Chicken Congee
This is like an Asian risotto, and it’s absolutely delicious. More for a dinner party than whipping up after work. It’s originally from Stephanie’s but I have ditched the idea of making the chicken stock or using a whole chicken. But if you have the time, go for it.
Also best to double the quantities because everyone will want second servings. I promise.
For 4
4 chicken breasts or 1 chicken
1.5 litres of chicken stock
2 tabs peanut oil
2 cups of medium long grain rice
4 spring onions
Dipping sauce:
4 garlics finely chopped
small red chilli or 2 (finely chopped)
1 teasp sugar
3 tabs rice wine vinegar
3 tabs water
3 tabs light soy
lime juice (Lots)
·Heat the stock and go on, throw in the chicken breasts and poach them, it takes about ½ hour.
·When done, let them have a seep, which is like a sleep but without the L
·Yes, let the breasts sit there soaking up the stock for about 10mins
·Keep the stock, but wake the chicken up from its seep,drain and let it cool
·This is a good time to chop up your garlic and chillie.
·When the chicken is cool, shred it with your fingers or slice it up into perfect little bite size bits
·Whip up the dipping sauce
·Are you really that silly? Look at the recipe that says ‘dipping sauce’ and mix all the ingredients. Set aside (where else would it go? Under the pillow?)
·Slice up the Spring onions into rough bits
·Heat oil and cook the rice in it, a la risotto until opaque
·Then pour the rice into the chicken stock, cover and cook till mushy for about 30 mins
·Oh looking a bit dry? Moisterise please.
·Put down the Crème de la Mer and pick up the stock. If you think the poor rice is looking a bit dry. add more
·The rice should be a bit mushy and juicy when it’s ready
·Think you better taste it, to check that the rice is cooked. Perfect
·Now here’s the trick:
·To serve, place the rice in a bowl, then the sliced chicken upon it, followed by the Spring onions
·Finally drizzle with the dipping sauce ( renamed drizzle sauce) .
Wow what a winner! (And it was easy too).
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