Chicken Congee
Chicken Congee
Ingredients
- 0.5 dl rice Japanese
- 5 dl water
- 0.5 chicken thigh boneless, skinless
- 8 cm carrot
- 0.5-1 scallion
- 0.5 tsp ginger grated
- salt to taste
- white pepper to taste
- 1 egg yolk
Sauce
- 1 tsp soy sauce
- 0.5 tsp sesame oil
- 0.5 tsp sesame seeds
- 1 pinch of sugar
Instructions
- Wash rice until water comes out clear.
- Cut carrot into bite size pieces and grate ginger. Cut the white part of the scallion into thick slices, and cut the green part of the scallion into thin strips or slices. Whatever you prefer. The green part is for garnish.
- In a pot, add the rice, water, carrot, ginger, the white part of the scallion and the chicken thigh. Cover the pot but leave it a little open so steam can come out. Let come to a simmer and simmer for about 15 min.
- Remove the chicken and whisk the rice vigorously to break the grains apart. If the chicken is not fully cooked though, add it back to the pot and let it cook though. Cover the pot but leave it a little open so steam can come out. Let come to a simmer and simmer for about 10 min. Whisk vigorously ones in a while.
- Meanwhile mix the sauce in a bowl: soy sauce, sesame oil, sesame seeds, and sugar.
- When the chicken is cooked though and cooled down a bit, shred it with two forks.
- When the congee is done, season it with some salt and white pepper. Add half of the shredded chicken into the pot and whisk.
- Serve: In a bowl, scoop the congee. Top with egg yolk, shredded chicken, scallion and the sauce.
- Enjoy!!