Tuesday, October 26, 2010

Rice Congee Wth Salted Egg & Minced Chicken

Congee I guess is the food when we are not up to mark with health. Down with flu, fever or cough, or while on the road to recovery, rice congee definitely is a lighter meal for gliding smoothly through our throat and tummy. Also, for those who don't want to stuff up their hunger with a heavy duty night meal, why not to congee?. For me, I won't mind congee everyday, anytime, and even when I am bright and alert with "health is wealth". However, being married to a typical Indian man who must have curries, lets say 365 days (Prawn Devil Curry, Ikan Pari/Stingray Sambal, Fish Curry With Radish & Masala Mutton Curry), I made a big pot of congee when he is away, and congee supposedly is my food for the next two days. Stocked up in the fridge, or made there and then, that's why I prefer plain congee to tuck alongside easy-preasy condiments. For this congee, can we please move on the recipe now? Thank you people.

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
1 tbsp oil
A pinch of salt

Other ingredients:
2 salted eggs ( boiled and chopped)
Some spring onion (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 of 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.
Don't forget to trend alongside "cook with nava-k" on every other social media pleassee!! 

Kindly Bookmark and Share it:


Related Posts Plugin for WordPress, Blogger...