Serves: 4
Total Calories: 103
1. Place a chicken, ginger root and stalks in a saucepan with water. Bring to a boil then simmer, covered, 15 minutes. Add sherry and salt and simmer, covered, 45 minutes more. Remove the chicken and let cool slightly.
2. Wash rice (see HOW-TO, _Rice: To wash). Place in the same chicken pot with the chicken broth (6 cups). (Since congee boils over easily, always cook it in a deep pot.)
3. Bring to a boil. Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning.
4. Bone and slice or chop, bones and all, in 2-inch sections. Add chicken to congee and reheat. Season to taste with soy sauce, salt and pepper. Serve either in a large tureen or in individual bowls. Garnish with minced scallions minced smoked ham or chopped Chinese parsley. Serve with salty or spiced accompaniments (see *Rice Dishes).
NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Congee With Whole Chicken recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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