Friday, May 23, 2008

Chicken Congee

I made this for Sunday Brunch and this was enough for 4 adults. I went to the Farmer's Market and picked up some sweet peas, shiitake mushrooms and bunches of spring onions to make this meal...

1 cups short grained rice
1 T canola oil
2 T minced ginger
2 T minced garlic
7 cups chicken stock
1 bunch spring onions
1 Lb sliced shiitake mushrooms
2 cups fresh sweet peas
2 cups cooked shredded chicken, 1 large breast meat
ponzu or soy sauce served on the side

Rinse the rice in 2 changes of water, strain and set aside: Ideally rice is rinsed with changes of water until all the starch is washed away and the water is no longer cloudy. That takes of lot of water and for the sake of conservation, I'd rather eat slightly starchier rice to convserve on the water. So I make the 2 or 3 changes really count by lightly scrubbing the rice kernels with my hand.
In a large hot pan, drizzle in oil and saute the ginger and garlic. I used my 7 quart fryer pan which has a heavy bottom.
Add 5 cups of chicken stock and the strained rice. Homemade chicken stock is preferred but can be substituted with store bought. A vegetarian option is possible by using vegetable stock or even water. If I don't have any stock and end up using water, I'll add more onions, aromatics and herbs.
Bring to a boil, reduce heat, cover tightly when at a very gently simmer to allow the rice to steam.
Cook about 20 minutes, stirring the pan 2 or 3 times during that time. When stirring, scrap the bottom of the pan to ensure that it is not sticking and taste as you go to check for seasoning and doness. Cover needs to be sealed tightly. While the rice is cooking prepare the other ingredients in another pan.
Heat a large heavy bottom saute pan, saute the spring onions, season with salt and pepper and stir. Cook 3 minutes. I heated by cast iron pan, drizzle vegetable or olive oil and add onions, salt and pepper and stir.
Add mushrooms before adding the mushrooms, I placed the sliced mushrooms in a bowl and tossed it with oil, salt and pepper. This helps to reduce the oil that you use because mushrooms are like little sponges, soaking up the oil. Cook 3 minutes.
Add sweet peas and cooked chicken to pan and turn off heat and set aside to add to the rice when the rice is 5 minutes from being done.
Add these to the rice, stir and cover the rice again and allow to all ingredients to get hot.
Stir and adjust seasoning with salt and pepper.
Adjust texture, if too thick, add some reserved stock or water.
Spoon into bowls and serve with a side of soy sauce or ponzu sauce

1 comment:

Anne said...

Good for people to know.