Congee

• porties: 4 servings

Ingrediënten

1 rice cup white rice (a "rice cup" is about 3/4 of a standard US cup. Jasmine rice is preferred but any white rice will work!)

8 cup water

0.50 oz ginger

Protein marinade

12 oz chicken / fish (use any amount you want)

2 tsp cornstarch

1 tbsp oyster sauce

Additional ingredients

1 tsp salt / fish sauce

1 tsp chicken bouillon

Green onion / cilantro

Instructies

1. Wash rice well. Washing the grains not only removes dirt, but also excess starch that can lead to gummy, sticky congee.

2. Boil 8 cups water. Meanwhile, chop veggies/toppings.

3. Prep chicken / protein.

3. Add rice to boiling water. It's important not to add the rice before the pot starts boiling. Once the pot (water only) is boiling, add the rice and stir it around a bit. Another important tip: Don't stir the rice once the pot is boiling yet again, otherwise it will be more likely to stick to the bottom of the pot. We'll cover the pot (water and rice) and wait until it's boiling again.

4. Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.

5. Once we've hit 25 minutes, we can either proceed with this step or cook it for longer. Anyway, if you're happy with where your rice is at, start whisking the pot rapidly and constantly for 2 to 3 minutes. This helps speed up our cooking time, and helps break down the rice into smaller, fluffier pieces.If you don't have a whisk, you'll need to cook for another 10 to 20 minutes.

6. Add chicken / protein and cook for another 2-3 min.

Notities

https://www.madewithlau.com/recipes/chicken-congee