Chicken Congee

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Today I decided to make chicken congee for my aunt. It's been a long time since I made her the congee. She likes it a lot. 

There are many recipes of chicken congee. But I decided to make the congee based on my aunt's preference. She loves it simple, plain and pure. 

She also loves potatoes and carrots in her congee. The flavor is pure based on fresh ingredients used. It is a healthy food, and a fulfilling one. 

Chicken congee is also suitable for people with fever. Some will prefer chicken soup. Warm chicken congee can refresh a sick soul. 

This recipe is for four servings. It takes more than an hour to make. 


Ingredients

3 shallots, minced. You can also use onion. 

5 to 7 garlics, crushed and minced. 

1 inch ginger, crushed. 

100 gram chicken, mixed meat with bone. Cut to small pieces. Set aside the meat from bones, but both will be used. 

1 small potato, diced. 

1/2 of carrot, diced. 

1 celery, sliced. 

1/3 of green chili, diced. 

1 cup of uncooked rice 

Water 

Cooking oil 

Salt and sugar 

White pepper powder 


Methods 

Heat the cooking oil in the pot. 

Add in the shallots. Saute until aromatic. 

Add in the garlic. When the shallot become a little bit golden, add in ginger. 

Then after 2 minutes add in washed uncooked rice. Add in also 5 cups of plain water. 

Then add in chicken meat and bone. 

Cook until the rice is cooked, then add in celery, chili, potatoes and carrots.

When the rice expanded and become porridge, add in salt, sugar and white pepper powder to taste. 

When the congee reach the consistency you prefer, turn off the heat. 

Garnish with finely chopped Chinese celery and crispy fried onion. 


Good thing, my aunt likes it and ate a lot. I hope you will enjoy this recipe. Thank you. 










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