congee.

Savory rice-porridge, a blank canvas. Serving as a warm comfort food found throughout Asia with diverse regional variations. This extends to the type of rice utilized, the array of toppings available, and even the flavor profiles incorporated.

Ingredients:

  • 1 whole chicken or 4 chicken legs.

  • 2 medium yellow onions, small dice.

  • 1” knob ginger, sliced.

  • 1/2 bunch scallion, sliced thin, reserve greens for garnish.

  • 60mL Shaoxing wine.

  • 4 cloves garlic, minced.

  • 1 tsp coriander seeds.

  • 1 tsp fennel seeds.

  • 2 black cardamom pods.

  • 1 star anise.

  • 225g or 1 cup white short grain rice.

  • 115g or 1/2 cup jasmine rice or any long-grain white rice.

  • 15g dried scallop or dried shrimp.

  • black Chinese/Chinkiang vinegar or rice wine vinegar.

  • white soy sauce, or regular soy sauce/shoyu/tamari.

  • additional toppings; soft boiled egg, shiitake mushrooms, scallions, chili oil/crisp, pork floss, cilantro, peanuts, etc.)

fried peanut topping (optional):

  • 200g peanuts

  • 250mL water.

  • 200g rock sugar

  • 100g honey.

  • 1-2 tsp Chinse five-spice powder.

  • 1/4 tsp sansho pepper powder.

  • 1 tsp chili powder.

Equipment:

  • large pot.

  • small pan.

  • cheesecloth.

Yield:

  • roughly 3L.

Execution:

  1. dry cure.

  • Liberally apply salt all over the chicken and place into your fridge to cure for 24 hours.

2. toast spices & soak the rice.

  • Combine both rice’s in a bowl and soak for 30 minutes up to 8 hours. Gently break apart the rice grains, this will release more starch into your congee and it will become easier to break down. This step is optional but recommended.

  • Add spices to a small pan set to medium heat. Toast spices until fragrant and you see wisps of smoke. Remove from pan and place into a cheese cloth, wrap tightly and set aside.

3. cook.

  • In a medium-sized pot set to medium-low heat, add onions, ginger and the whites of the scallions and cook without color and until fragrant.

  • Add water and Shaoxing wine to the pot and bring to a boil, (about 2-3L). Add the chicken and bring back down to a low-heat, cover and let simmer for 25-30 minutes or until the breasts have reached an internal temperature of 155°F.

  • Remove the chicken from the broth and let cool.

  • In the meantime bring the broth to a boil, add the rice, spices and boil while stirring for about 5 minutes, reduce to a simmer and add the dried scallops/shrimp. (If you are using dried scallops you must soak 30 minutes prior and shred them before adding).

  • Maintain a low-simmer for about 45 minutes - 1 hour or until the rice is completely broken down and the porridge is thick.

  • Remove the legs of the chicken and remove the meat from the bones, add back to the congee to cook for an additional 10 minutes, remove the breast’s and chop, cook for 5 minutes or before serving to prevent overcooking. Strip the carcass of the chicken for additional meat and discard.

  • Season with white soy and black vinegar to taste.

4. serve.

  • Recommended toppings: sot boiled egg, sliced shiitake mushrooms, scallions, chili oil/chili crisp, pork floss.

5. fried peanuts.

  • Combine water, sugar, palm sugar and honey in a small saucepan and bring to a boil, once boiling add peanuts.

  • Reduce heat to a simmer and let cook for 5 minutes, stirring frequently.

  • Remove the peanuts from the saucepan onto a baking tray, lined with parchment and let cool for 10 minutes.

  • Bring a small pot filled halfway with canola oil to 275-300°F.

  • Add peanuts and stir constantly, until a dark golden-brown colour is achieved. Remove from the oil into a bowl and toss with all of the spices and salt to taste.

  • Place onto a sheet tray and let cool for 10-15 minutes before serving.