Serves: 4
Total Calories: 102
1. Place bones and skin of uncooked chicken in a saucepan with water (the bird itself is used for other recipes). Bring to a boil then simmer, covered, 1 hour.
2. Wash rice (see HOW-TO, _Rice: To wash). Place in the chicken pot with the chicken broth and leaving the bones and skin to continue cooking (remove these just before serving). (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. Season to taste with salt and pepper. Remove chicken skin and bones. Serve either in a large tureen or in individual bowls, 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.
VARIATION:
* During the last hour of cooking, you may add 1/2 pound Chinese white turnips, peeled and diced.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Congee With Chicken Bones recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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