Healthy and warm Chinese chicken congee 鸡肉粥.
Congee or porridge culture is one of the most outstanding features of Chinese cuisine, compared with western culture. We are eating congee along the entire year. They may appear differently in different seasons or places. For example, in hot summer days, we make congee usually with clear water and sometimes corns and mung beans. Congee is served cold along with cold noodles. In cold winter days, broth is widely used for cooking a savory and warm congee. This is a very basic homemade chicken congee directly from rice. You can use chicken broth and leftover rice to make a leftover rice stew, which is known as 汤饭 in Chinese.
My favorite match with congee is pickles and Chinese Youtiao, Chinese pancake etc. Following are some recommendations from Elaine.
In China, both plain rice and sticky rice are used for porridge and congee. Lots of ingredients are great partners with congee. If you love a sweet version with beans and dried fruits, check mixed congee.
- ⅔ cup rice (either long grain or short grain)
- 3 Liter water
- pinch of salt
- dash of pepper (optional)
- 3-4 green onion
- 1 thumb ginger
- small bunch of coriander (optional)
- 2 chicken thighs+1 cup chicken chunk
- Wash the rice and then soak with clean water for around 30 minutes.
- Place chicken in a pot with cold water and add 1 green onion and several slices of ginger. Bring to boil.
- After 3-4 minutes, add soaked rice, bring to boil again.
- Transfer the chicken thighs out when you can easily insert a chopstick. Soak in clean water to cool down and then shred by hand or you can mince them.
- Simmer the congee for 1 hour over slowest fire. Serve with your favorite side ingredients.