Congee with chicken, scallion relish, and crispy shallots

Congee is Chinese comfort food at its best. At its simplest it is, like fried rice, something to do with your leftovers – cooked rice, some shreds of meat and vegetables, cook in broth until the rice is soft and soupy. But it can be made as a more formal recipe, as this one, and is worthy of serving to guests.

The chicken:

2 large chicken thighs with bone and skin (about 1 lb)
1 tsp black pepper
1 TB oil
2 c low salt chicken stock
5 scallions, white and green parts, in 1 inch lengths
2 inch piece ginger cut into coins (no need to peel)
4 garlic cloves, halved (no need to peel)
1/4 c Chinese rice cooking wine or dry sherry
1/3 c soy sauce
2 whole star anise
2 tsp Chinese hot pepper paste (optional)

Heat the oil in a soup pot and brown the chicken well on all sides. Remove excess oil from the pan. Turn chicken skin-side up, add all remaining ingredients, then simmer gently for 60-90 minutes until the meat is very tender. Remove chicken from the pan and take the meat off the bones, discarding bones and skin. Set aside. Strain cooking liquid thru a fine-meshed strainer. Set the broth aside and discard the solids. Shred the meat and set aside.

The Relish

5 scallions, white and green parts, thinly sliced
1 fresh hot red pepper such as a Thai bird chili or a ripe jalapeño, seeded and thinly sliced
1/4 c soy sauce
1/4 c unseasoned rice vinegar

Mix all ingredients and set aside

Crispy shallots

Thinly sliced shallots, about a cup
2 c vegetable oil

Place oil and shallots in a saucepan over medium heat. Bring to a gentle bubbling and stir occasionally until golden brown. Strain and spread on a paper towel, salting lightly.

Note: Strain the shallot-cooking oil thru a paper coffee filter and save it. It can be used for frying again or as a tasty change to your salad dressing.

Final prep

1 c raw short-grained rice
Chicken cooking liquid
4 c water
2 c low salt chicken broth
Shredded chicken

Put all except the chicken in a heavy bottomed soup pot and bring to a simmer. Cook gently for 1 to 1-1/2 hour, stirring frequently, until the rice is very soft and soupy. Add some more water if needed. Remove from heat, stir in the chicken, and serve in bowls, passing the relish and shallots separately.

Explore posts in the same categories: Ethnic, Poultry, Soups

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