Chicken Rice Soup (Congee)
This is a great meal to make when you want something easy to digest or if you or your loved ones are feeling under the weather (perfect for these cooler months). This recipe is from the book Secrets of the Red Lantern.
If you would prefer a more traditional congee than don’t fry the rice first, but simmer the rice for longer (up to 2 hours) until it is a porridge consistency. Either way this is a delicious soothing recipe.
This can be enjoyed for any meal. It is traditionally eaten as a breakfast.
~ Serves 8 ~
Ingredients
- 1/2 small brown onion, sliced
- 1 tbsp fish sauce
- 2 tsp sugar
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 (4 pound) chicken, whole, or 1 carcass and 2 chicken breasts, or just breasts if carcass unavailable
- 1/2 cup long grain rice
- 1 tbsp sliced spring onions
- 1 tbsp sliced coriander
Method
In a large saucepan place 10 cups water, the onion, fish sauce, sugar, salt and pepper. Bring to the boil then add the chicken and return to a fast simmer for 5 minutes, skimming the impurities off the surface. Cover the saucepan with a lid, turn off the heat and allow to sit for 45 minutes. Remove the chicken and cool by plunging into ice water for 10 seconds, reserving the stock. Drain the chicken in a colander, then shred the meat into bite sized pieces and set aside.
In a clean saucepan, fry the rice over low heat until fragrant but not brown. Add the prepared chicken stock and bring to the boil. Decrease the heat to a simmer and cook, stirring regularly for 25-30 minutes. Fold the shredded chicken into the soup and then pour into a serving bowl. Garnish with the spring onions and coriander. Enjoy!!
Optional
- Add a coouple drops of sesame oil for a slightly different flavour.
- Add sliced ginger or chilli to the stock for some extra warmth.
