Kategorie
Chicken congee
Zusammenfassung
Editorially simplified adaptation of a public-domain recipe. Source
Preparation
- Rinse the rice in a sieve under cold water until the water runs mostly clear. Thinly slice the ginger. Separate the white and green parts of the spring onions, then slice both parts. Cut chicken into thin bite-size strips.
- Put rice, stock, ginger and spring onion whites in a large heavy-based saucepan. Bring to a boil, stirring once so rice does not settle on the bottom.
- Reduce to a gentle simmer and leave the lid slightly ajar. Cook for 35 to 45 minutes, stirring every 5 minutes, until rice grains have broken down and the mixture is thick and creamy. Add a splash of hot water if it becomes too thick before the rice is soft.
- Add chicken strips a few at a time and stir. Cook for 4 to 5 minutes until the chicken is opaque all the way through.
- Stir in soy sauce, sesame oil, salt and white pepper. Divide into bowls and top with the sliced spring onion greens. Serve immediately.