Chicken and Vegetables Congee (Chok)

Chicken and Vegetables Congee (Chok)

Total time: 2 hrs 25 mins
Prep Time: 25 mins
Cooking Time: 2 hrs
Servings: 6

Ingredents:

  • 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

Garnishing:

  • chopped green onion
  • chopped cilantro
  • 1 dash white pepper

Procedure:

  1. Cut the chicken thighs up into two inch lengths.
  2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
  3. Leave the chicken to marinate in the fridge for about 30 min or longer.
  4. (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.
  5. Let this boil on a low heat for about 1 hour.
  6. (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.
  7. NOTE: The congee is boiled at low heat, so that the congee will be smooth.
  8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
  9. Pour in the carrots, and allow the congee to continue simmering.
  10. Take the chicken out of the fridge, and pour it into the congee.
  11. (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.
  12. Allow this to cook for about 15 minutes.
  13. Add the broccoli into the pot.
  14. Allow the congee to cook until you are happy with the thickness of the congee.
  15. Bring the congee to a boil, while continuously stirring it.
  16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
  17. 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.
  18. Ladle into bowls, and garnish.
  19. Enjoy a bowl of smooth yummy congee.

Arroz Caldo Recipe

Arroz Caldo

Ingredients:

  • Garlic, crushed
  • Onions, cut in strips
  • Ginger, cut thinly in strips
  • Chicken breasts and/or chicken wings
  • Salt
  • Freshly grounded peppercorns
  • Whole peppercorns
  • Chicken broth (home-made or store-bought)
  • Green onions
  • Rice, washed not cooked
  • Cooking oil
  • Fish sauce
  • Lemon
  • boiled eggs (offtional)

Procedure:

  1. Make chicken broth by boiling the chicken, onions, garlic in a deep pan.
  2. Season the dish with whole peppercorns and salt.
  3. Remove scum when the water begins to boil.
  4. When the chicken cooks, place the meats on a dry dish; and set the broth aside.
  5. If using wings, remove the skin from the bones. Put the chicken bones back to the broth.
  6. Cut the chicken breasts into smaller parts using your ladle. No need to cut them thinly with fork and knife.
  7. Set aside the meats.
  8. In a separate boiling pan, heat up the cooking oil.
  9. When the oil is ready, fry a portion of the ginger strips.
  10. When the ginger turns golden, remove from the pan and drain the oils. We’ll be using the crispy ginger for garnish.
  11. Fry the rest of the ginger.
  12. When the ginger turns golden, add the chicken.
  13. Season the dish with fish sauce and ground peppers. Stir well.
  14. When the chicken releases more juice, add in the onions. Stir well.
  15. Add the uncooked rice. Grind the rice against the chicken so it will acquire more flavors.
  16. Add a cup of the chicken broth into the dish. Stir well.
  17. Cover the dish. Make sure that the heat is at medium.
  18. When the rice absorbs the broth, add another cup. Do this until the rice cooks entirely.
  19. Add more chicken broth according to the consistency you want for your soup. If you want a think porridge, put just enough broth as soon as the rice cooks. If you want a clearer porridge, add more broth.
  20. Season the dish with fish sauce and pepper.
  21. Upon serving, garnish with green onion tips, fried ginger, boiled eggs (optional) and lemon.

If the chicken broth you prepared is not enough while cooking the rice; you may use store-bought chicken broth to augment the difference. You can also use hot water with chicken cubes or water with fish sauce, ground pepper and onions.