Post by chief_cook2 on Nov 5, 2003 11:57:42 GMT -6
8 cups (2 L) chicken stock
1/4 cup (60 ml) long-grain rice
2 Tbs (30 ml) glutinous (sticky) rice
1 cups (250 ml) chopped cooked chicken
Salt and freshly ground pepper to taste
Shredded lettuce for garnish
Bring the chicken stock to a boil in a large pot over high heat. Reduce the
heat to low, stir in the rice, and simmer covered for 2 hours, stirring
occasionally. Add the chicken, salt, and pepper and simmer for 2 minutes,
until the chicken is heated through. Serve garnished with shredded lettuce.
Serves 6 to 8.
WOW, I didn't think anyone else knew about Congee! I prepare ours in my Crockpot/Slowcooker and it turns out perfectly. I like to add Chinese Hot Sauce and LOTS of finely chopped/minced garlic. I also like to mix my rices. Glutinous and brown rice, equal parts is delicious! Sincerely, Lor in Canada