Congee, an Asian rice porridge, also known as jook, turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken and it was today’s surprise winner.Think of it as Chinese comfort food that is just as 'comfortable' right here in the USA. From the creamy, smooth, risotto-like silky goodness to the crispy chicken bits, to the zing brought by the scallions… it’s all good.
Trust Chez, he knows what he’s talking about when he gets his Far-East on!
What you'll need:
• 3 boneless, skinless chicken thighs
• 2 Tablespoons Sesame seed oil
• 2 tablespoons soy sauce
• 1 quart chicken stock
• 1 cup water
• ½ cup Chinese rice wine or saki
• 3 (1/4-inch-thick) slices fresh ginger
• 3 scallions, halved crosswise and smashed with flat side of a heavy knife
• 1 ½ cup long-grain rice
• Garnish: thinly sliced scallions
How you'll use it:
Bring chicken and broth to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger and scallions and cook at a bare simmer, uncovered, 20 minutes, or until meat is just cooked through. Trasfer chicken to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 1 hour.
Cool chicken completely and tear into shreds. Place chicken in saute pan with sesame seeed oil and saute until chicken picks up color and begins to crisp around the edges. Add soy sauce, cook for an additional minute and then remove from heat. Set aside.
As for the stock, you should have about 7 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 1/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.) Season congee with soy sauce.
Laddle into bowls and serve, topped with chicken and chopped scallions.
