Chinese Rice Porridge You Need to Try!
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Anyone who knows me, knows I have an all time favourite comfort food dear to my heart – perfect for cold winter nights.
I’ve had it countless times in past videos but never shared my recipe on how I make it until now. Anyone can make this with a little bit of patience and time, no special skills needed what-so-ever.
one chicken leg (bone still in)
1 cup of uncooked rice
1 tablespoon of salt
1 tablespoon of cooking oil
2 slices of ginger
Liquid chicken stock
1. Use 1 cup of rice and wash in the same pot you intend to cook the congee in. Wash the rice by adding water and then agitating the rice to get the first layers of starch off.
2. Add 1 table spoon of cooking oil and 1 table spoon of coarse salt, if you don’t have coarse salt then ANY salt will do.
3. Mix it together and rub it in with your hands. Then use your hand and have all the rice gathered into a pile instead of spread out in your pot. Let your rice mix sit for at least 30 minutes before cooking.
4. After the rice mix is ready, rinse your rice once, not wash your rice like rubbing it together, just rinse it off.
5. Cut 3 slices of ginger, cut your spring onion in whatever way you want and wash your chicken.
6. Put your chicken and ginger into the pot, add in enough water to cover your chicken.
7. Have your pot on high heat and bring it to a boil – stir to make sure it doesn’t stick. IF by the time it’s boiling your congee is looking watery, keep it on high heat. ONCE you can tell the water is getting slightly thick (rice water) then go to next step.
8. Put your congee on medium to low heat and let it simmer – keep stirring so it doesn’t burn or stick. You want this until the congee looks a little too think, no excess water, just watery rice or mush.
9. Add in your chicken stock and bring it back to high heat and stir. The amount of chicken stock you add should give you the final consistency you want.
10. Take it off the stove once the chicken stock boils.
11. Plate up with soy sauce and spring onions.
Tip: The soaking of your rice in oil and salt is the secret to making your congee fluffy by making the rice breakdown a lot faster and easter.