Chicken Congee, or Jīzhōu (鷄粥) in Cantonese, is a comforting and nourishing rice porridge that holds a special place in Chinese cuisine. Its creamy texture and delicate flavor make it a beloved breakfast, lunch, or even a light supper. This seemingly simple dish boasts a depth of flavor achieved through a slow simmering process, allowing the rice to break down completely into a velvety smooth consistency. The addition of tender chicken elevates the congee, providing a savory counterpoint to the subtle sweetness of the rice. Chef Daddy Lau's recipe, passed down through generations, guarantees an authentic Cantonese experience.
This classic recipe, far from being complicated, unlocks the secrets to creating perfectly smooth and flavorful chicken congee. From selecting the right rice to mastering the gentle simmering technique, every step is crucial to achieving that signature velvety texture and rich, savory broth. Ready to embark on this culinary journey and learn Chef Daddy Lau's time-tested method? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Whisk
- Chopping board
- Knife
Ingredients
- Water: 8 cups
- Ginger: ½ ounce
- Cilantro: a few strands
- Green onions: a few strands
- Chicken
- Oyster sauce: 1 tablespoon
- Cornstarch: 2 teaspoons
- Chicken bouillon: 2 teaspoons
- Vegetable oil: 2 tablespoons
- Salt: 1 teaspoon
- Rice
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Boil eight cups of water.
- Peel and chop half an ounce of ginger into thin slices, then into thin strips.
- Chop cilantro and green onions into small pieces.
- Add oyster sauce, cornstarch, chicken bouillon, and water. Mix and massage for 30 seconds.
- Add vegetable oil to the marinated chicken and mix.
Step 2. Cook the Rice
- Pour the water into the pot, bring to a boil over high heat, then reduce to medium heat and simmer for 25 minutes.
- Whisk the rice to break it up and stir constantly for 2-3 minutes until soft.
Step 3. Add Chicken & Season
- Gradually add the marinated chicken to the simmering rice over 30 seconds.
- Add salt, chicken bouillon, and minced ginger. Stir for 20-30 seconds.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Feel free to skip cilantro if you don't like it.
Nutrition
- Calories: 400-500
- Fat: 15-25g
- Carbs: 50-60g
- Protein: 25-35g
FAQs
1. Can I use leftover cooked chicken in this recipe?
Yes! Shredded leftover cooked chicken works perfectly. Just add it during the last 15 minutes of cooking to warm through.
2. What type of rice is best for making congee?
Short-grain rice, like glutinous rice or even regular short-grain white rice, works best. The starchiness helps create the creamy texture.
Enjoy your bowl of Chef Daddy Lau's Chicken Congee – a testament to the simple elegance of Cantonese cooking. This recipe, passed down through generations, is sure to become a family favorite. Now go forth and savor the comforting warmth and deliciousness of this classic dish!