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 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.
CONGEE (CHINESE RICE PORRIDGE) RECIPE
Steps:
- Gather the ingredients.
- Rinse and wash the rice and soak it in water for 30 minutes; then drain the water.
- In a large pot or Dutch oven , bring the rice and 8 cups of water or stock to a boil.
- When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot, tilting it to allow some of the steam to escape (the same as you would do when cooking white rice ).
- Cook on medium-low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 1 1/2 to 1 3/4 hours.
- Add the salt, taste, and add any seasonings or toppings as desired, such as crushed peanuts.
- Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
- Add 1 teaspoon of oil to the rice and mix evenly. Adding oil can help the rice cook quicker and also make the congee smoother and softer in texture.
- In a large pot or Dutch oven, boil the water and add the rice.
- Turn the heat down to medium and keep stirring the rice for five minutes.
- Turn the heat to medium-low, put on the lid, and simmer for 45 minutes. You can tilt the lid to allow the steam to escape. Season to taste and add your choice of toppings.
- Rinse and wash the rice and soak the rice in water for 30 minutes, then drain the water.
- Put the rice into a freezer bag and freeze for 2 to 3 hours. This can result in a smoother textured congee.
- Boil 1 quart of water in a large pot or Dutch oven and then add the frozen rice into the boiling water.
- Bring it to a boil again, lower the heat to medium, and cook for 15 minutes.
- Turn off the heat and cover with the lid; let sit for 15 minutes before seasoning and adding your choice of toppings.
Nutrition Facts : Calories 32 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 365 mg, Sugar 0 g, Fat 1 g, ServingSize 6 (1-cup) servings, UnsaturatedFat 0 g
CHINESE PORRIDGE (CONGEE OR JOOK)
What can you do with all those turkey bones left over from your Thanksgiving or Christmas dinner? Chinese congee or jook (Cantonese) is an excellent dish to make with those bones and leftover meat. Scrumptious and delicious meal for breakfast or lunch. Serve with chopped green onions and a deep-fried breadstick or donut (can be purchased frozen or get it from the deli at the Asian market where they sell dim sum).
Provided by Sammye R
Categories World Cuisine Recipes Asian Chinese
Time 14h35m
Yield 6
Number Of Ingredients 12
Steps:
- Place rice into a container and cover with several inches of cool water; let soak 8 hours to overnight. Drain.
- Soak dried mushrooms in a bowl of warm water until soft, about 20 minutes. Drain and slice into strips.
- Bring 4 cups water and drained rice to a boil in a pot. Cook until rice breaks down into a thick and mushy consistency, about 45 minutes. Transfer to a slow cooker.
- Bring 4 cups water and turkey carcass to a boil in a large pot. Simmer until broth forms, about 45 minutes. Skim fat from the surface of the broth.
- Strain turkey broth into the slow cooker. Pull meat off the carcass and shred; transfer to a bowl. Mix in soy sauce. Discard turkey bones.
- Stir mushrooms, 1 cup boiling water, garlic, salted turnip, and ginger into the slow cooker. Cover and cook on Low for 4 to 5 hours.
- Soak dried bean curd in a bowl of warm water until soft, about 10 minutes. Drain and rinse with running water. Break up bean curd into bite-sized pieces.
- Stir bean curd pieces into the slow cooker. Cook on High for 10 minutes. Season with salt and pepper.
- Spoon congee into individual bowls. Top with 2 tablespoons of turkey meat and peanuts.
Nutrition Facts : Calories 2469 calories, Carbohydrate 59.8 g, Cholesterol 508.5 mg, Fat 191.2 g, Fiber 3.2 g, Protein 127.5 g, SaturatedFat 46.6 g, Sodium 330.3 mg, Sugar 0.7 g
CONGEE (CHINESE RICE PORRIDGE)
Only 5 ingredients! So easy to make, affordable, and healthy. I love that you can top this with whatever you like making each bowl totally customizable! Vegan, vegetarian, and gluten free.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Soup
Time 1h35m
Number Of Ingredients 16
Steps:
- Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes.
- In the meantime bring some additional water to a boil. Put the dried shiitake mushrooms in a heat proof bowl and cover with the boiling water. They tend to float, so I usually put another bowl on top of the mushrooms and water to help keep them submerged. Let them soak for 20 minutes or so until tender. Drain and discard the soaking water, then thinly slice the shiitakes.
- Add the sliced shiitakes to the simmering pot of rice. It doesn't matter too much when you add the mushrooms, as long as they are in there with the rice for at least 20 minutes, but I always add them as soon as they are sliced.
- Stir the pot every now and then as it simmers, especially as it gets closed to being finished so that it doesn't stick to the bottom of the pan. When the congee is done it will be a thick rice porridge. If you prefer a thinner congee, add water until desired consistency is reached.
- Serve along with toppings of your choice. I like sliced green onions, chopped cilantro, sesame seeds, Sriracha, a few drops of toasted sesame oil, and soy sauce to taste.
Nutrition Facts : Calories 112 kcal, ServingSize 1 serving
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- Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day.
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- In a large heavy pot combine the rice, 2 cups of water and the salt, and bring to a simmer over medium high heat. Lower the heat and continue to simmer, covered, for about 20 minutes, adding about 1 cup of broth after every 10 minutes and stirring occasionally. In total you will use between 2 ½ and 3 cups of the broth, and when it gets to the desired tenderness and consistency remove if from the heat (keep in mind that it will thicken slightly as it cools)
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- Preparing chicken broth. There are two ways to prepare the rice porridge. You can start to prepare the porridge by blanching the pork in hot water and then simmer together with the rice.
- Clean the rice. Clean the rice by rinsing it twice with plenty of water. Unless the rice is dirty, do not rinse the rice too many times until the water runs clear.
- Soak the rice. Soak the rice with water for one to three hours. The rice will become softer after soaking. It helps to shorten the time required to simmer the rice until it disintegrates to form a silky and creamy texture.
- Cook the rice porridge. Bring the chicken broth to a boil in a stockpot. The amount of water/broth should be about fifteen times by weight of the rice.
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