Chicken and Vegetables Congee (Chok)

5.0(17)

This is totally and utterly comfort food for Asians. Posted this recipe for Skipper/Sy. It is a total self-creation that has become a staple in my family. We actually have craving for this. A total balanced meal, all in one. You can substitute the chicken with beef or pork. Still good. :) It can be served to toddlers cos it is very soft. Asian toddlers eat congee quite a bit.

by KitchenManiac·published 2003-02-23

Open original recipe

Stew

Servings

6 serving(s)

Total time

2h 20m

prep 20 min

Calories / serving

475 kcal

Ingredients (19)

serves

1 1/2 cups of washed rice
8 cups of room temperature waterwater
6 large chicken thighs (can use any part of the chicken)chicken
1/2 cup dried scallopsdried-scallops
5 garlic cloves, skinned and crushedgarlic
1 slice fresh ginger, thick, crushed (2cm) (optional)ginger
3 tablespoons oyster sauceoyster-sauce
2 tablespoons Chinese wine or 2 tablespoons sherry wine
1 tablespoon soya sauce
1 tablespoon white pepper or 1 tablespoon black pepperpepper
1 1/2 teaspoons sugarsugar
1 tablespoon low-sodium worcestershire sauceworcestershire
1 tablespoon sesame oilsesame-oil
1 carrot (sliced about 1 cm in thickness)carrot
1 head broccoli (chopped up to bite size)broccoli
2 eggsegg
chopped green onionscallion
chopped cilantrocilantro
1 dash white pepperwhite-pepper

Instructions (19 steps)

01Cut the chicken thighs up into two inch lengths.
02Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
03Leave the chicken to marinate in the fridge for about 30 min or longer.
04(the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
05Let this boil on a low heat for about 1 hour.
06(this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
07NOTE: The congee is boiled at low heat, so that the congee will be smooth.
08NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
09Pour in the carrots, and allow the congee to continue simmering.
10Take the chicken out of the fridge, and pour it into the congee.
11(a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
12Allow this to cook for about 15 minutes.
13Add the broccoli into the pot.
14Allow the congee to cook until you are happy with the thickness of the congee.
15Bring the congee to a boil, while continuously stirring it.
16Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
17Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
18Ladle into bowls, and garnish.
19Enjoy a bowl of smooth yummy congee.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.