Theme: Soft
Menu: Chicken Congee
Original Recipe is taken from here, although I’ve made some modification so that it tastes more like the traditional Chicken Congee I used to eat while growing up at Jakarta. Hence, the use of roast chicken instead of roast duck.
Ingredients
Adapted from Neil Perry’s Duck and Chicken Congee
½ cup long grain rice, jasmine is good
750ml cold water
½ tablespoon salt
½ teaspoon vegetable oil/sesame oil
1.2 litres chicken stock
handful of mushrooms
1 hand of ginger thinly sliced
3 green onion julienned
100g roast chicken, shredded
soy sauce
1 chilli, chopped
¼ teaspoon pepper
skin from roast chicken
1 teaspoon crispy shallot chips
1 - 2 sticks of chinese doughnut stick (we called it ‘Cakwe’ in Jakarta), sliced
Method
Wash rice several times in cold water.
Soak the rice, salt and vegetable oil in 750ml water over night in fridge. The following day, add chicken stock (do not discard soaking water) and a pinch of salt and bring to the boil. Simmer and cook covered for 2 hours, stirring occasionally, until it is smooth and creamy.
Fry in a little oil then add sliced ginger and fry until all browned very well. Set aside.
Fry also, in olive oil, the mushrooms. Set aside.
To the congee, (the creamy cooked rice) add the shredded chicken meat. Cook a few minutes.
Serve in a large bowl sprinkled with the fried ginger and mushroom, sliced chinese doughnut stick, chopped green onion, chilli, pepper, chicken skin, crispy shallot and soy to taste.
Theme: Soft
Menu: Chicken Congee
Original Recipe is taken from here, although I’ve made some modification so that it tastes more like the traditional Chicken Congee I used to eat while growing up at Jakarta. Hence, the use of roast chicken instead of roast duck.
Ingredients
Adapted from Neil Perry’s Duck and Chicken Congee
½ cup long grain rice, jasmine is good
750ml cold water
½ tablespoon salt
½ teaspoon vegetable oil/sesame oil
1.2 litres chicken stock
handful of mushrooms
1 hand of ginger thinly sliced
3 green onion julienned
100g roast chicken, shredded
soy sauce
1 chilli, chopped
¼ teaspoon pepper
skin from roast chicken
1 teaspoon crispy shallot chips
1 - 2 sticks of chinese doughnut stick (we called it ‘Cakwe’ in Jakarta), sliced
Method
Wash rice several times in cold water.
Soak the rice, salt and vegetable oil in 750ml water over night in fridge. The following day, add chicken stock (do not discard soaking water) and a pinch of salt and bring to the boil. Simmer and cook covered for 2 hours, stirring occasionally, until it is smooth and creamy.
Fry in a little oil then add sliced ginger and fry until all browned very well. Set aside.
Fry also, in olive oil, the mushrooms. Set aside.
To the congee, (the creamy cooked rice) add the shredded chicken meat. Cook a few minutes.
Serve in a large bowl sprinkled with the fried ginger and mushroom, sliced chinese doughnut stick, chopped green onion, chilli, pepper, chicken skin, crispy shallot and soy to taste.
Posted 2 years ago & Filed under Cookbook Challenge, Chicken, Congee,
