Chicken And Vegetables Congee (chok)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 1/2 cups of washed rice
• 8 cups of room temperature water
• 6 large chicken thighs (can use any part of the chicken)
• 1/2 cup dried scallops
• 5 garlic cloves, skinned and crushed
• 1 slice fresh ginger, thick, crushed (2cm) (optional)
• 3 tablespoons oyster sauce
• 2 tablespoons chinese wine or 2 tablespoons sherry wine
• 1 tablespoon soya sauce
• 1 tablespoon pepper or 1 tablespoon black pepper
• 1 1/2 teaspoons sugar
• 1 tablespoon low-sodium worcestershire sauce
• 1 tablespoon sesame oil
• 1 carrot (sliced about 1 cm in thickness)
• 1 head broccoli (chopped up to bite size)
• 2 eggs
• chopped green onion
• chopped cilantro
• 1 dash pepper

Recipe

• 1 cut the chicken thighs up into two inch lengths.
• 2 marinate the chicken with the oyster sauce, chinese wine/sherry, soy sauce, pepper, sugar, worcestershire sauce and sesame oil.
• 3 leave the chicken to marinate in the fridge for about 30 min or longer.
• 4 (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.
• 5 let this boil on a low heat for about 1 hour.
• 6 (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.
• 7 note: the congee is boiled at low heat, so that the congee will be smooth.
• 8 note: the more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
• 9 pour in the carrots, and allow the congee to continue simmering.
• 10 take 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.
• 12 allow this to cook for about 15 minutes.
• 13 add the broccoli into the pot.
• 14 allow the congee to cook until you are happy with the thickness of the congee.
• 15 bring the congee to a boil, while continuously stirring it.
• 16 once it boils, turn the heat off, and drop the two eggs into the pot of congee.
• 17 leave 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.
• 18 ladle into bowls, and garnish.
• 19 enjoy a bowl of smooth yummy congee.