Hi guys!!
It’s been FOREVER since I’ve blogged. Just a lot going on and I haven’t been feeling too inspired lately. But this week I had the (not so) great opportunity to get sick which prompted me to try to make Chinese jook/porridge/congee with ingredients I already had at home. I never feel like going out or going grocery shopping when I’m sick!
Here is the recipe I used: http://chinese.food.com/recipe/easy-rice-congee-76014.
Ingredients vs. What I Actually Used:
- 1/2 cup rice (not quick-cooking) – I used 3/4 cup rice
- 3 – 4 cups water (may use chicken/veg broth) – I used 2.5 cups water and 1 cup chicken broth
- 2 pieces boneless skinless chicken breasts, cut to thin slices – Just used a pack of Foster Farm (contains 2) chicken breasts from Costco, sliced thin but not down to shredded chicken size)
- 1 tablespoon garlic, minced – I used about a tsp of crushed garlic from Trader Joe’s
- 1 tablespoon ginger, minced – Didn’t use
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 dash black pepper (according to your taste) – Didn’t use
- 6 pieces shiitake mushrooms, julienned – Didn’t use
What I Did:
- Put everything (except the rice) in a large pot first and boil on medium heat. Once all chicken pieces didn’t look raw anymore, put in the rice.
- After it starts boiling again, turn it down and simmer on low heat until all the water is absorbed. This took me about 45-60mins.
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| The finished product |
Quick Notes:
- This made about 4-5 meals worth? I’ve eaten it for 3 meals so far. I’m usually not as hungry when I’m sick so my portions are smaller so I’d say 4 normal-sized portions.
- I thought it was really flavorful! Probably because of the cup of chicken broth and the chicken boiled in it.
- I have to be honest; I tasted a lot of the soy sauce flavor so I would put a little less next time.
- I also would cut the chicken to shredded chicken size because that’s just how I’m used to eating it in restaurants and home. The bigger chicken chunks weren’t as appetizing personally.
- It took me about 2hrs because the first 30mins I was defrosting and cutting up my chicken. I forgot to let it defrost on it’s own so remember to take your chicken out a few hours prior to thaw on its own. I’m sure it would take less than 2hrs with the chicken all ready to be cut up and boiled.
Hope you enjoyed this quick and easy recipe!! It really made me feel like I was home again and I love eating jook when I’m sick. Plus, I only used the pot, a cutting board, knife, and measuring tools. Not too many dishes required! Who doesn’t love that? Maybe you can cook this up next time you get sick 🙂
Love,
AMANDAMLIM 