CHICKEN CONGEE (RICE PORRIDGE)
Congee and its variants are a staple throughout Asia, including Vietnam, where you'll most commonly find people eating the comforting, soupy rice porridge at breakfast. Chef Eric Banh grew up in Saigon and created this rich chicken version for his Seattle restaurant Ba Bar. He adds that it's good too "as a midnight snack after you drink a lot." Most of the work for the congee can be done ahead.
Provided by Eric Banh
Time 4h
Number Of Ingredients 17
Steps:
- Make broth: Although you could use canned broth instead, you can make your own with the bones from the same chicken that supplies meat for the congee. Separate wings from chicken and pull meat from bones; discard skin. Set bones and wings aside and shred meat into bite-size pieces.
- Heat oil in a medium pot over medium heat. Add garlic, chopped onion, and carrot and cook until softened, about 5 minutes. Add wings, bones, peppercorns, and bay leaves, along with enough water to just cover bones (4 to 5 cups). Bring to a boil, then lower the heat to a slow simmer. Skim the pot after 15 minutes and occasionally throughout cooking. Simmer stock 2 to 3 hours, then strain through a fine-mesh strainer.
- Meanwhile, make porridge base: Bring 10 cups water to a boil. Whisk in jasmine and sticky rice. Reduce heat to low and simmer, covered, stirring every 5 minutes, until rice looks like loose cooked oatmeal, about 45 minutes. Set aside 6 cups.
- Bring a medium pot of water to a boil and carefully add eggs. Lower heat to a simmer and cook eggs 8 minutes, then plunge into an ice water bath. When they're cool, peel.
- Bring porridge base and 2 cups chicken stock to a boil. Stir in 2 cups chicken meat and reduce heat to a simmer. Season with salt and pepper.
- Break or slice eggs in half. Divide congee among four large soup bowls. Top each with sprouts, green onions, cilantro, egg, and a couple of slices of savory Chinese doughnuts. Add a few slivers of ginger last to keep it from cooking in the congee. Nestle a lime wedge next to each bowl and serve.
- Make ahead: Porridge base, up to 5 days, chilled airtight (it thickens in the fridge and can be used that way, but if you like it looser, add a little water).
- *Broken rice, a by-product of processing and transporting rice, is stickier and softer than whole-grain rice. Find it at Vietnamese markets.
Nutrition Facts : Calories 299, Carbohydrate 21, Cholesterol 212, Fat 11, Fiber 2, Protein 30, SaturatedFat 2.3, Sodium 1108
CHICKEN CONGEE (RICE PORRIDGE)
Chicken congee (or rice porridge) is for us the ultimate comfort food. The flavours are nothing out of the extraordinary, but what always hits the spot is that comforting feeling that you get when you take a bite of the warm, soft, and savoury rice porridge.
Provided by coupleeatsfood
Categories Breakfast lunch supper
Time 40m
Number Of Ingredients 9
Steps:
- To make the chicken, season the chicken thighs with some salt. In a pot, bring water to a boil and season it with salt. Add the chicken thighs into the boiling water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove from heat and let chill. Shred the chicken by hand into fine, long strips.
- In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth is boiling, add the uncooked rice into the pot and stir constantly to prevent the rice from sticking to the bottom. Let the rice cook for 15 minutes while stirring occasionally. After 15 minutes, the rice should become fluffy and soft. Continue cooking the rice for another 10 minutes while stirring constantly. After 10 minutes, add another cup of chicken broth, stir, and cook for another 5 minutes. The porridge should have very soft, thick texture. If you want your porridge to more watery, you can add more chicken broth to your taste. Season with salt and white pepper to taste.
- To make eggs, place two eggs in a pot and fill up the pot with boiling water slowly until both eggs are fully submerged. Cover with lid and let cook for 15 minutes. Do not turn on the stove, the heat from boiling water itself will cook the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a bowl of cold water to stop it from cooking further.
- Transfer rice porridge into two medium-sized bowls. If porridge becomes too thick, add a little bit of hot water and stir. Crack an egg onto each bowl of porridge and top with the shredded chicken, fried shallots, green onions, soy sauce, and coriander.
Nutrition Facts : Calories 344 kcal, Carbohydrate 23 g, Protein 31 g, Fat 14 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 205 mg, Sodium 586 mg, Fiber 0.4 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
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.
INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)
Chicken congee can also be made on the stovetop, but this version cooks in an Instant Pot® for extra ease.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
- Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 27.5 g, Cholesterol 37.5 mg, Fat 7.4 g, Fiber 0.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 789 mg, Sugar 1 g
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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- Rinse the rice briefly in clean water, drain off all water. Put in a food processor and pulse a few times to break the rice. We don't want to turn the rice into powder. This step is just to break the rice grains. It helps to shorten the cooking time and make the congee "creamy" as the starch releases
- Bring chicken broth to a boil. Place the chicken in. Bring back to a boil and then partially covered to let it simmer for 5 minutes (for chicken breast). Cooking times varies depending on size and if you use bone-in chicken it may take a bit longer. Cook until the chicken are cooked through
- Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes
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