Saturday, October 31, 2015

Chicken Rice Congee


Chicken Bones from baked chicken, and the gelatine from the baking tray if any.
1 small or half carrot
1 inch ginger sliced
3/4 onion
few sprigs of cilantro
few sprigs of green onion
fried onion
1/2 cup Rice


Soy sauce
Roasted Peanuts


I use the leftover bones from earlier meals baked chicken. You may use entire chicken to make stock and keep the shredded meat to add to congee later.

So with the leftover bones ...
Boil the leftover bones and carcas of a baked chicken with a quarter onion, 1 small carrot, 1 inch sliced ginger, a few sprigs of cilantro and a little spring onion in water and then let it simmer for an hour or 2.

scoop and strain with fine mesh strainer the chicken stock from above in another vessel, add half a cup rice and cook it for may be up to an hour, pressure cook can speed it up if needed, or use the earlier cooked leftover rice.

when the rice breaks down from cooking add salt to taste.

Add crushed fried onions, chopped cilantro, chopped green onions mix and Enjoy :).

Follow this recipe

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