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Full Online Book HomeLearning KitchenSoups - Chicken - Congee
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Soups - Chicken -  Congee Post by :Poker_Star Category :Learning Kitchen Author :Unknown Date :March 2012 Read :480

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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, diced green onion, sliced ginger, diced tofu, chopped cilantro
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6 cups water 1 cup celery -- sliced 2 medium carrots -- sliced 1 medium onion -- cut in eighths 1 frying chicken (3 to 4 -lb.) -- cut up 1 tablespoon dried basil leaves 1 tablespoon finely chopped fresh garlic 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 bay leaf 1 cup dry elbow macaroni -- uncooked 1 cup zucchini -- sliced 1 can red kidney beans (15.5 oz.) -- rinsed and drained 1 teaspoon dried basil leaves 1 tablespoon chopped fresh parsley Combine first 10 ingredients in Dutch oven. Cover; cook over medium heat until chicken is fork-tender (45
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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.
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