I love Congee! Especially those thick, smooth and creamy kind like the Cantonese version one. This Cantonese-Style Salted Chicken Congee with Sesame Oil & Rice Wine (港式麻油酒香咸鸡粥) is a very simple dish using simple ingredient – congee with marinated salted chicken with a touch of rice wine and sesame oil as a finishing. However, the aroma from both the wine & oil bring out the sophisticated flavor of this simple dish!
Being a lazy person who loves shortcut, this recipe do not need much preparation works like soaking the rice overnight, mashing the rice over strainer, simmer for 2 to 3 hours with constant stirring, etc etc.
This recipe uses very easy step – Blender and only 30 mins over the stove at most! Yes you heard me right! and here’s the shortcut method for a Cantonese-style Congee.
Before preparing the Congee, marinate the chicken with salt, pepper, and ginger powder. Feel free to use wings, sliced chicken thigh or any part of the chicken.
Mix well, cover with cling wrap and allow it to marinate in chiller for at least 4 hours or best overnight. The longer the saltier.
As for the porridge, I used short grain rice (珍珠米). It will give a creamier consistency to the congee
After washing the uncooked rice, I add the rice into a blender and add part of the required water and blend for 1 minute or until the rice grains break some into smaller pieces
I only add enough water to cover the rice and not all the water required cause adding more water than necessary will result in a coarser grind.
The rice grains should be blend and break into smaller grains like this
Add the remaining required water and boil under high heat
When boil, reduce the fire to medium high and allow it to soft boil until the congee become thick and creamy. It should takes about 30 mins at most (depending on your preferred consistency too). Do stir occassionally as the broken grains might stick to the bottom of the pot.
Add the marinated chicken and allow it to continue to cook for another 10 mins or until the chicken is cooked.
Once the chicken is cooked, turn off the heat and stir in the rice wine. Drizzle over the sesame oil and top with chopped spring onions. Serve Hot.
- 450g Chicken Wings (Chop into smaller pieces) or 300g of Chicken Thigh (Sliced)
- 1 tablespoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Ginger Powder
- 100g Short Grain Rice (wash and drain)
- 80 ml Water (to blend with rice)
- 920 ml Water (to add after blending)
- ½ teaspoon salt (or more; depending on individual preference)
- 2 tablespoon Rice Wine (Optional)
- 2 tablespoon Sesame Oil
- Chopped spring onions
- Add all the ingredients and seasoning for the chicken in a mixing bowl
- Mix well; cover with cling wrap and marinate for at least 4 hours or best overnight.
- Add the rice and 80 ml of water in a blender
- Blend for about 1 min or until the rice grains break into smaller pieces
- Add the blended rice with its water and add the remaining water into a pot.
- Bring it to boil under high heat
- Once boil, lower the heat to medium low and continue to cook for another 20 to 30 minutes, until the porridge thicken (to your preferred consistency) and rice grains soften. Remember to stir occassionally to prevent sticking to the bottom of the pot
- When the congee starts to thicken, add the marinated chicken
- Cook for another 5 to 10 minutes or until the chicken is cooked thoroughtly
- When the congee and chicken is cooked, stir in 2 tablespoon of rice wine (optional; omit this step or add the wine while the congee is still cooking if this dish is cook for children)
- Drizzle with sesame oil and sprinkle some chopped spring onions
- Serve Hot.
