CHICKEN CONJI HOW TO
CHICKEN CONJI PROFESSIONAL

Salted eggs are a traditional side-dish that goes well with porridge, particularly the blander ones.

Singapore Hainanese Chicken rice porridge.

Some of the ones we make at home include:

There's chicken congee, fish congee, abalone congee etc. One great thing about congee is that it's so versatile. What other kinds of congee can I make besides leftover roast chicken congee? Note: this can be made in the rice cooker too, just add the leftover roast chicken during the last 10 minutes of cooking. (If you like a thicker consistency, adding more water will mean you need to take longer to cook down the congee.) However, as I'm making this leftover roast chicken jook over the stove, the water: rice ratio isn't so rigid- you just need to make sure that, at all times, there's enough water in the pot that the rice doesn't burn. The minimum would be about 7:1 or 7 times the amount of water versus rice- this creates a thicker rice porridge. If you're making congee in a rice cooker or instant pot, you need to be quite precise about the ratio of water: rice that you use to achieve your desired thickness. How much water to use for leftover roast chicken congee?

CHICKEN CONJI HOW TO

(Zojirushi has a whole blog post on how to wash rice before putting it in the rice cooker.) However, for congee, you do the exact opposite (you want starch to create the thick, gooey feel of congee), so wash as briefly as possible whilst still removing all the impurities. Typically when washing rice, you will repeat this 2-3 times or till the water is no longer white as you want to remove excess starch.

CHICKEN CONJI PROFESSIONAL

Professional home cooks can drain this through their fingers but if you're new to washing rice, you may want to use a sieve or risk losing your grains. Put the rice in a bowl, add enough water to cover, swirl with your hand 2-3 times then drain. Some people advocate soaking the rice but I've not found this very effective.Ī chef at Four Seasons Hotel Singapore once told me to blend the rice and use some oil when cooking congee to get the classic congee texture- does anyone do this at home? How to wash rice.Freeze the rice grains for a minimum of 6 hours (cook straight from frozen)- this helps the starch to break down faster, meaning your congee cooks more quickly and will be nice and silky.Do not overwash the rice or you'll lose all that essential starch!.

Use the right type of starchy rice grains: jasmine or japonica (see more in the Recipe Notes).How do you achieve the classic congee texture?įor your rice porridge to have the thick and creamy congee consistency: (Indonesians have their own rice porridge known as Bubur, Japanese have okayu etc but, to my mind, the texture of bubur, okayu etc are different (thinner).) It's a typically Cantoneses dish- called jook in Cantonese- and quite similar to the Korean Juk. (Some versions of rice porridge are very watery- pretty much just cooked rice in water- that is not congee!). (I once made Diana Henry's roasted chicken with pomegranate molasses and cumin - not sure those flavours would translate well to rice porridge!) What is congee?Ĭongee is a type of rice porridge but it's always thick, creamy and silky. in a rice porridge! I find this works best with more traditional Asian flavours, such as soya sauce chicken, char siu chicken, sesame chicken etc. Note: the congee will take on the flavours of whatever marinade you used in your roast chicken! Some might be quite. Boil the chicken bones with some aromatics for noodle soup stock.Scrape off the remaining chicken bits off the bones and any leftover vegetables to make this leftover roast chicken congee (jook).I have the roast chicken and vegetables for that meal.(Usually I put the veggies under the chicken so that they get the benefit of the delicious chicken juices.) Actually, it's a 3-meals-in-1-pot dish as: On busy days, I like to make roast chicken- it's an easy 1-pot meal as I just chop root vegetables and pop them into the oven at the same time as the chicken. Congee isn't oily but I still like to end with tea! Jump to Recipe Chinese people like to drink tea after meals as it washes down the oil.

Chicken conji