Chicken Congee
Ingredients
6 chicken thighs
1.5L chicken stock
2 tablespoons peanut oil
2 cups rice
1 teaspoons chilli
3 shallots
1 teaspoon crushed garlic
1 teaspoon sugar
1 tablespoon rice vinegar
3 tablespoons water
3 tablespoons soy sauce
squeeze of lime juice
Method
Cut chicken into bite sized pieces.
Slice shallots.
Boil chicken in stock until cooked.
Drain reserving stock.
Combine garlic, 1 teaspoon of the chilli, sugar, rice vinegar, water, soy sauce and lime juice.
Make sure that the sugar is dissolved.
Heat oil in large saucepan.
Stir in rice until coated well in oil.
Add stock so that it comes a good 5 cm above the rice.
Cover and cook on low for around 30 minutes.
The rice should be mushy and soupy.
Ladle soupy rice into bowls and top with chicken and shallots.
Pour sauce over the top.
(NOTE: Leave the sauce out for kids as it’s a tad spicy)
