I admit it. I am obsessed with congee. Whenever I am at Hon's, I order it for lunch ~ there is something so comforting about the warm rice "porridge" loaded with fresh ginger and green onion. At the Hon's in Chinatown, they add tangerine peel as well. And I always get it with chicken added ~ I should really try branching out...
Anyway, I always suspected I was capable of making my own version of congee, but never sure where to start. I have been battling a cold and Nov 4th found me at home with a box of kleenex, the US election coverage and a vat of chicken congee ~ homemade.
I started the day before by removing the breast and thighs from my chicken and throwing the rest in a pot with dried mushroom, onion, garlic and ginger and water. I made a stock which I then used as the base for my congee; 8 cups of liquid to 1 cup of shortgrain rice. I also threw in julienned fresh ginger, dried chinese mushrooms and some dried orange rind.
After simmering for about an hour (it may have been more) my desired texture was reached. I added strips of raw chicken and simmered till they were cooked through.
The first bowl was pretty good that night but the best was saving for the next day and reheating it. The flavours had mellowed and developed and I ate nothing but congee that day. Well until the results poured in and I broke down and had a celebratory glass of wine.