Thursday, November 23, 2006

Chicken and mushroom congee


Congee is rice porridge, it doesn't sound great, looks even worse than it sounds but tastes delicious. It is proper comfort food and just what you need on a cold dark night. I called in at Wing Tai this evening and picked up a bag of glutinous rice, a can of straw mushrooms and some choi sum.

This is how to make it:

Tip a mug of rice into a pan with six mugs of water and some salt. Add a piece of chicken, preferably on the bone and some chopped fresh ginger and a little garlic. Bring to a simmer then cook very gently for an hour to make a soft, thick mixture. Lift out the chicken, shred off the meat and add it back to the pan. In a small dish, stir together a blend of soy sauce, chilli oil (use a good one with shrimp paste in it), a few sesame seeds and a splash of vinegar. Drain and halve the straw mushrooms and add to the congee, warm through for a minute then stir in a handful of thinly sliced spring onions. Ladle into bowls and drizzle over the soy mixture. Serve steamed choi sum on the side.