Chinese Congee
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup rice
- 8 cup water
- 150 g chicken
- salt and pepper
- Chili powder
- soy sauce
- Chilli pepper (s), red and green
Print Recipe
Pin Recipe Instructions
- First the rice is washed. The rice is put in a saucepan with water and stirred with the hand or a wooden spoon until the water is cloudy. The water is poured out with the help of a sieve. Repeat this washing process until the water remains clear.
- Then the rice is brought to a simmer with the appropriate amount of water in a saucepan. What is important here is the proportions and that it only simmer - not boil. Some Chinese forbid stirring completely, if you are a beginner you should start stirring every now and then after 50 minutes.
- The chicken is cooked about 40 minutes later. Simply fry it nicely, season very well, e.g. with pepper, salt and chilli. If a touch of flour is powdered around the chicken just before roasting, it will stay juicier. Cut the meat into slices and set aside.
- The congee should be ready after 60 minutes: the rice is much more swollen than `normal`, the cooking water has become thick and the rice is barely covered.
- Season the congee with salt and pepper. Traditionally, congee is only lightly seasoned to balance out the meat on the side. Place a ladle of congee on the plate and spread the chicken on top.
- In Malaysia, the congee is always served with a very small bowl of soy sauce filled with red and green chili slices. If you don`t like chili, you get garlic in soy sauce instead.
- Alternatives / Tips:
- - Any type of meat, fish or shellfish can be used.
- - Vegetarians can make crunchy, well-seasoned vegetables.
- - The congee can be cooked in meat broth for a stronger flavor.
- - The consistency can be influenced with the quantity ratio:
- Thick: 1 cup of rice to 8 cups of water
- Medium: 1 cup of rice to 10 cups of water
- Thin: 1 cup of rice to 13 cups of water
- Traditionally, a thick congee is made.
- - I use a small coffee cup that can hold 60 grams of rice. In general, however, the most important thing is the ratio of rice to water, and exactly how many g the rice has is secondary.
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