Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSoups - Chicken - Chinese Chicken And Rice Porridge (congee)
Famous Authors (View All Authors)
Soups - Chicken -  Chinese Chicken And Rice Porridge (congee) Post by :dburdon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1323

Click below to download : Soups - Chicken - Chinese Chicken And Rice Porridge (congee) (Format : PDF)

Soups - Chicken - Chinese Chicken And Rice Porridge (congee)

3 1/2 to 4-lb chicken, cut into serving pieces, including back and giblets (exclude liver)
10 cups water
3 tablespoons Chinese rice wine or medium-dry sherry 3 (1/4-inch-thick) slices fresh ginger
3 scallions, halved crosswise and smashed with flat side of a heavy knife 1/2 teaspoon salt
1 cup long-grain rice
Accomplishment: fine julliene of fresh ginger, thinly sliced scallions, and Asian sesame oil


Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Transfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as necessary, 2 hours and 40 minutes.

Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.

Pour stock through a large sieve into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.)

Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)

Season congee with salt. Serve topped with chicken and accompaniments.

Cooks' note: Stock can be made 1 day ahead. Cool. uncovered, before chilling, covered. Discard solidified fat.

Serves 4

Gourmet, February 2000
If you like this book please share to your friends :
NEXT BOOKS

Soups - Chicken -  Congee Soups - Chicken - Congee

Soups - Chicken -  Congee
Turkey or chicken bones 1/2 cup uncooked long grain white rice, rinsed 6 cups water Cook the bones, rice and water in a slow cooker on low for 4-6 hours, or brought to a boil and simmered on the stove in a covered pot for an hour and a half, stir occasionally to prevent sticking on the bottom. The consistency should be that of a thin porridge. Shortly before serving, you can stir in cooked chicken or turkey, chopped dried Chinese mushrooms (soak in water to rehydrate), preserved egg, Chinese preserved daikon or bamboo, and/or garnish bowls of congee with sprouts,
PREVIOUS BOOKS

Soups - Chili's Grill And Bar Chicken Enchilada Soup Soups - Chili's Grill And Bar Chicken Enchilada Soup

Soups - Chili's Grill And Bar Chicken Enchilada Soup
1/2 cup vegetable oil 1/4 cup chicken base 3 cups diced yellow onions 2 tsp. ground cumin 2 tsp. chili powder 2 tsp. granulated garlic 1/2 tsp. cayenne pepper 2 cups masa harina 4 quarts water (divided) 2 cups crushed tomatoes 1/2 pound process American cheese, cut in small cubes 3 pounds cooked, cubed chicken In large pot, put oil, chicken base, onion and spices. Sauté until onions are soft and clear, 5 minutes. In anothercontainer, combine masa harina with 1 quart water. Stir until all lumps dissolve. Add to sautéed onions; bring to boil. Once
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT