Crispy Chicken Congee Recipes

Steps:

• 1. Bring chicken and broth to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger and scallions and cook at a bare simmer, uncovered, 20 minutes, or until meat is just cooked through. Trasfer chicken to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 1 hour. Cool chicken completely and tear into shreds. Place chicken in saute pan with sesame seeed oil and saute until chicken picks up color and begins to crisp around the edges. Add soy sauce, cook for an additional minute and then remove from heat. Set aside. As for the stock, you should have about 7 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 1/4 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 soy sauce. Laddle into bowls and serve, topped with chicken and chopped scallions.

Steps:

• Marinate the pork with salt overnight. Just before cooking, rinse with water.
• Marinate chicken meat with soy sauce overnight.
• Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
• To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.