Poultry Recipes - Chicken Congee

Ingredients

• 1 x 3lb (1 x 1.5kg) chicken

• 7 1/2 cups (1.75L) water

• 1 onion, quartered

• 12 peppercorns

• 2 baby leaves

• 2/3 cup (125g) long-grain rice, soaked in cold water for 30 minutes and drained

GARNISH

• 1/2 small Chinese cabbage, shredded

• 2 spring onions, chopped

• 1/2 cup (125ml) soy sauce

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Method:

1. Put the chicken into a large saucepan and pour over the water. Add the onion and flavorings and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 to 1 1/2 hours, or until the chicken is cooked through. Transfer the chicken to a chopping board, strain the cooking liquid and reserve it.

2. Put the rice into a saucepan and pour over the stock. Bring to the boil, cover and simmer the mixture for 1 hour.

3. Meanwhile, when the chicken is cool enough to handle, skin and chop the meat into bite-sized pieces. Divide the meat into light or dark and put half of both into the saucepan with the rice. Simmer for a further 15 minutes.

4. Meanwhile, arrange the remaining chicken pieces in separate bowls, for light and dark meat, and arrange the garnishes in appropriate serving bowls.

5. Remove the pan from the hat and pour the mixture into a warmed tureen. Serve at once, wit the meat and garnishes.