Chicken Congee
Ingredients: rice, chicken, water, ginger, green onion · 60 min cook time · 350kcal · ₩7,150
Ingredients
1cup rice, 340g chicken, 8cups water, 14g ginger, 2pieces green onion, 1to taste cilantro, 2tsp cornstarch, 1tbsp oyster sauce, 1tsp chicken bouillon, 2tbsp vegetable oil, 1tsp salt
Instructions
1. Wash 1 cup of rice twice.
2. Start boiling 8 cups of water to save time for later.
3. Peel and chop about 1/2 oz ginger into thin slices, and then into thin strips.
4. Chop a few strands of cilantro and green onion into small pieces. If you don't like cilantro, feel free to skip it.
5. Gently cut 12 oz of chicken into thin slices.
6. Marinate the chicken: Add 1 tbsp oyster sauce, 2 tsp cornstarch, 1 tsp chicken bouillon, and 2 tbsp water. Mix and massage the marinade for about 30 seconds until there's no liquid left. Then, add 2 tbsp vegetable oil to the bowl and mix it around with chopsticks for another 20-30 seconds.
7. Once the water is boiling, add the washed rice. Stir it for a bit, and then don't touch it again. Cover the pot partially to prevent it from overflowing. Adjust the stove to medium heat. Cook for around 25 minutes.
8. Use a whisk to break up the rice so that it becomes even more heavenly soft. Stir constantly with the whisk for 2-3 minutes.
9. Set the stove to high heat. Add the marinated chicken slowly and spread it apart. Don't pour it in all at once, mix and separate the pieces. Using chopsticks, gently mix and separate the chicken. Gently stir the chicken around for about 1 minute. When the jook is boiling again, the chicken will be ready.
10. Add 1 tsp salt, 1 tsp chicken bouillon, and the minced ginger. Stir everything around for 20-30 seconds. Turn off the heat.
11. Plate the congee. If you feel the jook is too thick for your liking, you can add some boiled water and mix it around. But if you're comfortable with it, you don't need to do anything. Add some green onions and cilantro.
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