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.
|The finished product|
- 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.