Sunday, April 5, 2009

Shredded Chicken Congee


Ingredients:

150g Cooked rice/ Rice Grain
1000ml of water
50g of Shredded Chicken ( marinate with some soy sauce & sesame oil)
5g-10g of Grated Ginger
5g of Chopped Spring Onion
10g of Chicken Stock
1 tbsp of Soy Sauce
Salt and Pepper to taste

Instructions:

1) Boil water in pot then add in cooked rice and chicken stock. Continue to cook until the rice is soft and liquidised. Keep stirring.

2) Next, add the shredded chicken into the pot and cook for another 2 minute. Switch off the stove and add some soy sauce, salt & pepper to taste.

3) Garnish congee with grated ginger and chopped spring onion.

Recommendations:

1. Prefer to use cooked rice or leftover rice as it will save at least 20 minutes of your cooking time.

2. Do not reduce heat when cooking congee. Turn to high heat and keep stirring so that the rice will not stick together while cooking and get burn easily.

3. If you choose to use rice grain, remember to soak with water, oil and salt for at least 2 hours before you cook.

4. If you do not like chicken stock, replace it by adding more salt, pepper & soy sauce.

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