Shredded Chicken Congee 鸡丝粥 – Eat What Tonight
Hola !! Finally penning a recipe again. Actually I posted this earlier in IG but didn’t really pen out the recipe coz I was lazy ! LOL. Furthermore, this was purely done with the rice cooker, hence no skills is needed. But I thought the pictures taken was really decent, so I’ll like to include a nice post for this dish in the blog ! Haha!!
Basically I roasted 1/2 a chicken the night before, hence I used the leftover bones and made a good chicken stock over the stove top. And the chicken breast from the roasted chicken which I don’t really fancy, was used for the congee.
I don’t usually eat the chicken breast from roast chicken as I tend to find them abit dry for my liking. But when it goes into the porridge or as a dish itself, I am perfectly fine with it. So this, I suppose is the best way to utilise all the food without any wastage. And as many of us would probably know, the bones from the roasted chicken make a perfect chicken broth for anything that you would like to cook thereafter, be it soups or congee.
I cooked the broth for around 1.5 hours over the stove top, adding more water as it lessens over time. The chicken broth was added to the uncooked rice into the rice cooker and cook under Porridge mode. I actually left it to be kept warm overnight in the cooker, hence the very fine and smooth texture of the congee as you may see.
I also stirred in some diced century egg which goes very well in a congee and compiled with the shredded chicken, some fried fritters and the very smooth velvety congee, this is quite the best it can get. A yummylicious simple homecooked with ultra minimal effort.
Shredded Chicken Congee 鸡丝粥
Recipe type: Main
Cuisine: Chinese
- 800ml chicken broth (can be replaced with just water and adjust with seasonings to taste)
- Some water
- ½ cup rice
- 80g shredded chicken breast (if you are not using those from roast chicken, you can simply blanched the chicken in boiling water too.)
- 2 tsp concentrated chicken stock
- 2 tsp shallot oil
- Pinches of salt & pepper (optional)
- 1 century egg, diced
- 1 fried fritter, cut into small rings
- To Serve with :
- Spring onion, chopped
- Fried shallots
- If making own chicken broth, use leftover bones from roast chicken, add water and simmer over stove top for approximately 1.5 – 2 hours, topping up with more water as it dried out.
- Add rice into rice cooker pot and add chicken broth until the desired porridge markings on the rice cooker pot. Stir in the shallot oil too.
- When porridge is cooked, add in concentrated chicken stock and stir well. Add in salt and pepper too if using and mix well.
- Add in shredded chicken breast and close the rice cooker. You can also add in the century egg at this point if you like. Set aside for another 15 mins.
- Serve congee with fried fritters, spring onion and fried shallots.
Congee can be cooked over stove top too instead of rice cooker. Please adjust with water accordingly to reach desired congee texture.
Important : Stir the congee constantly after it has started to cook to prevent it from sticking and buring out at the bottom of the pot.
It will take more than an hour of simmering to reach such desire texture if cooked over the stove.
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