Leave to cool completely before storing in the fridge. Scoop the rice porridge into bowls and top with the chicken and any toppings you fancy. Once cooked and tasting gorgeous, remove the chicken, discard the bones and shred the meat. Add more stock or boiling water as necessary. Check it every 10 minutes or so to give it a stir just so that it doesn't stick to the pan. Then add the chicken thighs and pour in the stock.īring to the boil, then reduce to a simmer and put the lid on.Ĭook for 45 minutes - 1 hour. Add the rice and stir well so that it's coated in the mixture. In a large heavy bottomed pan such as this one, heat the olive oil and fry the spring onions, chilli and ginger for a minute or so. You will need white rice, but you can choose from short grain, long grain, basmati or jasmine.ġ 1/2 litres of chicken stock (fresh or you can use a stock cube or two) - this is about 6-7 cups You can also play around with the amount of liquid you use, I sometimes like it really soupy and slurpy and other times I like it a little thicker and more porridge like, but the beauty is you can just add liquid as you go until it's exactly as you like it.
I love it topped with crispy chicken skin, a poached egg, shredded chicken and lots of chopped coriander and spring onions. It's exactly what I crave when I'm feeling run down, ill or just in need of an edible hug. This congee is comforting, unctuous and delicious. With this kind of cooking you do have to be a bit flexible and not get stressed if you don't have the exact ingredients you need, but this just comes with practice. I bought the chicken thighs but then was able to pull together the rest of the dish based on what I already had lurking around. form may have been taken through the Portuguese. Tamil kañji in Telugu and Canarese gañji, Malaylam kani, Urdu ganji: of doubtful origin ‘not Dravidian’ (G. Perhaps you pick up one lovely new ingredient from the shops but safe in the knowledge you can use what you have to transform it into to a meal.Ĭhicken and rice porridge is a really good example of this kind of cooking. Chicken congee Preserved egg and lean pork congee Lean pork and leaf mustard congee Rice field eel congee Sweet congees. Cooking in this way is so much fun as it allows you to be really creative. Anyone who follows me on Instagram will know that I love using up leftover and using up what I have in the fridge or cupboards to make something delicious. Rachel learnt from her mother the importance of using leftovers and letting nothing go to waste and whilst that isn't particularly interesting or inspiring to a child, these are such amazing lessons to go through life with. Meanwhile reconstitute mushrooms in a little water, soak 10. But that it's now come to be a dish that is completely evocative of her childhood and her mum's cooking. In a slow cooker on low, or on the stovetop, bring rice, water and chicken stock to a boil. Spoon the congee into serving bowls and top with the shredded chicken, coriander leaves, fried shallots, peanuts, chili paste and a few drops of sesame oil.On her episode of Desert Island Dishes Rachel Khoo talked of her mum's chicken porridge or congee and how she didn't appreciate it when she was younger and would complain when her mum turned that week's Sunday roast into a delicious chicken porridge the next day.Stir through the fish sauce and sugar and check for seasoning. Add the coconut milk, jaggery (less to begin with) and salt to taste and let the mixture simmer till it thickens, about 15-20 mins. Open the cooker and place it back on heat. Remove from heat and let the cooker cool down completely. Add extra liquid if the mixture is too thick, or cook for longer of too thin. Add 2 cups (500 ml) water, pinch of salt and pressure cook again for 2-3 whistles. Bring up to a boil, then turn down the heat and gently simmer, stirring occasionally for 30-40 minutes, or until thick and a porridge consistency. Add in the rice, stock and white pepper.Cook the ginger, onion, garlic and coriander stems for 2-3 minutes, or until fragrant. Bring to a boil, then reduce to a simmer and partially cover. If youre using any chicken bones, add them to the saucepan now. Heat the sesame oil in a large soup pot over a medium heat. Combine the rice and cooking liquid in the saucepan.1 tablespoon Lee Kum Kee Chilli Garlic Sauce, to serve.200g Coles leftover BBQ chicken breast, roughly shredded.¼ bunch coriander, washed, stems chopped & leaves picked.1 tablespoon ginger, finely chopped or grated.5 cups Massel Reduced-Salt Liquid Stock Chicken.
#Chicken conji plus
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