Congee Goto Recipes

Steps:

• Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
• Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
• Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
• Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
• Garnish bowls of congee with reserved fried garlic.

Steps:

• 1.Boil the chicken with the 5 cups of water until the chicken is no longer pink in the center. Make sure to skim off the fat and scum that floats on top of the broth. Remove the chicken and set the chicken aside to cool down. Pour the broth in a bowl and set aside for later use.
• 2.In the same pot, heat the 2 tablespoon olive oil and sauté onion for 2 minutes until translucent. Add the ginger and about ¼ of the garlic sauté until the ginger is fragrant and the garlic is browned but not burnt. Add the broth and the rice season with salt, pepper and the chicken cube. Boil and simmer covered until the rice puffed. Make sure to stir once in a while to avoid sticking.
• 3. In a skillet heat the remaining olive oil and brown the remaining garlic. Once browned drained on a paper towel. When the chicken is cold enough to handle removed the skin and the bones and shred.
• 4. Once the soup is cooked ladle it into a serving bowl. Topped with shredded chicken, green onion and browned garlic and enjoy!

Steps:

• First make the soy eggs. Bring a small pan of water to the boil and add the eggs. Boil for 6 mins, then lift the eggs out with a slotted spoon and place in cold water and leave to cool. When cool enough to handle, peel the eggs.
• In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they'll be bobbing around.
• Next, make the congee. Place the rice in a small bowl and wash in running cold water until the water turns clear and doesn't look milky. Add the chicken stock and the rice to a medium saucepan, bring to the boil then cook for 25 mins at a gentle simmer. If necessary, top up with a little water. You want it to be soupy, like a wet risotto.
• When the rice is cooked, season to taste and stir in the shredded chicken and chopped ginger. Add the butter to the pan, and stir until it is fully melted and incorporated.
• Remove the eggs from the soy mixture and cut in half. Divide the congee between 2 bowls. Scatter over the chopped spring onions and crushed peanuts. Top with the soy egg halves and a sprig of coriander. Drizzle the sriracha over and finish with a spoonful of the soy egg marinade.

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.