Tuesday, October 26, 2010

Rice Congee Wth Salted Egg & Minced Chicken

Congee is what most of us prefer when we don't feel well as a lighter version of rice - not heavy and glides in smoothly in our mouth. Nonetheless, congee is also suggested for a night meal because as said, easy to digest. Actually I don't mind having congee even for lunch but you see, I'm married to a typical Indian man who must have curries 365 days.  Thus, I make congee when he is not around and have the whole stock and barrel for 2 days continuously. To do that, rice porridge is cooked separately and topped with condiments.

For congee
1 cup rice
Enough water and salt.

For minced chicken
200g minced chicken
1 tbsp ginger juice
1/2 tbsp dark soy sauce
1/2 tsp cornflour
A pinch of salt

Other ingredients:
2 salted eggs ( boiled and chopped)
Some spring onions (chopped/sliced)
1 inch ginger (sliced into thin stripes)
Sprinkle of sesame oil

Simmer/boil rice with water and salt.
Cook to a texture you prefer.
Keep it simmering or simmer again before serving.
For minced chicken
Mix all ingredients together and fry with 1 tbsp olive oil until crunchy.

To serve:
Into a serving bowl, add congee, top with salted egg, minced chicken, spring onion, ginger stripes and drizzle sesame oil over.
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