Shredded Chicken Congee 鸡丝粥 Recipes

SHREDDED CHICKEN CONGEE 鸡丝粥

Steps:

• If making own chicken broth, use leftover bones from roast chicken, add water and simmer over stove top for approximately 1.5 - 2 hours, topping up with more water as it dried out.
• Add rice into rice cooker pot and add chicken broth until the desired porridge markings on the rice cooker pot. Stir in the shallot oil too.
• When porridge is cooked, add in concentrated chicken stock and stir well. Add in salt and pepper too if using and mix well.
• Add in shredded chicken breast and close the rice cooker. You can also add in the century egg at this point if you like. Set aside for another 15 mins.
• Serve congee with fried fritters, spring onion and fried shallots.

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)

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.