SUPER-SIMPLE OVERNIGHT PORRIDGE
Steps:
- In a 4-quart saucepan, combine the rice, chicken stock, and water. Cover and let sit overnight at cool room temperature (around or below 60°F) or in the refrigerator.
- The next morning, add the ginger and the white parts of the green onions to the pot. Partially cover (a small gap is perfect to minimize evaporation and avoid a boil over) and bring to vigorous simmer over high heat. Lower the heat and gently simmer, partially covered, for 15 minutes, stirring occasionally and adjusting the heat as needed. When done, most of the liquid will have been absorbed (you'll see little separation between the rice and liquid). Discard the ginger and green onions. Stir the pot, cover tightly, turn off the heat, and let rest for 10 minutes to finish thickening. The desired thickness of the porridge can vary according to taste; it can be rustic and thick, or elegant and thin, or somewhere in between. If needed, add a splash of water to thin or cook a little longer to thicken. Taste and season with the salt.
- When ready to serve, reheat the porridge to a simmer, then ladle into individual bowls. Garnish with sliced green onions and pepper.
- Embellishments:
- Lean, light-tasting cháo responds well to fatty, salty, spicy, herbal enhancements. In addition to (or instead of) garnishing your porridge with green onion and pepper, consider the following, and feel free to mix and match.
- Toppings:
- Crisp chopped bacon, a fried or soft-boiled egg, and maybe chopped kimchi for punch.
- Lemongrass Tempeh Crumbles or Crispy Caramelized Pork Crumbles.
- Chopped Sriracha Tofu, fried onions or shallots, and coarsely chopped fresh cilantro, mint, or basil.
- Add-ins:
- Crack a raw egg into the bowl before ladling in the hot soup. Top with crumbled rice crackers and perhaps ribbons of Korean toasted seaweed snacks (one pack of gim is enough for a batch). Stir well before eating.
- Drop 8 ounces of raw peeled shrimp into the soup as it heats. When the shrimp are pink and cooked through, ladle out the soup. Add slivered ginger and maybe some gim.
- Stir in raw or seared mushroom. Add a handful of shredded cooked chicken or some shrimp, or both.
CHICKEN CONGEE
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with chicken and soy sauce for a late-night Shanghai-style snack.
Provided by Sara Bonisteel
Categories breakfast, dinner, snack, soups and stews, main course, side dish
Time 2h15m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Rinse and drain the rice.
- Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 5 grams, Carbohydrate 51 grams, Fat 7 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1482 milligrams, Sugar 9 grams
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
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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CHáO Gà (VIETNAMESE CHICKEN RICE PORRIDGE / CONGEE)
From hungryhuy.com
5/5 (9)Category Breakfast, Dinner, Lunch, SnackCuisine Chinese, VietnameseCalories 690 per serving
- If you're using leftover or roasted chicken or turkey, remove about 75% of the meat and reserve this to add to your soup / cháo when serving.
- In a large stock pot, add the chicken or turkey, 85% of the filtered water, ginger, onion, salt and fish sauce over high heat. Once it hits a boil, reduce the heat so its at a low to medium simmer. The water should just about cover all the meat and bones. If your pot is very wide, keep in mind you may be using more water than normal, and you may need to add less in the final steps later when adjusting for consistency. Skim off any scum if necessary during the boil.
- After about 90-120 minutes or when the meat has softened enough to easily be pulled off the bone, remove the poultry and let cool for about 10 minutes. Using your hands or a fork, remove the rest of the meat from the bones. Add the meat back into the pot. Discard the bones, onion, and ginger, since they've given their all to the broth at this point.
- Add all the rice to the pot and return to the heat on high until it hits a boil. Then lower the heat to a low-medium simmer until the rice is cooked and hits a soft consistency you like. It will take about 45-60 minutes depending on your stove. Here's the consistency after boiling, but before adjusting with more water.
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- Congee. View Recipe. Also known as jook, this traditional savory Chinese breakfast porridge involves poaching white fish in a flavor-packed stock with soft rice, roast pork, and pickled vegetables.
- Cantonese Lean Pork Congee. View Recipe. Pork and rice are cooked until tender, then mixed with oyster sauce, salted duck egg, and Chinese preserved egg in this soothing soup.
- Instant Pot® Chicken Congee. View Recipe. This is a quick and easy Instant Pot® Chinese congee made using chicken thighs, rice, corn, and ginger. Top with sliced spring onions, sesame seeds, and chili sauce.
- Chicken Jook with Lots of Vegetables. View Recipe. This Chinese jook or congee dish is easy to prepare but oh-so comforting to eat! Chicken thighs are cooked with green onions, ginger, garlic, and jalapenos, then simmered with rice until porridge-like.
- Vietnamese Chicken and Long-Grain Rice Congee. View Recipe. A whole chicken is poached with ginger and lemon grass until it's incredibly tender and the stock is nutrient-rich.
- Chinese Fish Congee. View Recipe. In this incredibly easy Chinese fish congee recipe, chunks of white fish are seasoned with fresh ginger, chicken bouillon granules, and green onions, then added to simmering rice until the fish is falling apart.
- Filipino-Style Congee (Lugaw) View Recipe. For Filipinos, this rich and tasty garlic chicken and rice soup is pure comfort food. The rice is seasoned with a pinch of annatto powder, making it a gorgeous orange color.
- Slow Cooker Chicken and Corn Congee. View Recipe. This super creamy rice congee with tender chicken and crunchy corn is a breeze to make in your slow cooker.
- Thanksgiving Turkey Congee. View Recipe. Ever since her childhood, congee remains the ultimate comfort food for recipe creator Irene Y. "My dad used to make huge Thanksgiving dinners, and the morning after, we would be treated to delicious turkey congee."
- More Asian-Inspired Recipes. Quick and Easy Chinese Dinners You Can Make at Home. Chinese Shrimp Recipes to Give Dinner Serious Wow Factor. Delicious Rice Bowls for Dinner.
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