Malaysian Rice and Chicken Congee
Malaysian Rice and Chicken Congee

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, malaysian rice and chicken congee. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Malaysian Rice and Chicken Congee Malaysian Kitchen UK Bristol Congee is a comforting dish full of nutrients, delicious and easy to make. It is basically rice that you cook with a lot of water and boiled till mushy then chicken stock and vegetables are added into the congee. Wash rice till water runs clear in rice pot. Add water, ginger, chicken, sesame oil, salt, and pepper.

Malaysian Rice and Chicken Congee is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Malaysian Rice and Chicken Congee is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook malaysian rice and chicken congee using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Malaysian Rice and Chicken Congee:
  1. Take 1 cup rice
  2. Get 5 cups water
  3. Make ready 3 cm ginger, julienned
  4. Take 2 carrots, diced
  5. Take 200 grams chicken breast
  6. Make ready 1 chicken stock cube
  7. Take Salt and pepper
  8. Prepare Condiments
  9. Make ready Chopped spring onions
  10. Take Pickled radish
  11. Make ready Crispy garlic
  12. Prepare Crispy shallots
  13. Take Salted eggs
  14. Prepare Crispy Anchovies
  15. Make ready Salty Soya Sauce
  16. Take Dash sesame oil

Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and. Stir rice into broth, and bring to a boil. If necessary, adjust with water or additional salt. Pour the rice into a heavy stock pot (a cast iron pot works great).

Steps to make Malaysian Rice and Chicken Congee:
  1. Wash the rice few times and transfer into a pot. Add in water. Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for until the rice has absorbed most of the liquid and looks soft and mushy. (I used my instant pot and cooked them on porridge setting.)
  2. While waiting for the rice to cook, bring to boil the chicken breast with 3 cups of water and one chicken stock. Once cooked, remove them and add the chicken stock into the rice pot. Continue cooking the rice. After a total cookjng time of one hour the rice will be very soft. Add in the ginger, salt and pepper. Let simmer for another ten minutes..
  3. When the chicken are cool enough shred them to strips. Now you can add the shredded chicken back into the congee or put it in your condiments bowl as in the photo…
  4. Prepare the rest of the condiments. Fry the shallots, garlic and anchovies till crispy. Boil the salted egg and chop the spring onions. Spoon the congee into individual bowls and garnish with your condiments of choice.. add in chopped bird eye chillies if desired. - Enjoy

If necessary, adjust with water or additional salt. Pour the rice into a heavy stock pot (a cast iron pot works great). Add in the water, ginger and chicken thighs. Bring the pot to a boil then immediately turn down the heat. Congee is a traditional white rice porridge that is widely consumed in China, India and Malaysia.

So that’s going to wrap this up with this exceptional food malaysian rice and chicken congee recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!