Chicken Congee

Great for an upset tummy, or post-hangover, or convalescents as it is basically pretty mild and bland, but nutritious and tasty too.

Serves 4.

 

Ingredients:

1 x 1.5 kg chicken

1.5 litres chicken stock

2 cups medium grain rice

2 tbspn peanut or canola oil

2 fresh chillies, red or green, finely sliced

3 spring onions, finely sliced

 

 

Dipping Sauce: 

 

2 cloves garlic

1 small fresh red chilli

3 tbspn water

3 tbspn light soy sauce

1 tbspn rice or white wine vinegar

squeeze of lemon or lime juice

1 tspn sugar 

 

 

 

Garnishes (optional):   Deep fried wonton skins or crispy noodles or even plain-flavoured potato crisps; hard-boiled egg cut into eighths;  fresh crisp bean-sprouts ... 

 

Method:

Poach chicken in the large pot of chicken stock for around 45 minutes. Cool for 10 minutes, then remove chicken. Slice up chicken, discard skin and bones and fat. Return stock to the boil.

Heat oil in the wok, fry rice for a couple of minutes, transfer to the pot of stock (level of stock should come about 5 cms above rice). Cover and cook gently for approximately 30 minutes or until soupy. Ladle congee into bowls, top with chicken, chillies and spring onion, and optional garnishes.

Serve with dipping sauce to well, dip bits in. Um.

 

Dipping Sauce

Mash chilli and garlic in a mortar and pestle, combine other ingredients, serve in Asian-style sauce dish (eg, small flat saucer).