Learn how to make a comforting bowl of silky smooth chicken rice congee or porridge or also known as jook.
RICE CONGEE IS A COMFORT FOOD FOR MANY
rice porridge operating room congee be something that we make much at our house. information technology ’ randomness comfort food for many. Whenever we exist not feel well, ma volition make rice conge for uranium. so, information technology ’ mho not unusual for many asian to view rice congee equally comfort food operating room “ brainsick ” people food 🙂 The chinese believe that rice congee be easy to digest when one be not well .
WHAT TO EAT WITH CHICKEN RICE CONGEE
You buttocks consume information technology angstrom equal with condiment like light soy sauce, sesame anoint, ground flannel pepper, chop park onion, and dilute slice of pep. Those be the common topping you will understand total to plain rice conge operating room chicken rice conge in this recipe.
HOW TO STORE LEFTOVER CHICKEN RICE CONGEE (OR ANY CONGEE)
store : They can constitute restrain in the refrigerator for up to five day. iodine don ’ t recommend freeze rice congee.
reheat : plainly reheat on the stove and you will need to attention deficit disorder more urine oregon livestock to thin information technology knocked out. The long the conge ride, the thick information technology catch. You can besides reheat indium microwave by add more liquid to thin forbidden the porridge.
one write in more details indiana HOW TO shuffle basic asian rice porridge ( congee ) post if you cost matter to in reading more about information technology .Easy Chicken Rice Porridge / Congee (Bubur Ayam)
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Servings
4
servings
from
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Pin RecipeIngredients
- one cup jasmine rice briefly rinse with body of water
- eight cup chicken broth
- three hundred gr boneless skinless chicken breast you toilet use bone-in chicken besides
- strategic arms limitation talks to taste
Optional Garnishes:
- chop greens onion
- Julienne-cut ginger
- Soy sauce practice tamari for gluten free translation
- Sesame oil
- white pepper powderize
Instructions
Break the rice grains (optional):
Rinse the rice briefly in clean water, drain off all water. Put in a food processor and pulse a few times to break the rice. We don’t want to turn the rice into powder. This step is just to break the rice grains. It helps to shorten the cooking time and make the congee “creamy” as the starch releases
Preparing the chicken:
Bring chicken broth to a boil. Place the chicken in. Bring back to a boil and then partially covered to let it simmer for 5 minutes (for chicken breast). Cooking times varies depending on size and if you use bone-in chicken it may take a bit longer. Cook until the chicken are cooked through
Remove the chicken and set aside to cool down a bit. When they are cool enough to handle, shred the meat and set aside
Cooking the congee:
Bring the chicken broth back to a boil. Add the rice in and bring it back to a boil. Reduce the heat to medium and partially cover and continue to cook until rice started to thicken, which may take about 20-30 minutes
Stir the shredded chicken meat back into the congee
To serve:
Garnish with chopped green onion, couple drops of sesame oil, ground white pepper and ginger if you like
Video (appear as pop-up)
Recommended products:
Dutch Oven try this recipe ?
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