Monday, April 19, 2010

Congee with Chicken, Ginger and Scallions

So i was home sick today with a bit of an upset stomach. But i didn't let that stop me cooking; in fact, it presented the ideal opportunity for me to make something i've been wanting to make for a long time: congee!

Congee is a Chinese rice porridge soup; the most basic congee is simply a soup of salted rice cooked for a long time until the soup is thick and the rice is dissolving into the liquid. There are countless other versions, and you can be quite creative as to what you add to the congee: meat, fish, mushrooms, vegetables... anything really. 

This recipe follows closely to the other other congee i've ever had, made by my friend Mark. The ginger, amongst it's many other benefits, is said to aid digestion, and the soupy rice is filling and satisfying yet easy on the stomach. This is the eastern version of 'moms chicken soup' to cure what ails ya.

Ingredients (Serves 2)

  • 1/2 cup jasmine rice
  • 1 litre half strength chicken stock
  • 2 large scallions
  • 1 knob ginger
  • 200gm chicken fillet


Rinse the rice thoroughly and place in a medium saucepan with the chicken stock.
Bring to the boil, then reduce to a bare simmer and cook for 1.5 hours or until the rice has broken up and the soup is thick.
Meanwhile, steam the chicken until cooked.
When cooled, shred the chicken into thin strips.

Slice the scallions and ginger into a julienne. 
Serve the congee with a garnish of chicken, ginger and scallions.
Get well soon!

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