Free Range Chicken Congee
No Chicken, No Joy
The Cantonese have a saying: "Without chicken, there is no happiness, and no banquet". There is always plenty of discussion on the most suitable breeds, meat, and sources for chicken. The best chicken for free range chicken congee is raised by farmers in front of their houses and given plenty of space to roam instead of being cooped up with other chickens. What's more, its meat is slowly cooked by the congee, adding to the flavor.
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Ingredients
- 10 ounces (300 grams) free-range chicken
- 1 cup (150 grams) rice
- carrot to taste
- lettuce to taste
Seasonings (all to taste)
- ginger
- scallion
- salt
- cooking wine
- sesame oil
- cooking oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- After washing the chicken, cut it into small pieces and blanch in boiling water. Peel the ginger and cut into slices. Wash the carrot and cut into strips. Wash the lettuce and cut into strips. Slice the scallions. Wash the rice, add salt and cooking oil, and leave for 10 minutes.
- Remove the chicken from the water, then add slice ginger, cooking wine, and sesame oil. Mix together and leave to marinate for 20 minutes.
- Add water to the pot and bring to the boil, then add the rice, bringing to the boil again.
- After adding the marinated chicken and bringing to the boil, reduce the heat and allow to simmer for 1 hour.
- Scatter over sliced carrot, lettuce, and scallions, and add salt to taste.
- Tip: Both the marinated chicken and rice have been pickled, so once the congee has been cooked, taste it first before adding salt.