Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken porridge. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Dakjuk (닭죽, chicken porridge) is a family favorite! This chicken-flavored creamy porridge is one of the best when it comes to comfort food, especially on cold winter days! This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare.
Chicken Porridge is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken Porridge is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have chicken porridge using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Porridge:
- Prepare 150 gr uncooked rice
- Make ready 700-800 ml chicken broth/water
- Take 2 bay leaves
- Prepare to taste Chicken bouillon powder
- Get to taste Salt
- Take to taste White pepper powder
- Make ready 300 gr ground chicken breast
- Prepare 2 garlic cloves, minced
- Take 1/2 inch ginger, minced
- Make ready 1/2 tbs oyster sauce
- Prepare 1/2 tsp sugar
- Take to taste salt
- Take to taste Ground white pepper
- Get 1/2 tsp sesame oil
- Get 2 tbs cooking oil
Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. When eaten as plain rice congee. Chicken porridge or chicken congee comes in a near second after chicken soup as the most This chicken porridge recipe uses some solomon's seal, a chinese herb which is also known as.
Instructions to make Chicken Porridge:
- Rinse the rice and drain. Do this 2 - 3 times.
- Put the rice in a slow cooker along with chicken broth, bay leaves, chicken bouillon, salt and pepper. Stir until mixed well.
- Set the slow cooker on low then cook until the rice absorbs all the liquid. (I started cooking at 9 pm, then the next day at 9 am, I opened the lid and stir the porridge, tasted it to make sure it needs more salt or not. Then I put the lid back on and continue to cook it until 10 am)
- Heat the oil, saute the garlic and ginger until fragrant.
- Add in the ground chicken. Saute until the chicken turn white.
- Add in the oyster sauce, salt, sugar and pepper. Stir it until mixed well. Taste it. Add more seasoning if needed. Cook until no more liquid left.
- Turn the heat off. Let the chicken cool down then pour all into a food processor. Pulse a couple times to get fine texture.
- Put the chicken back in the pan. Add in the sesame oil. Stir it for a little bit on a medium heat until mixed well. Turn the heat off.
- How to serve : put the porridge in a bowl. Add the chicken and you can add other things such as youtiao (chinese doughnut/fried bread stick), roasted peanut, fried french onion/fried shallot etc and sprinkle with sliced green onion/chives. If you like it spicy like me, you can add hot sauce/chilli/sambal as much as you want.
Traditional Cantonese rice porridge (congee) recipe make easy. This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in. Congee or rice porridge is a common 'sick people' or baby food. It's tasty and easy to digest. When I was young, my go-to sick food was chicken porridge or KFC mashed potatoes.
So that’s going to wrap this up for this exceptional food chicken porridge recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
