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.
Ingredients
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