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Chicken porridge
Chicken is the next most popular ingredient for congee. Chicken congee comes in a near second after chicken soup as the most popular food for dietary therapy.
The recipes listed are great for anyone recovering. They are also gentle and can be treated as general tonics.
Chicken porridge with solomon's seal
This chicken porridge recipe uses some solomon's seal, a chinese herb. Solomon's seal and chicken goes well together.
Substitute the water with soup stock to enhance the flavour of the porridge.
Ingredients
1 cup of rice
12 cups of soup stock
225g chicken thigh
40g solomon's seal (yu zhu)
cornstarch
Directions
- Soak the solomon's seal with cold water. Drain and cut into shorter strips
- Cut the chicken into slices, mix in the cornstarch. Blanch quickly in hot water
- Boil the water, add the rice. Bring back to a boil
- Lower heat, add the solomon's seal and simmer for 50 minutes
- Add the chicken pieces and cook for another 10 minutes
Chicken porridge with corn
Ingredients
1 cup of rice porridge
150g chicken breast, shredded
1/2 can cream of corn
1 cup of chicken stock
Salt to taste
Directions
- Bring the soup stock, rice porridge, cream of corn and chicken breast to a boil in a soup pot
- Cook for about 10 minutes
- Add salt to taste
- Serve
Chicken porridge with mushroom
Ingredients
75g chinese mushrooms
300g chicken thigh
8 cups of plain rice porridge
Seasonings
pinch of salt
Directions
- Wash the chinese mushrooms
- Remove the chicken bones and cut the chicken into pieces
- Marinate chicken with salt and cornstarch
- Cook 8 cups of rice porridge
- Add the mushroom and chicken
- Cook for another 15 minutes
- Add salt to taste
Chicken congee with solomon's seal
Congee is very good for those who tend to have stomach trouble. Combining solomon's seal and rice porridge helps the body to better absorb the nutrients.
Ingredients
1 cup of rice
12 cups of water
225g chicken thigh
40g solomon's seal (yu zhu)
cornstarch
Directions
- Soak the solomon's seal with cold water. Drain and cut into shorter strips
- Cut the chicken into slices, mix in the cornstarch. Blanch quickly in hot water
- Boil the water, add the rice. Bring back to a boil
- Lower heat, add the solomon's seal and simmer for 50 minutes
- Add the chicken pieces and cook for another 10 minutes
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