 Purred: Fri Aug 27, '10 9:56am PST |
 | |  | | Congee a.k.a. jook also know as porridge.
An Asian style base fare from the ancient times base upon rice & meat (chicken, pork, beef etc.).
I do thinkz that most here know about the standard fare of chicken & rice in broth... a congee / jook is just like that.
Ma's recipe:
1) Pan fry som chicken fat till golden brown & fat retained in pan.
2) Use z chicken oil fat to brown cut up pieces o' chicken (white or dark, gizzards etc.).
(Volume dependz on how much you wanna make, butta ration is like 1 lb Meat : 2 cuppa rice  cuppa broth / water.)
3) Pre-soak your rice
4) Put all ingredients from pan to pot, add water / broth and boil contents.
5) Add soaked rice to pot, salt to flavor, boil again. Then cook on Med. to Low heat for 30 mins
and its done!
Ma share this wit me sometimes and also with versions of Pork ribs as well.
Me family will have this dish wit soy, shredded seaweed, fermented bean curd, century eggs, Taiwanese pickled assortments, Furikake, Tofu, Bonito shreds / flakes, even sometimes stir-fried veggies etc.
(Of course I canna eat many of those above extras except like the seaweed or z bonito shreds/flakes)
But if my Ma lub me much..
She'll also add me some egg yolk juz furr me.
Thanks in advance furr sharing wit me on z foodz! |  |  | |  |
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My favorite comfort food when I was sick.
