Chicken congee from Singapore

Chicken congee from Singapore

Chicken congee from Singapore

This is a delicious, light and healthy rice porridge, so it is suitable for pregnant women, older and ill people and children . It can be served for breakfast or an evening meal. Instead of chicken they also use various seafood. This recipe is by Five Star Chicken restaurant in Singapore.

Preparation

1Rinse rice and put into a large pot with lots of water, bring to boil.

2Add garlic, ginger, sugar, pepper and salt and cook for about 45 min at medium heat until rice starts to fall apart and becomes thick and creamy. During cooking you can add extra water if necessary. Make sure it does not stick to the bottom of the pot, stir occasionally. When the rice is half cooked , start stirring more often, this way it will fall apart much quicker. If you like salt, you can add more salt than stated in the recipe. When done, congee should be thick, if it’s too thick then you can add some milk.

3 Cut the meat into small pieces

4In a frying pan heat some oil, add  meat and fry for 1-2 minutes at very high heat. Add soy and oyster sauce, rice vinegar  and seeds and fry for 5 min. In the last minute add chopped spring onion.  If all the liquid evaporated add 2-3 tbs water.

5Serve in small bowls, add 2/3 of rice and 1/3 of chicken, sprinkle with chopped chives

Ingredients:

For Congee

  • 1 cup [200ml] Arborio rice
  • 3 garlic
  • 1 piece of ginger [2-3cm]
  • 1-2 tsp salt
  • 2 tsp sugar
  • 1 tsp white pepper

For chicken

  • 4 thighs
  • 1 tbs soy sauce
  • 1 tbs oyster sauce
  • 1 tbs rice vinegar
  • 1 tsp sesame seeds
  • 2 tbs chives
  • 2 tbs spring onion
  • sesame oil