Tuesday, May 10, 2011
Congee With Poached Chicken Slivers 雞絲粥
We were both feeling somewhat indisposed for the last few days, with our appetite greatly affected I can only think of one dish that would make us feeling human again and it worked! Back home chicken congee would always be served whenever we were under the weather and it is a tradition that I still follow today. It is delicious and comforting, more over it makes our very chilly evening a little more bearable. Though you mustn't wait until you are sick to enjoy this tasty treat!
P.S I will be posting my MM post tomorrow, be sure to visit again to check it out!
serves 4 to 6 as a one dish meal
1 free range chicken
2 spring onions
a small knob of ginger, sliced
enough water to cover the chicken
dash of Chinese cooking wine, optional
salt and pepper to taste
2 cups of jasmine rice, washed and drained well
soy to serve
sesame oil to serve
for the garnish;
3 spring onions, chopped
5 cm knob of ginger, julienne
2 bird chillies, sliced
Place chicken in a pot together with the ginger and spring onions. Add enough water to cover the chicken, season with salt and pepper and a little Chinese cooking wine. Bring it to a simmer and cook for 5 minutes. Remove the pot from the heat source, put the lid on and let the chicken steep in the hot stock for at least 3 hours.
Removed chicken from the pot and leave to cool. Add rice to the pot and simmer on very low heat, adding more water or stock if it becomes too dry.
It is ready when rice is mushy and silky. Check for seasonings.
While the congee is cooking, shred the chicken into neat slivers.
Prepare the spring onions and ginger.
Crispy garlic and oil and chicken cracklings - they both add plenty of flavour and texture to a sick man's meal.
Serve congee with a little of the poached chicken slivers and top with all the garnishes.