I loved the subtle flavor the stock got from the ginger and scallions. My only departure from the recipe is in my use of homemade chicken broth (made from leftover, previously frozen chicken bones and scraps, simmered for several hours, and strained and degreased). These add a subtle but unmistakable mouthwatering flavor. This particular recipe is brilliant in its use of fresh ginger root and rice cooking wine. It is the dish our family turns to when we need an ultimate comfort food. When I make this congee I feel I am getting acquainted with the inner Jewish/Chinese mother hidden within me.
I plan to do this gourmet version one day but my version makes me really happy. I use all the takeout rice I've collected in the freezer, cook the rice for several hours until it's creamy, throw in a few cubes of homemade stock, add the bits and scraps from my fridge: scallions, ginger and garlic, some leftover chicken or fish, sliced chiles or bell peppers, mirin, soy sauce, sesame oil, cilantro, homemade pickled vegetables. I'm a weirdo who doesn't much care for rice but I love congee. It tastes nothing like the traditional country congee I grew up with and even the texture was wrong. When I read the reviews everyone said it was good, so I decided to make it and I was extremely disappointed with the dish.
#CONJI RECIPE WITH CHICKEN HOW TO#
I come from a very traditional chinese home and I've been craving congee for a few weeks but the only person who knows how to make it is my grandmother so I looked online and found this recipe. Then topped it with a bit of sesame oil, scallions, a few crushed black and Sichuan pepper corns, and a few drops of soy ) It was delightful! I think this is going to be my new second line for "Shrimp and.) I used a left over box of takeout rice, cooked a chopped, skin-on chicken thigh in it. Who knew? Congee is Chinese grits! I'm pretty sure mine might disappoint anyone looking for their grandmothers's. Oddly, squid, octopus, shrimp gingered are complementary on top (not pressure cooked) Try it! Serve topped with chicken and accompaniments.Įxcellent for pressure cooker, bones contribute a hidden bone broth. (Congee will continue to thicken as it stands. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (you should have about 8 cups: if less, add water if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Pour stock through a large seive into a large bowl and discard solids.
Chill shreds, covered, and bring to room temperature before serving. Step 2Ĭool breast meat completely and tear into shreds.
#CONJI RECIPE WITH CHICKEN SKIN#
Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth.
0 kommentar(er)
