Chicken Congee - Bunnie's way

DolceBunnie 7/17/2012 Add Comment Edit

Recently when I go to work every morning, I see people coughing and sniffing, it seems like flu season has made its presence and it has made no plan of leaving.

I remember when I was little, mum used to make me congee especially during winter nights, it was always so soothing.

Last night, I decided to make my own version of chicken congee. Working full-time means time is precious when it comes to cooking at night and this is when chicken stock can be of good use. If allowed, I recommend making your own master stock to cook the rice. When preparing for this chicken congee, I didn't follow any precise measurements, I just followed my heart. And this is what I did:

Ingredients:

Serves two bunnies

500ml chicken stock
750ml water
1 cup short grain rice
¼ cup sticky rice
3 chicken drumsticks
1 cm ginger, sliced
2 spring onions, chopped, separate green and white parts
chinese dates
goji berries
white pepper
soy sauce
olive oil

Method:

add olive oil to a pot, add the white parts of springs onion to the pot when oil is heated. Stir for 1 minute
add chicken stock, water, rice, chicken drumsticks, ginger, chinese dates and goji berries into the same pot, bring to the boil. Lower to a simmer and cook until the rice has broken down (now the soup should have been thickened). The cooking time is dependent upon the texture that you are after. For me, I cooked the congee for 40 minutes
remove chicken drumsticks from the pot, shred finely. Return shredded meat to the pot
to serve, spoon congee into a bowl and you may add a drizzle of soy and a sprinkle the green part of spring onions and white pepper for seasoning and garnish

The Chinese dates and goji berries are not necessary, but they contain great nutrients and I think it's a great way to add them in your diet.