Recipe of Ultimate Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken

Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken. Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken. I like adding dried scallops and dried oyster to the congee as it gives the congee a lovely umami flavour. Earlier this week, I also added some pork meatballs to the congee for extra protein and the kids… This basic congee recipe is a great starter for making Chinese rice porridge.

In case you haven't noticed, we love seafood but we gotta take it in moderation since none of us are getting any younger :p. This seafood porridge is so easy to cook and so yummy. Congee is Chinese rice porridge, which can be served plain, sweet, or savory. You can have Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken using 12 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken

1. Prepare 3 of to 5 medium or 10 small Dried scallops.
2. It's 1 jar of - chopped pretty finely Zha cai (Sichuan pickled vegetable).
3. Prepare 1/2 large of Chicken breast (with skin).
4. Prepare 100 ml of White uncooked rice.
5. Prepare 1/2 clove of - don't cut or grate it Garlic.
6. Prepare of The flavoring ingredients:.
7. You need 2 tsp of Sesame oil.
8. Prepare 1 dash of Sake.
9. Prepare 1 dash of Salt.
10. Prepare 15 of cm Green onion (leftover bits are okay).
11. It's of Garnish:.
12. You need 1 dash of The white part of a Japanese leek, green onion, etc..

You can also add flavorings like minced ginger and garlic and toppings such as chicken or mushrooms. The flavor possibilities are only limited by your imagination and the ingredients in your kitchen. Chinese Chicken Congee with Dried Scallops. Chinese congee is the ultimate comfort food for many.

Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken step by step

1. These are all the ingredients. The dried scallops won't get soft very fast, so soak them in water the day before. We'll use the soaking water too..
2. Put the dried scallops in a generous amount of water with a little sake added to rehydrate. The next morning, they'll be amazingly tender. Shred them by hand..
3. By the way, the dried scallops sold in the Chinese ingredient section are expensive, so buy the small, cheaper snacking ones sold in the drinking snacks section of your supermarket. Use more of them if they are very small..
4. The chicken breast will be shredded later, so just cut it up roughly..
5. Bring 2300 ml of water to a boil and add 5 tablespoons of sake and bits of leek or onion. With the water still boiling fast over high heat, add the chicken..
6. Scum will come out of the chicken. Skim it off cleanly, and turn the heat down to low..
7. Add the uncrushed half clove of garlic to the pan. You won't taste the garlic if you use it like this. Cover with a lid..
8. Leave the pan covered over low heat for a while. Rinse the rice well and drain in a colander or sieve. When it starts to dry add the sesame oil and mix..
9. As you cook the rice, the oil will emulsify and you'll get the unique flavor of Chinese style porridge..
10. The chicken should be cooked through. Take out the bits of leek or green onion and the chicken. Shred the chicken with your hands and put it back in the pan. Leave the garlic clove in..
11. Turn the heat back up to high. Add the rice and the scallops along with the soaking liquid. ♪ If the heat is too low here, the rice will stick to the pan. Skim off the scum again and turn the heat back down to low..
12. Partially cover with a lid, leaving a little gap. Simmer over low heat for a while..
13. When the rice is cooked and looks good, season with a little salt. Add the zha cai. The zha cai is important! Don't leave it out. Simmer for a while more..
14. Done! Sprinke with some green onion or leek to taste. The more you add the better I think..
15. If you like samgyetang (a Korean soup), you'll probably like this too. But you can make it in a much shorter time than samgyetang. Basically you're just making porridge..
16. Addendum. About the zha cai - you may or may not like it, so try adding just a bit first...and adding more to your bowl to taste..

A versatile food, it is a blank canvas where almost Usually, I'll use homemade chicken stock to flavor a congee but today I added some dried scallops and the congee turned out naturally sweet and tasty. This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. It makes a delicious breakfast and is a bowl of comfort any time of the day. I am really excited to tell you today that I have been featured over at House of Annie as the October Top Commenter. This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.