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Sunday, January 27, 2013

Chicken Congee (rice porridge soup)


Lazy day today and no work! I decided to make a simple chicken congee for lunch using left over bones from a chicken I roasted yesterday.
I removed the meat to be used later for dinner (roasted chicken in a chickpea wrap) so for the congee, I've used the left over chicken bones and wings! I leave the skin on for extra flavour :) Growing up in a tiny village in China, food was very scarce. With this upbringing, I prefer not to waste anything.
Because I've used a roasted chicken, this congee has a great roasted aroma and flavor and is a heart warming soup. I love to enjoy congee on cool rainy days like these ~ Bon appetit :)

Ingredient :
1 x Whole chicken bones , skins and wings
1 cup medium grain white rice ( washed 3 times)
3 slices of ginger shredded.
2 litres of water
1/2 tsp salt
A pinch of white pepper
A sprig of coriander for garnish
1x roasted chicken bones and wings
1 cup medium grain rice


wash 3 x times

3 slices of ginger and shredded

Add rice, chicken bones,wings and water and ginger into a large pot. Cover lid and bring to boil  
Once it's boiling turn down to low heat, cover and simmer for about 40mins. Make sure you stir every 15mins to prevent rice burning and sticking to the bottom of the pot!
when 40mins is up add 1/2 tsp salt into the pot.

Thick and creamy chicken congee (if you prefer it less thick add more water at the start)
Add a sprig of coriander (when you buy coriander,to keep it fresh. Wash it thoroughly, fill a cup of water 1/2 way , pop your plant into the cup and cover with a bag and store in the refrigerator. This can keep your coriander fresh for at least 2 weeks)
 
Voila ~ add a pinch of white pepper. Heart warming congee soup is served :) Enjoy

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