CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
CHICKEN AND GINGER CONGEE (GF)
This Chicken and Ginger Congee is incredibly nourishing, comforting and delicious. It's easy to make - it just requires one pot and some patience while it simmers.
Provided by The Worktop
Categories Meats Oats and Grains Savory
Time 1h5m
Number Of Ingredients 6
Steps:
- Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).
- Add in the water, ginger and chicken thighs.
- Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1 1/2 hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1 1/2 hours.
- Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
- Add the shredded chicken back into the congee and mix well.
- Add salt, if desired.
- Serve the congee into individual bowls and garnish with green onions, if desired.
Nutrition Facts : Calories 360 kcal, Carbohydrate 25 g, Protein 20 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 105 mg, ServingSize 1 serving
SLOW-COOKER CHICKEN CONGEE
Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.
Provided by Anna Stockwell
Categories Dinner Rice Chicken Ginger Garlic Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 8
Steps:
- Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
- Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
- Do Ahead
- Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.
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CHICKEN AND GINGER CONGEE RECIPE | GOURMET …
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Estimated Reading Time 2 mins
- Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly. Carefully lower chicken into pan, then dip in and out of the water a couple of times so the water circulates evenly around the bird, then submerge it fully. Bring to the boil, and boil for 2 minutes, then turn off heat and leave chicken submerged in water to finish cooking until cooled completely (3½-4 hours). Remove chicken from stock and tear or slice meat (keep skin on if desired), then refrigerate if not using straight away. Return 2½ litres unstrained stock to the same saucepan (freeze remaining for another use; it will keep frozen for up to 3 months).
- Add rice to stock and bring to a simmer. Cover with a lid placed on two chopsticks sitting on the pan in opposing directions to allow steam to escape, reduce heat to low-medium and simmer, stirring occasionally, until thickened to your liking (2 hours for a semi-thick porridge). Stir in grated ginger and either keep warm, or cool and refrigerate to serve later. Season porridge at this point with salt and freshly ground white pepper, or add light soy sauce to taste when serving.
- For fried garlic, heat oil in a small saucepan over medium heat until shimmering. Add garlic and stir until light golden (30 seconds to 1 minute). Strain in a metal sieve into a heatproof bowl, drain garlic on paper towels and reserve oil for another use. Garlic oil will keep refrigerated in an airtight container for up to a month.
- To serve, transfer warm congee to warmed bowls (if you're reheating it you may need to thin it with a little stock or water), top with chicken, drizzle with light soy sauce and sesame oil to taste, and top with fried garlic, spring onion, julienned ginger and peanuts.
GINGER-CHICKEN CONGEE RECIPE | GOOP
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- Add the rice and stock to a pot and bring to a boil. Once boiling, stir and reduce heat to medium-low. Add the chicken thighs and a large pinch of salt and cover partially. Check the congee, stirring often, to make sure nothing’s sticking to the bottom (stirring also helps break down the rice, thickening the congee). The congee should be thick and porridge-y after about an hour. Remove the chicken thighs and shred them, then add back to the congee. If it’s getting too thick, you can add water or stock to get it back to your desired consistency.
- While the congee is cooking, make the crispy shallots. Combine the thinly sliced shallots and oil in the smallest saucepan you have. Add oil as necessary, just to cover the shallots. Bring the mixture to a simmer over medium heat, then reduce heat to maintain a steady simmer and cook for 5 to 7 minutes or until lightly browned. Use tongs or a slotted spoon to remove shallots to a paper-towel-lined plate (don’t worry if they don’t feel crispy—they will crisp up as they cool) and season immediately with a pinch of salt.
- Right before serving, season and salt to taste (bearing in mind that the dish is finished with salty tamari and crispy shallots), then stir in the grated ginger.
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- Cut the Whole Chicken (1.5 kilogram) into pieces by separating the drumsticks, thighs, wings, breast bone. Keep the remaining carcass, head and feet if they were included. Place the chicken pieces in a large pot. Peel and quarter the Yellow Onion (1) and add to pot.
- Peel and slice the Fresh Ginger (2 inch) and add to pot. Add the Sea Salt (2 teaspoon) and filtered Water (2 liter), ensure it just covers the chicken. If the chicken is whole, you may need to add more water. Bring to a boil uncovered, then reduce to simmer for 20 minutes.
- Remove the chicken onto a plate and leave the onions and ginger in the pot with the broth. Add the Jasmine Rice (1 cup) and simmer for 30 minutes on medium heat. Add the Fish Sauce (1 tablespoon) and season with pepper. Shred some of the chicken and return to the pot.
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