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Chinese Recipe : Chicken Congee - Hong Kong Style

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    Source: www.chinesefood-recipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2
    MineralsNatrium, Fluorine, Calcium, Magnesium, Chlorine, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. A:

    2. 6 pints water

    3. 1 tsp salt

    4. 1 tsp msg

    5. 2 tbsp peppercorn

    6. 1 3/4 lb chicken

    7. 1 tbsp light soy sauce

    8. 1 tsp sesame oil

    9. 6 oz Thai fragrant rice

    10. 4 pints water

    11. 1/2 tsp salt

    12. 1 tbsp oil

    13. Thickening:

    14. 3 tbsp glutinous rice powder

    15. 8 fl oz water

    16. Garnishing:

    17. 1 oz young ginger, shredded very finely

    18. 2 stalks spring onions, cut finely

    19. Dash of pepper

    20. Chinese crullers, sliced

    Instructions Jump to Ingredients ↑

    1. Boil A in a saucepan. Add chicken and boil rapidly for 5 minutes, reduce heat, cover pan and simmer chicken for 30 minutes.

    2. Remove chicken and immerse in a basin cold water for 5 minutes. Debone chicken and set aside. Put bones back in saucepan to simmer with the chicken stock for 1 ½ hours.

    3. Strain chicken stock into another saucepan adding boiling water, if necessary, so that it measure 4 pints.

    4. Cut chicken meat into small cubes and mix with 1 tbsp light soy sauce and 1 tsp sesame oil. Put in a bowl, cover and set aside.

    5. While chicken is being cooked, boil rice with the salt and oil in a fairly large saucepan till porridge is thick and smooth, stirring occasionally to prevent burning.

    6. Pour in the chicken stock, stir till well blended and bring to boil. Mix thickening and pour gradually into the porridge, stirring all the time. Simmer for 5 minutes before serving.

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