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Congee or ”xi fan” (Chinese word for congee) is originated and one of the traditional Chinese foods.
The Book of Zhou says "Emperor Huangdi was first to cook congee with millet", which may be the earliest record of congee.
Source: Wiki
It’s a popular rice porridge recipe in the Asian countries. In my home country, Philippines we called it ”Arroz Caldo”. Some people use “glutinous rice” or “sticky rice” (malagkit rice in filipino) to cook it but jamin or basmati will do.
There are different varieties of congee. From spicy pork congee, beef, chicken, to mixed and vegetarian congee. One of my favorite is the spicy chicken congee specially during the cold weather. I’ learned to cook this recipe from my mother and I made it several times.
Yesterday, I cooked it with a twist by adding a half teaspoon of the aromatic saffron thread and here is the step by step process.
Serving: 2 persons
Preparation Time : 20 minutes
Cooking time : 35 minutes
Total time: 50 mins
Difficulty: Easy
Ingredients:
- water 750 ml
- 2 drumstick chicken
- 1 cup glutinous rice
- 1 Knorr chicken cube
- 2 hard boiled eggs
- ½ cup chopped scallions
- 3 thumbs ginger, minced
- 4 cloves garlic, chopped & divide
- 5 tablespoons cooking oil
- ¼ teaspoon ground black pepper
- 2 to 3 tablespoons soy sauce (patis)
Procedure:
- Heat the oil in a stock cooking pot and sauté ginger and garlic for 2 minutes. (Ginger first so that the garlic will not burn)
Add the chicken. Saute for 5 minutes until slightly brown. ( I divide the chicken into 2 parts. For stock and topping presentation).
Followed the rice. Mix all together for 1 minute.
Pour the water into the pot. Add the chicken cube and saffron thread. Stir and let boil.
Cover and cook in medium heat for 5 minutes until the rice absorbs the water and the texture becomes soft. Stir once in a while to make sure that the rice do not stick. Add more water if necessary and salt to taste.
Roast the remaining half of the chopped garlic.
Once the congee is ready, Transfer to a serving bowl. Top with boiled eggs, scallions, and roasted garlic, lime or lemon and serve hot!
I always love that spicy, garlic and lemony aroma!
All contents are mine unless stated otherwise .
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