Chicken Congee

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Hello. It has been two weeks since I added porridge into my daily diet. Eating congee helps to comfort my stomach a lot. Hence I decided to continue to eat congee alternately with other meals like rice and bread. 

In the beginning, I made the plain rice porridge to be eaten along with other meat meals and stir fried vegetables. My family call it moi. But while surfing the internet I found congee recipes. This reminds me of my congee making addiction in some years ago. 

Congee for me is a type of rice porridge that you can eat it alone without adding anything. Usually I saute the basic ingredients first in oil before adding the rice. So the congee is usually creamier that moi. And the color is not pure white caused by the oil. 

This is one of the congee recipe I've made. It is delicious, suitable to be eaten when having fever, menstrual pain for women and also when having stomach pain. The recipe I use here use lots of garlic and ginger, as I usually eat this congee while having fever or bloating problem. You can decrease the amount of these if you don't like the strong flavor of it. 


Ingredients

1 cup of rice, washed

1/2 bulb of garlic, minced

1 1/2 inches ginger, crushed

5 small shallots, minced or thinly sliced

1/3 cup of cooking oil 

4 cups of water or chicken broth

1/2 of medium carrot, diced

Chicken meat, with or without bone, cut into small pieces

1 cube of chicken stock if not using chicken broth 

Some pepper powder ( black or white )

Some salt 

Some Chinese celery, thinly chopped

Some onion springs, thinly chopped

Some crispy fried onions.


Methods

Finely chop the chinese celery stalks. Keep the leaves for garnish. 

Heat the oil in a pot. Add in the garlic, ginger and shallot and cook until aromatic and a bit golden. 

Then and in the chicken and carrot. Add in also the chinese celery stalks. 

When the chicken meat are cooked, add in water or broth. 

Wait until the liquid boils. 

Wash the rice in the strainer and add in to the pot. 

Add in chicken stock if you are using one. 

Add in 1 teaspoon salt. 

Stir occasionally to prevent the congee from sticking at the bottom of the pot. Use low to medium heat. 

Cook until the rice become congee. Add more water if needed. 

Taste test and add more salt if necessary. Add in also the pepper powder. 

Serve with chopped onion spring, chinese celery leaves and crispy fried onion. 


🌿🌿🌿

I hope that you will enjoy the recipe. Thank you for visiting. 











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