congee.
Ingredients:
1 whole chicken or 4 chicken legs.
2 medium yellow onions, small dice.
1” knob ginger, minced.
4 green onions, sliced thin.
60mL Shaoxing wine.
4 cloves garlic, minced.
1 tsp coriander seeds.
1 tsp fennel seeds.
2 Chinese black cardamom.
1 star anise.
1 cassia cinnamon stick.
225g (1 cup) white short grain rice.
115g (1/2 cup) jasmine rice or any long-grain white rice.
15g dried scallops 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, rehydrated 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:
dry cure.
Generously salt the entire chicken, lay it on a tray lined with a wire rack in the fridge for 24 hours.
2. soak the rice.
Soak the rice in cold water for 1-8 hours, gently break apart the grains with your hands.
3. cook.
Sweat onion, green onion, ginger and garlic in a pot over medium heat until fragrant.
Add 2-3L of water and Shaoxing wine to the pot and bring to a boil.
Add the chicken and reduce the heat to low, let simmer until the chicken is nearly cooked through.
Remove the chicken from the broth and let cool.
In a small pan, toast; corianer, fennel, black cardamom, star anise and cinnamon until fragrant and smoking. Place the spices into a piece of cheesecloth and wrap tightly.
Bring the broth to a boil and add the rice, spices and dried scallops/shrimp. Boil for 5 minutes then reduce to a simmer.
Cook for 45 minutes - 1 hour, stirring often.
Once the rice is broken down and you have a thick porridge consistency it is ready.
Strip all off the meat off of the chicken and put in the congee, simmer for 5-10 more minutes,
Cut the heat, season with white soy and black vinegar.
Recommended toppings: soft boiled egg, sliced shiitake mushrooms, scallions, chili oil/crisp, pork floss.
5. fried peanuts.
Combine water, sugar, palm sugar and honey in a small saucepan, 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. Remove from the oil into a bowl and toss with all of the spices and salt to taste.
Place onto a sheet tray lined with paper towel and let cool for 10-15 minutes before serving.