Chicken congee is a representative Chinese breakfast recipe. The same as chicken (noodle) soup is nature's common antibiotic, congee is the Asian equivalent, a soothing bowl of health benefits to nurse your ailing family member back to health and wellness.
There are no standards about the things to include: beef, seafood, veggies, and healthy spices, shredded lotus root and gingko nuts are all well-known. Every option can influence the last taste and consistency.
When it come to the later on, the congee should be consumed instantly or the rice will start to break from resting or being warmed for too long. Masters will inform you the more consistently you stir the congee, the much faster the rice grains will certainly damaged, producing a smoother porridge. The appropriate water to rice proportion is the primary to cooking a superb pot of congee. This is at the same time scrumptious late in the evening, or anytime actually that you feel some home cooking.
Ingredients:
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1⁄2 cup rice
• 3 -4 cups water
• 2 pieces boneless skinless chicken breasts, cut to thin slices
• 1 dash black pepper
• 6 pieces shiitake mushrooms, julienned
Garnishes
• 2 tablespoons scallions, chopped
• Sesame oil
• Black pepper or white pepper
Instructions:
1. Rice cooker: Dump all ingredients (other than garnishes) right into rice cooker, switch it on and stir regularly, up until congee is soft and not rough.
2. Stovetop: Put together all ingredients (other than garnishes) in a medium pan, give boil over medium heat then turn down heat and let simmer up until water has been soaked up.
3. If required (for both procedures), include more water/broth.
4. Spread with black/white pepper, a couple of drops of sesame oil and sliced scallions prior to serving.
When it come to the later on, the congee should be consumed instantly or the rice will start to break from resting or being warmed for too long. Masters will inform you the more consistently you stir the congee, the much faster the rice grains will certainly damaged, producing a smoother porridge. The appropriate water to rice proportion is the primary to cooking a superb pot of congee. This is at the same time scrumptious late in the evening, or anytime actually that you feel some home cooking.
Ingredients:
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1⁄2 cup rice
• 3 -4 cups water
• 2 pieces boneless skinless chicken breasts, cut to thin slices
• 1 dash black pepper
• 6 pieces shiitake mushrooms, julienned
Garnishes
• 2 tablespoons scallions, chopped
• Sesame oil
• Black pepper or white pepper
1. Rice cooker: Dump all ingredients (other than garnishes) right into rice cooker, switch it on and stir regularly, up until congee is soft and not rough.
2. Stovetop: Put together all ingredients (other than garnishes) in a medium pan, give boil over medium heat then turn down heat and let simmer up until water has been soaked up.
3. If required (for both procedures), include more water/broth.
4. Spread with black/white pepper, a couple of drops of sesame oil and sliced scallions prior to serving.
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