Tuesday, August 11, 2015

Chicken Congee 鸡肉粥 LTU #05







Dear daughter love to eat congee, especially with the added tom yam paste. Normally I will wait for dear sister to cook for her but I still finally, started to cook at home due to her high demand. 

I have tried a few methods to shorten the times to cook the porridge till such consistency :
1. blend the rice into fine grain before cooking (dear sister's method)
2. wash the rice and keep in the freezer overnight (method shared by my best buddy)
3. blend the rice, wash it and keep in the freezer overnight (I combined the above 2 methods)

I didn't really time it but base on "agaration" (estimation), method 2 is slight faster than 1, and no. 3 of course is the much much fastest way.

I didn't weigh and measure the ingredients as well.

Ingredients :
rice
died scallops 
chicken thigh + 1/2 chicken (skin and fats removed) 
wolfberries, rinsed
carrots, peels and cut into small chunks
eggs
water

light soya sauce, to taste
fish sauce, to taste
white pepper, to taste
sesame oil, to taste
adequet dong cai
brown sugar (can omit this, I added in for Little Thumbs Up event, at the same time, it can enhance the taste, about 1 tsp for 2 cups of rice)

spring onions, for garnishing
fried onions, for garnishing


Method :
1. Rinse the dried scallops and soak in a small bowl until softened.

2. Boil the chicken in water for about 10 mins, Remove the chicken and shred after the chicken is cooled. Strain the chicken broth and set a side.

3. Cook the rice with chicken broth

4. Add in shredded scallops (I just used the soup ladle to press to shred the scallops before throwing into the pot) and scallops water.

5. Add in carrot and wolfberries.

6. Bring it to a boil, leave the lid partially open and reduce the heat to a simmer. Let it cook for about 15-20 mins while keep stirring frequently until the porridge reaches a congee consistency. Top up with hot water whenever is needed.

7. Add in eggs and until is almost cooked, add in shredded chicken.

8. Add in the seasonings to taste.

9. Cook for awhile and it is done.

10. Garnish with spring onions and dried onions and serve while it is hot.


Verdict?
Of course it is delicious hahaha... dear daughter love it to bits :D.


littlethumbups1-1

 This post is linked to the event Little Thumbs Up ~ August 2015
and hosted by Jess of Bakericious





I'm submitting this post to the Best Recipes for Everyone ~ August 2015 
Event Theme : Dim Sum
 organized by Fion of XuanHom's Mom and co-hosted by May of 厨苑食谱

10 comments:

  1. 嗨! Jess,你的粥煲的非常滑哦, 果然是里里外外都行的你!
    谢谢你在忙碌中依然参与了BREE#12的活动, 感恩!

    ReplyDelete
  2. I loves this kind of congee, but do not know how to cook it, thanks for sharing...

    ReplyDelete
  3. Jess,你的女儿很可爱哦,吃粥的时候加tom yam paste,改天我也试试看 :)

    ReplyDelete
  4. Jess, this is the sort of thing that can just agak-agak and throw into the pot and yet can taste so nice!

    ReplyDelete
  5. I love Cantonese style congee like yours with generous ingredients in it! Looks so delicious!

    ReplyDelete
  6. First time seeing sugar being added into congee, shall try it out next time!

    ReplyDelete
  7. Dried scallops and chicken...I would love this congee too!

    ReplyDelete
  8. 我喜欢吃粥呢
    来一碗吧:)

    ReplyDelete
  9. Hi Jess,

    Thanks for sharing your best way of cooking congee. If your congee loving princess endorse it, it must be good :p

    Zoe

    ReplyDelete
  10. Jess, this is indeed a warm and welcoming bowl of congee!
    Love the added wolfberries, scallop and chicken. YUM YUM!
    mui

    ReplyDelete

Thank you for dropping by.

LinkWithin

Related Posts with Thumbnails