Ingredients
-
1 1/2
-
8
-
6
-
1/2
-
5
-
1
-
3
-
2
-
1
-
1
-
-
-
-
-
Directions
Chicken and Vegetables Congee (Chok),This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. 🙂 It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.,I loved it!,I took my chicken and marinated it with sesame oil, Worcestershire sauce, cayenne pepper, cumin, and black pepper. I then baked it on 400 degrees. While this happened, I prepared my rice. used a bit of chicken stock. The rice came out better than expected. The key was to keep stirring in one direction. I did put some carrots in there, and mushrooms.
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Steps
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1
Done
|
Cut the Chicken Thighs Up Into Two Inch Lengths. |
|
2
Done
|
Marinate the Chicken With the Oyster Sauce, Chinese Wine/Sherry, Soy Sauce, Pepper, Sugar, Worcestershire Sauce and Sesame Oil. |
|
3
Done
|
Leave the Chicken to Marinate in the Fridge For About 30 Min or Longer. |
|
4
Done
|
(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
Done
|
Let This Boil on a Low Heat For About 1 Hour. |
|
6
Done
|
(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
Done
|
Note: the Congee Is Boiled at Low Heat, So That the Congee Will Be Smooth. |
|
8
Done
|
Note: the More Frequently You Stir the Congee, the Faster the Rice Grains Will Break Down, Making the Porridge Smoother and Tastier. |
|
9
Done
|
Pour in the Carrots, and Allow the Congee to Continue Simmering. |
|
10
Done
|
Take the Chicken Out of the Fridge, and Pour It Into the Congee. |
