Shredded Chicken Congee/ Porridge Recipe

What’s the first thing that comes to your mind when you see the word congee/ porridge? Many people associate it as a sick/ ill person’s comfort food. Why is that so? The long cooking time had disintegrated the rice components making it so much easier to digest as compared to other food.

However, for myself, I never ever associated it as sick/ ill person’s food because I was brought up eating congee for most of my lunch at home.

There are many different varities of congee that you can cook or even buy from the roadside stalls/ restaurants in the Asian countries. There are even some places sells nothing but congee with varieties of condiments in places like Singapore, Malaysia and some part of Asian countries. It’s like you entering a congee buffet shop.

Smooth and silky shredded chicken congee

Cooking congee at home is not a difficult task, in fact, some rice cooker even provides the congee function that you can use by simply just pressing a button. However, if you are cooking it over the stove, patience is needed as you will need to keep an eye to avoid it from being burnt.

The simplest congee to cook is the plain congee. However, to cook a smooth and silky congee will requires some patience. Once you mastered the art of cooking plain congee, you can then upgrade to this shredded chicken congee  (鸡丝粥).

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!


INGREDIENTS 

(Serves 3 – 4)

3/4 cup rice
1 tsp salt
1 tsp sesame oil

1 cup shredded chicken
1.5 litres water
1 litres chicken stocks

Condiments (Optional)
1″ ginger
1 stalk spring onion
Yow char kwai (油条)
Light soy sauce
Ground white pepper
Sesame oil

STEPS

1. Rinse through the rice a few times, and soak it with water for at least 2 hours.

2. Finely slice the spring onions and ginger.

3. Shred the chicken into pieces using your hand.

4. Drain the rice and season with salt and sesame oil. Mix it well using your hand and crush the rice at the same time. Set aside to season for 10 minutes.

5. Add water and chicken stocks into a pot, and bring it to boil.

6. Once boiled, add in the seasoned rice. Continue to boil for another 5 minutes.

7. Reduce the heat to lowest, and continue to simmer for another 30 minutes with a lid covered ajar. Stirring it occasionally too.

*Do not cover the lid totally as it will cause the congee to overflow from the pot.

*By stirring it occasionally will prevent the bottom from being burnt.

8. Add in the shredded chicken, and mix well. Continue to simmer for another 20 minutes and serve immediately with condiments.

*If the congee becomes too thick in between, you can add additional water to further dilute it to your consistency preference.

*I did not seasoned my congee further with salt, as I prefer to drizzle some light soy sauce into individual bowl for a further umami taste.

Shredded Chicken Congee/ Porridge

  • Servings: 3 - 4
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to my blog. Thank you very much!

Ingredients

  • 3/4 cup rice
  • 1 tsp salt
  • 1 tsp sesame oil
  • 1 cup shredded chicken
  • 1.5 litres water
  • 1 litres chicken stocks
  • Condiments (Optional)
  • 1″ ginger
  • 1 stalk spring onion
  • Yow char kwai (油条)
  • Light soy sauce
  • Ground white pepper
  • Sesame oil

Directions

  1. 1. Rinse through the rice a few times, and soak it with water for at least 2 hours.
  2. Finely slice the spring onions and ginger.
  3. Shred the chicken into pieces using your hand.
  4. Drain the rice and season with salt and sesame oil. Mix it well using your hand and crush the rice at the same time. Set aside to season for 10 minutes.
  5. Add water and chicken stocks into a pot, and bring it to boil.
  6. Once boiled, add in the seasoned rice. Continue to boil for another 5 minutes.
  7. Reduce the heat to lowest, and continue to simmer for another 30 minutes with a lid covered ajar. Stirring it occasionally too.
  8. Add in the shredded chicken, and mix well. Continue to simmer for another 20 minutes and serve immediately with condiments.

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