This is a nice, comforting recipe for anyone who is down in bed with the flu. Or, for that matter, anyone who is NOT in bed with the flu. A little bit of an Asian influence here, so you might want to stick a couple of chop sticks in your hair just to get in the mood!
Ingredients:
1 Cup uncooked long grain white rice (part glutinous short-grained rice can be added also.) Rinse two or three times and drain.
1 large can College Inn chicken broth, or an equivalent amount of home-made chicken broth.
small amount of salt
three or four chicken breasts, poached, cooled and shredded.
The drizzle sauce:
a combination of soy sauce, finely grated ginger, sherry, sesame oil and lots of chopped green onions. (No measurements needed here—use your own imagination!)
Technique:
Combine the drizzle sauce and set aside.
In a large pot, bring the chicken broth to a boil, add the rice, stir, reduce heat, cover and simmer until the rice is tender. If needed, add more broth to a thick soup consistency.
When ready, either add the shredded chicken to the congee (which is what I like to do) and heat, then ladle the congee into a warmed bowl, sprinkling the chicken over the top if you prefer it that way, and drizzle the sauce over all.
AAHHH SOOOOO GOOOOD!
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