Chicken and Vegetables Congee (Chok)
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.
- Ready In:
- 2hrs 20mins
- 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
- chopped green onion
- chopped cilantro
- 1 dash white pepper
- 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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I took my chicken and marinated it with sesame oil, Worcestershire sauce, cayenne pepper, cumin, and black pepper. I then baked it on 400 degrees. While this happened, I prepared my rice. I used a bit of chicken stock. The rice came out better than expected. The key was to keep stirring in one direction. I did put some carrots in there, and mushrooms.Reply
I was really disappointed in this congee recipe, it calls for way too much pepper and the consistency was really not right - too thick. The flavor was off and there was too much garlic. Overall, I'd say it's the worst congee recipe I've ever tried. Definitely ease off the pepper, I ended up throwing most of the soup away. :(Reply
Thank goodness I found this recipe because I wanted to make a congee buffet for a party and this recipe turned out spectacularly well! A chef who was invited told me it was the best congee he ever ate, and in this country, authentic congee restaurants are all over the place so that's really saying something :) My mother in law was sceptical at first but after they tried it, my whole family loves it. Thank you so much for sharing the recipe! Oh and a tip - we make a bean and pork paste side dish and people just add it to the congee and it's the perfect addition even though the dish is super tasty on its own!Reply