Chinese Leaf & Chicken Congee

This is perfect if you want to eat a very hot dish on a very cold day.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 10 min Cook: 40 min

Ingredients

Rice Congee:
Rice 1/2 cup
Water 4 cups
Chicken wings 200g
Leek 1
Dried shiitake mushrooms 2
Chicken stock granules 2 tsp
Milk 3 tbsp
Flavourings:
Chinese leaves 200g
Ginger 1 thumb
Garlic 1 clove
Salt a little
Seasonings:
Balsamic vinegar 1 tsp
Sesame oil 1/2 tsp
Soy sauce 1/2 tsp

Method

1
Wash the rice and drain in a colander.
2
Roughly chop the Chinese leaves and the leek. Rehydrate the mushrooms and slice.
3
Put all the rice congee ingredients into a deep pan and bring to the boil, removing any scum.
4
Add all the flavourings ingredients into Step 3 and put the lid on. Cook on low heat for 40 minutes.
5
Remove the softened leeks and discard. Season the congee with salt if required.
6
Transfer to a serving bowl and sprinkle with some finely chopped spring onions if you like. Mix all the seasoning ingredients together in a bowl and serve alongside.

Tips & Note

●Add extra water at Step 4 if it's reduced too much.

Chinese Leaf & Chicken Congee

This is perfect if you want to eat a very hot dish on a very cold day.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 10 min

Cook: 40 min

Ingredients

Rice Congee:
Rice 1/2 cup
Water 4 cups
Chicken wings 200g
Leek 1
Dried shiitake mushrooms 2
Chicken stock granules 2 tsp
Milk 3 tbsp
Flavourings:
Chinese leaves 200g
Ginger 1 thumb
Garlic 1 clove
Salt a little
Seasonings:
Balsamic vinegar 1 tsp
Sesame oil 1/2 tsp
Soy sauce 1/2 tsp

Chinese Leaf & Chicken Congee

Recipe ID :280 Posted on 14 APR 2015

Serves 2

Prep 10min
Cook 40min
views 1,134
printed 120

saved 0

This is perfect if you want to eat a very hot dish on a very cold day.

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Ingredients

Print Ingredients Email Ingredients
1/2 cup
4 cups
200g
1
2
2 tsp
3 tbsp
200g
1 thumb
1 clove
a little
1 tsp
1/2 tsp
1/2 tsp

Method

Prep
10min
Cook
40min
1
Wash the rice and drain in a colander.
2
Roughly chop the Chinese leaves and the leek. Rehydrate the mushrooms and slice.
3
Put all the rice congee ingredients into a deep pan and bring to the boil, removing any scum.
4
Add all the flavourings ingredients into Step 3 and put the lid on. Cook on low heat for 40 minutes.
5
Remove the softened leeks and discard. Season the congee with salt if required.
6
Transfer to a serving bowl and sprinkle with some finely chopped spring onions if you like. Mix all the seasoning ingredients together in a bowl and serve alongside.
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Yukiko
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