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
CHINESE GINGER CONGEE (RICE PORRIDGE)
I wasn't feeling up to par today and I wanted something soothing to eat so my husband made some Congee for me. It is the ultimate comfort food in China and is so easy to digest when you have an upset stomach. It was so good that I am having another bowl for dinner tonight. Our Chinese exchange student from Hong Kong introduced...
Provided by Marsha Gardner
Categories Other Breakfast
Number Of Ingredients 9
Steps:
- 1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
- 2. Turn off the heat and remove the chicken to a cutting board. When it's cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the congee. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
- 3. NOTE: This is a recipe that may be added to or subtracted from and made with what is on hand. Pork may be substituted for the chicken and hard cooked eggs are often sliced and added. Chinese black mushrooms are sliced and added as well.
- 4. In China Congee is often eaten with salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, pickled tofu, wheat gluten, with other condiments, meat or century eggs.
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.
CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)
Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.
Categories Chicken Poultry Rice Breakfast Dinner Lunch Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
- Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
- Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
- Season congee with salt. Serve topped with chicken and accompaniments.
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