GRANDMA’S CHICKEN PORRIDGE CONGEE

grandma's chicken porridge congeeBy @lengluicooks

INGREDIENTS:

(serves 3 – 4 portions)
               1 Tub of The Daily Broth’s Premium Organic Chicken Bone Broth Clear & Classic Version
                1 Cup of rice
                1.2 litres of water
                1 chicken drumstick & thigh, or breast
                Salt to taste

Optional garnish:

Salted duck egg
young ginger
spring onions
coriander
white pepper
light soy sauce
sesame oil
shallot oil
garlic oil
fried Chinese cruller (yao cha kwai/ you tiao / cakoi)

Note: It will definitely taste much better with these garnishes, but try to avoid oily ingredients for those who are sick.

INSTRUCTIONS:

Important tip:  

Cook rice in boiling water so it doesn’t stick to the pot and stir occasionally.

  1. Pour water in pot. Bring to a boil. When water boils, add rice. Bring down to a gentle/ medium simmer. Let cook for 5 mins.
  2. After 5 mins, add chicken. Let cook for further 25 mins.
  3. Stir porridge every 5 mins to prevent sticking and be mindful of water level. If porridge looks too thick, add some water gradually to desired consistency.
  4. After 30 mins, remove chicken. Turn off heat. Let porridge continue to cook in residual heat.
  5. Shred chicken and set aside.
  6. Pour 1 tub of The Daily Broth’s Clear & Classic chicken broth into porridge. Turn heat back on, mix thoroughly. When boiling, turn heat off.

Note: The broth is added towards the end to preserve its nutritional value

  1. Add half of the shredded chicken and mix thoroughly.
  2. Pour porridge into bowl. Add your favorite garnish.

ENJOY!