Chicken and Vegetables Congee (Chok)

Recipe by KitchenManiac
READY IN: 2hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the chicken thighs up into two inch lengths.
  • Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
  • Leave the chicken to marinate in the fridge for about 30 min or longer.
  • (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.
  • Let this boil on a low heat for about 1 hour.
  • (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.
  • NOTE: The congee is boiled at low heat, so that the congee will be smooth.
  • NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
  • Pour in the carrots, and allow the congee to continue simmering.
  • Take the chicken out of the fridge, and pour it into the congee.
  • (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.
  • Allow this to cook for about 15 minutes.
  • Add the broccoli into the pot.
  • Allow the congee to cook until you are happy with the thickness of the congee.
  • Bring the congee to a boil, while continuously stirring it.
  • Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
  • 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.
  • Ladle into bowls, and garnish.
  • Enjoy a bowl of smooth yummy congee.
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