Steph managed to catch the flu during our Hobart Visit, yes the weather is highly inclemential, rain, shine, rain, windy, shine, BBQ, rain, windy, windy... etc. Four seasons in one day is a great way to describe Tassie's Summer weather.
So tonight chicken congee had to be made for the sick, and the chef (myself)
Congee or (Jook) as i know it is basically rice that has so much liquid in it, its a soup. its great for people who are sick and cant swallow or chew very well. Normally its served with just salt but thats too borning for us so we normally add chicken meat, or mince meat, or in chinese yumcha preserved egg and pork slices
i found a Jook article on the about.com website, so for more info click there.
So what you need to make jook
- Chicken, chopped
- Fill a large pot 2/3 with water and bring to boil
- Add the rice. (probably just enough to cover the bottom of the pan.) no idea what the measurement is. i just guess.
- Add the chopped chicken in, stir to seperate all the chunks
- Smash the ginger with the heel of your knife and chuck that in too.
- Put a lid on the pot and bring the mixture to the boil and then reduce to a simmer.
- When all the rice is cooked and broken down you will get a thick mixture. you can add more water to adjust consistency.
- when you are happy with consistency add salt to season.
- you can serve it with fried onions, spring onion sprinkles, roasted peanuts and chopped coriander.
but its good enough to eat on its own! yum!