CHICKEN CONGEE WITH VEGETABLES AND FRIED EGG
by Sepi Z
Sepi Z
Ingredients
Brown rice, cooked 2 cups
Chicken stock or water 10 cups
Ginger, chunks, smashed 2 oz.
Chicken, ground ½ lb.
Salt as needed
White pepper, ground as needed
Bok choy, sliced into bite size pieces 3 ea.
Broccoli florets 4 oz.
Collard greens, sliced into thin strips 6 oz.
Sweet peas 3 oz.
Green onions, minced 4 Tbsp.
Eggs, fried, sunny side up 4 ea.
Sesame oil 2 Tbsp.
Chicken Congee
Vegetables
Assembly
Directions
For the Chicken Congee: Loosen the rice with your hands. Add it to a pot with the ginger and cover with chicken stock.
Bring it to a boil and reduce the heat to a simmer. Add in the ground chicken and stir to mix well.
Cook for 30 to 45 minutes or until the rice breaks down. Season the congee to taste with salt and white pepper.
For the Vegetables: Fifteen minutes before serving, bring the congee to a boil and add the vegetables and mix well.
For Assembly: Plate the congee in bowls and top with all garnish items.
Recipe Note
This dish can be made in a slow cooker in the morning and kept on low heat. Just leave the ground chicken out until you come home in the evening. Then you can add the chicken and vegetables to finish. And add a fried egg for each person.
If you are making the congee from raw rice, use 1 cup of raw rice and add 15 cups of liquid and cook over low heat over night
For the rice: Cooked leftover or day old is best. Uncle Ben’s rice is a good alternative as it has a similar G/I as brown rice.