Cantonese Congee [smoky Chicken Congee]

Name: Cantonese Congee [smoky Chicken Congee]
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (cut into small pieces) Free-range chicken; 1 cup Rice; 1 piece (sliced) ginger; 1 piece shallot; Some salt; Some oil; Some Oyster sauce; Some Corn flour

by Pippi bear

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

After being tortured by a cold for almost a week, it was only in these 2 days that my sense of taste and smell was gradually restored, and I finally had a taste of food. I have never experienced a world without taste before, and now I know how important the sense of taste is to a person. Without the sense of taste, even the delicacies of mountains and seas are just eating and chewing wax in the mouth.

The doctor ordered light and spicy food, so I had to be obedient. You only know how important health is when you are sick. Even a small cold can be very painful.

Chicken porridge is a more common home-made porridge in Guangdong. It is also the first Cantonese-style porridge I learned to cook. It is not only simple, but also delicious. A friend once ate a record 7 bowls at home, which shows how delicious it is!

Whether the porridge is good or not, in addition to the fresh ingredients, the bottom of the porridge is very important. In addition to a certain amount of experience, the most important thing is to have patience and love! "

Ingredients

1 piece (cut into small pieces) Free-range Chicken
1 cup Rice
1 piece (sliced) Ginger
1 piece Shallot
Some Salt
Some Oil
Some Oyster Sauce
Some Corn Flour

Cantonese Congee [smoky Chicken Congee]

1. material

Cantonese Congee [smoky Chicken Congee] recipe

2. After washing the rice, drain the water, add 1 tablespoon of salt and 1 tablespoon of oil, mix well, and marinate for more than 10 minutes.

3. Add sliced ginger, 1 tablespoon of oyster sauce, 2 teaspoons of salt to the chicken and stir well.

4. After stirring, add 2 teaspoons of cornstarch and stir again, set aside.

5. Put 3 measuring cups of water (the measuring cup for soy milk) in the pot, cover the lid and bring to a boil.

6. After the water is boiled, pour in the marinated rice and stir a little to avoid sticking to the bottom of the pot.

7. Put the lid on, and after the water is boiled, turn it to a medium-to-small fire pot for about 2-2.5 hours.

8. The rice grains are all melted, and the consistency is just right at this time.

9. Turn to medium heat and pour in the marinated chicken.

10. Stir slowly in one direction for 5-10 minutes (the chicken is almost cooked at this time), so that the porridge will become thicker and more delicate.

11. Add an appropriate amount of salt (try the taste) and stir well.

12. Sprinkle with chopped green onion and turn off the heat.

Tips:
Marinate the rice in advance so that the bottom of the porridge will be more fragrant.

The ratio of water to rice must be mastered, preferably at one time.

If you put too much water, you can increase the fire pot appropriately.

In case the water is too short to be added, it is best to add boiled water.

The chicken must be tender. The old hen is not only non-slippery, but also unable to bite.

Finally, stirring in one direction can make the porridge more delicate and thick.