced.

 


Serve with topping:

  • Green onion (thinly sliced)

  • Celery (thinly sliced)

  • Fresh Mushroom 

  • Sausage 

  • Omelet

  • Fried Shallot

  • Sambal Oelek or Sriracha (optional )

  • Soy sauce

 

 

 

 

 

 

 

 

 

 

Thank you so much for reading, and I hope you are enjoying your weekend with family and friend!

 

 

Much Love,

Joice

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Welcome to Cantique, an online editorial destination for everyone who aspires of things lovely and chic. This is the place where we pour all our idea in fashion, beauty, family gathering, travel, planning a fabulous party, easy cook recipes with stunning imaginary to inspired your passions in day to day living. Please follow us on our daily activities and all the latest inspiring idea for a beautiful life.

 

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