Hubby found a Chicken Ginger Congee recipe in The Courier Mail and asked if I could make it some time. I made it last weekend. It was yummy. Good winter food!
Did I hear you say "What is congee?"
Congee or conjee is a type of rice porridge or gruel popular in many Asian countries
In Korea, it is known as Juk. It is considered the ideal choice of food for babies, the ill or elderly, as it is easily eaten and digested
I have made a Korean Juk before ~ 소고기 야채죽 ( SoGoGi YaChaeJuk )
Translation is 'Beef Porridge with Vegetables'
I'll do a post on this recipe another time
Chicken Ginger Congee
1 litre chicken stock
4 slices fresh young ginger (I used minced ginger)
1/2 cup long grain rice (we prefer the texture of medium grain rice)
200g chicken, diced into 1cm pieces
1 tsp Chinese rice wine (I had rice wine vinegar in the pantry)
Salt and ground white pepper
2 tbsp spring onion, finely sliced
1/2 tsp sesame oil
1 tbsp fried shallots
2 tsp fried garlic
Soy sauce, to serve
Bring the chicken stock, water and ginger to the boil in a large heavy-based saucepan over a hight heat. Add rice and reduce the heat to medium-low
Simmer for 1 hour, covered, stirring occasionally to prevent the rice from catching until thickened and most of the liquid has been absorbed
Add chicken to the congee, cover and simmer for 4-5 minutes. Add rice wine to congee and season to taste with salt and pepper
* I added the spring onion, sesame oil, shallots and garlic during the cooking process
Serve congee in bowls, sprinkle with spring onion, drizzle with sesame oil and top with fried shallots and garlic
Serve with soy sauce on the side
Recipe by Michelle Noerianto
If I have the ingredients I'll be making Beef Vegetable Juk (Beef Porridge with Vegetables) today. Our baby boy (9yrs old) was picked up early from school yesterday. He has had temps and felt rather horrible. I'm sure it will help the healing process
If you try this recipe I hope you enjoy it!