Total time: 2 hrs 25 mins
Prep Time: 25 mins
Cooking Time: 2 hrs
- 1 1/2 cups of washed rice
- 8 cups of room temperature water
- 6 large chicken thighs (can use any part of the chicken)
- 1/2 cup dried scallops
- 5 garlic cloves, skinned and crushed
- 1 slice fresh ginger, thick, crushed (2cm) (optional)
- 3 tablespoons oyster sauce
- 2 tablespoons Chinese wine or 2 tablespoons sherry wine
- 1 tablespoon soya sauce
- 1 tablespoon white pepper or 1 tablespoon black pepper
- 1 1/2 teaspoons sugar
- 1 tablespoon low-sodium worcestershire sauce
- 1 tablespoon sesame oil
- 1 carrot (sliced about 1 cm in thickness)
- 1 head broccoli (chopped up to bite size)
- 2 eggs
- chopped green onion
- chopped cilantro
- 1 dash white pepper
- Cut the chicken thighs up into two inch lengths.
- Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
- Leave the chicken to marinate in the fridge for about 30 min or longer.
- (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
- Let this boil on a low heat for about 1 hour.
- (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn’t stick and burn at the bottom of the pot.
- NOTE: The congee is boiled at low heat, so that the congee will be smooth.
- NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
- Pour in the carrots, and allow the congee to continue simmering.
- Take the chicken out of the fridge, and pour it into the congee.
- (a fair bit of water would have disappeared by now; thus adding the chicken won’t cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
- Allow this to cook for about 15 minutes.
- Add the broccoli into the pot.
- Allow the congee to cook until you are happy with the thickness of the congee.
- Bring the congee to a boil, while continuously stirring it.
- Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
- Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
- Ladle into bowls, and garnish.
- Enjoy a bowl of smooth yummy congee.
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