Chicken and Vegetables Congee (Chok)

KitchenManiac's Note:

This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 6

• 1 1/2 cups of washed rice
• 8 cups of room temperature water
• 6 large chicken thighs (can use any part of the chicken)
• 1/2 cup dried scallops
• 5 garlic cloves, skinned and crushed
• 1 slice fresh ginger, thick, crushed (2cm) (optional)
• 3 tablespoons oyster sauce
• 2 tablespoons Chinese wine or 2 tablespoons sherry wine
• 1 tablespoon soya sauce
• 1 tablespoon white pepper or 1 tablespoon black pepper
• 1 1/2 teaspoons sugar
• 1 tablespoon low-sodium worcestershire sauce
• 1 tablespoon sesame oil
• 1 carrot (sliced about 1 cm in thickness)
• 1 head broccoli (chopped up to bite size)
• 2 eggs

GARNISHING

• chopped green onion
• chopped cilantro
• 1 dash white pepper

Directions:

1. Cut the chicken thighs up into two inch lengths.
2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
3. Leave the chicken to marinate in the fridge for about 30 min or longer.
4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
5. Let this boil on a low heat for about 1 hour.
6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
7. NOTE: The congee is boiled at low heat, so that the congee will be smooth.
8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
9. Pour in the carrots, and allow the congee to continue simmering.
10. Take the chicken out of the fridge, and pour it into the congee.
11. (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
12. Allow this to cook for about 15 minutes.
13. Add the broccoli into the pot.
14. Allow the congee to cook until you are happy with the thickness of the congee.
15. Bring the congee to a boil, while continuously stirring it.
16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
18. Ladle into bowls, and garnish.
19. Enjoy a bowl of smooth yummy congee.

Reviews

[Skipper/Sy]

This recipe is a "5 Stars Plus" rated meal. If I could add a few more stars I would! I love Chinese Congee/Jook/Chok and this recipe is one of the best I have ever had. It is creamy, smooth, tasty but not over powering with seasonings. Plus the chicken was tender as well. It is the perfect meal for a cold winters day here in the Northeastern part of the USA. Great Recipe... from a special Singapore cook!

[audwinst]

I've made this several times already. I usually halve the recipe because the original is quite large. Our family can't take spicy well, so I only put one teaspoon of white pepper instead of a tablespoon. For this recipe, white pepper is definitely better than black pepper.

[sugarpea]

Oh, yuuuummmm! I had no idea what Congee (Chok) was and now I'm a fan. It came together just as directed and was so flavorful. Can't wait to make it again, I think I can do an even better job, now that I know what's what.I'm sure I can make it even creamier by more closely following the instructions-stir, stir, stir. I was fairly certain that I'm too wimpy to deal with that much pepper so I cut it in half and that was just about right for me. Congee reminds me a lot of etoufee gravy, just a bit thicker.