Pairs well with Chicken Congee
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Chicken Congee
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A comforting and traditional Cantonese rice porridge, known as jook, featuring tender chicken, ginger, and green onions.
01:00:00 total
Serves 4
medium
Soup
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Ingredients
- rice - 1 cup (washed twice)
- water - 8 cups (for boiling)
- ginger - 1/2 oz (peeled and chopped into thin strips)
- cilantro - to taste (chopped; optional)
- green onion - a few strands (chopped)
- chicken - 12 oz (thinly sliced)
- oyster sauce - 1 tbsp
- cornstarch - 2 tsp
- chicken bouillon - 1 tsp
- water - 2 tbsp (for marinade)
- vegetable oil - 2 tbsp (for marinade)
- salt - 1 tsp
- chicken bouillon - 1 tsp (additional for flavor)
Instructions
- Prepare Rice: Wash 1 cup of rice twice and set aside.
- Boil Water: Start boiling 8 cups of water.
- Prepare Vegetables: Peel and chop ginger into thin strips. Chop cilantro and green onions into small pieces.
- Prepare Chicken: Thinly slice 12 oz of chicken. Marinate with 1 tbsp oyster sauce, 2 tsp cornstarch, 1 tsp chicken bouillon, 2 tbsp water, and 2 tbsp vegetable oil.
- Cook Congee: Once water is boiling, add washed rice. Bring to a boil again, then reduce to medium heat and cover. Cook for 25 minutes.
- Whisk Rice: Use a whisk to break up the rice into a soft texture, stirring constantly for 2-3 minutes.
- Add Chicken: Increase heat to high and gradually add marinated chicken, stirring gently for about 1 minute until cooked.
- Season Congee: Add 1 tsp salt, 1 tsp chicken bouillon, and minced ginger. Stir for 20-30 seconds.
- Serve: Turn off the heat and serve the congee garnished with green onions and cilantro.
