Rice: Chicken and peanut congee with conpoy
Marky and I were having congee cravings the other day so I invited him over my house yesterday for a congee dinner. It was not just any normal congee because of the additional conpoy. (Yum yum) Conpoy is great with congee as it add a tinge of sweetness to the congee.
As Marky is a self-proclaimed carnivore, I had to add in generous servings of meat to satisfy him. Chicken thigh meat was choosen as that's my favourite part of the chicken too =)
As my mum was at home, she can't resist not helping me with the preparations and cooking (Typical mum - Can't leave her usual tasks to others. Must get her hands on everything.) And so, both of us prepared dinner together. (With lots of nagging here and there.) However, it was good that she helped out as there was quite a bit of preparatory work to be done.
Adding some oil and salt into your rice when cooking will ensure that your congee will have a good consistency.
The end results ----> Thick, sweet and tasty congee which blends well with the ingredients. Great for days when you feel like having something light. CCC
Chicken and peanut congee (Serves 5-6)
Ingredients:
1 1/2 cups of rice
Chicken stock (Instructions below)
2 chicken thighs, shredded
1 can of braised peanuts
A small handful of dried bee hoon, deep fried
1 stalk of spring onion, chopped
Dough fritters (you tiao)
Egg (1 per person)
Method:
1) Season the chicken thighs and bones with salt and leave them for around 1/2 hr before washing off the salt.
2) Cook the chicken stock by boiling chicken bones, chicken thighs, conpoy, 1 carrot and 1/2 a chicken stock cube together.
3) Boil for at least 1 1/2 hrs.
4) Take the chicken thighs out and season with sesame oil (Sprinkle light soy sauce if the meat is still bland.)
5) Place washed rice in a pot and pour chicken stock to cover the rice. Add in the conpoy and some carrots to increase the sweetness of the congee.
6) Cook the rice over small fire and stir occasionally to prevent the rice from sticking.
7) When the congee reached the last stage of cooking (3rd picture), stir continuously to make the rice grains break up further to give a thick consistency.
8) Ensure that the congee is boiling before pouring into a bowl and crack an egg directly into the congee.
9) Add the ingredients and garnishing.
From far left (clockwise): Dough fritter, deep fried bee hoon, shredded chicken thigh meat, braised peanuts, spring onions, egg
2 comments:
this looks delicious! thank you for sharing the recipe! could i ask, the chicken bones in step 2, are they obtained from separating the bones from the chicken thigh meat? or do i have to buy chicken bones separately?
Thanks for your interest in my food! The chicken bones are from the chicken thigh meat. I like to make full use of all the ingredients =) Just get some chicken thighs and debone some of them.
Post a Comment