Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, chicken porridge. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chicken Porridge is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Chicken Porridge is something that I’ve loved my whole life.
Congee is also known as rice porridge, jook, zhou, xi fan, or even gruel. This is a recipe for Chicken Ginger Congee. Strain the chicken stock into another clean saucepan over medium-high heat.
To begin with this recipe, we must first prepare a few components. You can have chicken porridge using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken Porridge:
- Get 150 gr uncooked rice
- Make ready 700-800 ml chicken broth/water
- Take 2 bay leaves
- Take to taste Chicken bouillon powder
- Take to taste Salt
- Prepare to taste White pepper powder
- Take 300 gr ground chicken breast
- Get 2 garlic cloves, minced
- Make ready 1/2 inch ginger, minced
- Make ready 1/2 tbs oyster sauce
- Take 1/2 tsp sugar
- Take to taste salt
- Make ready to taste Ground white pepper
- Get 1/2 tsp sesame oil
- Make ready 2 tbs cooking oil
Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying Serve it with chicken and soy sauce for a late-night Shanghai-style snack. Porridge is very easy to make and the measurements given below are just guidelines. An Easy Chicken Rice Porridge Recipe. This Chicken Rice Porridge is a very basic one I prepared for breakfast yesterday.
Steps to make Chicken Porridge:
- Rinse the rice and drain. Do this 2 - 3 times.
- Put the rice in a slow cooker along with chicken broth, bay leaves, chicken bouillon, salt and pepper. Stir until mixed well.
- Set the slow cooker on low then cook until the rice absorbs all the liquid. (I started cooking at 9 pm, then the next day at 9 am, I opened the lid and stir the porridge, tasted it to make sure it needs more salt or not. Then I put the lid back on and continue to cook it until 10 am)
- Heat the oil, saute the garlic and ginger until fragrant.
- Add in the ground chicken. Saute until the chicken turn white.
- Add in the oyster sauce, salt, sugar and pepper. Stir it until mixed well. Taste it. Add more seasoning if needed. Cook until no more liquid left.
- Turn the heat off. Let the chicken cool down then pour all into a food processor. Pulse a couple times to get fine texture.
- Put the chicken back in the pan. Add in the sesame oil. Stir it for a little bit on a medium heat until mixed well. Turn the heat off.
- How to serve : put the porridge in a bowl. Add the chicken and you can add other things such as youtiao (chinese doughnut/fried bread stick), roasted peanut, fried french onion/fried shallot etc and sprinkle with sliced green onion/chives. If you like it spicy like me, you can add hot sauce/chilli/sambal as much as you want.
It is so delicious and comforting sprinkled with pepper. Chicken congee is quick and easy to make in the Instant Pot®, cutting down on time but not flavor. Serve this Asian breakfast porridge any time of the day for a satisfying meal. By Buckwheat Queen Congee is served cold along with cold noodles. In cold winter days, broth is widely used for cooking a savory and warm congee.
So that’s going to wrap this up with this exceptional food chicken porridge recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
