| Prep: 15 mins | Cook: 1 hour 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 261 | 5g | 1g | 23g |
| sugars | fibre | protein | salt |
| 3g | 2g | 30g | 1.2g |
Why I Love Chinese Vegetable Chicken Congee
I’ve always been passionate about exploring the myriad flavors the culinary world has to offer, and this Vegetable Chicken Congee showcases that curiosity perfectly. It’s a warm, comforting dish that packs an umami punch, infused with a medley of complementary flavors that remind you of a cozy afternoon spent in the heart of New York City.
Influences Behind the Dish
This delectable congee is personal to me, a nod to the impressively diverse NYC culinary scene that has been a massive part of my life. Taking inspiration from the East Asian kitchens in the city, it especially owes its soothing aesthetics and simplicity to the celebrated chef Martin Yan. His work with Chinese cuisine is well-renowned, and his influence shines through in this dish.
Unraveling the Dish
Stepping away from the staple bagels and burgers, this dish lets you take a detour into the realm of Chinese comfort food. The Vegetable Chicken Congee holds its own – a creamy, slow-cooked rice porridge that’s teeming with tender chicken and fresh veggies including carrot slices and chopped bok choy. Add in the garlic, ginger, and the velvety punch of beaten eggs, and you’ve got a dish that is both nourishing and full of intricate and well-balanced flavors.
A Perfect Companion Dish
This congee would pair spectacularly with some traditional Chinese sides – perhaps a plate of gorgeously caramelized caramelized eggplant with ground pork or some delectable Chinese-style green beans. This dish is a complete meal in itself, but its flavors are complementary enough that it wouldn’t overshadow any accompanying dish.
This recipe shines a spotlight on the underlying beauty of Chinese cuisine – clean, simple flavors blended together to create a deeply comforting, fulfilling meal. The versatility of the Vegetable Chicken Congee lets it find a home in any meal – whether as a star main course or a complementary side, it never fails to add a touch of warmth and richness. As both a food lover and a native New Yorker, I’m elated to share this recipe with you.
What You’ll Need
- 1 cup jasmine rice
- 1.5 pounds boneless, skinless chicken breasts
- 10 cups water
- 1 cup sliced carrots
- 1 cup chopped bok choy
- 1/2 cup frozen peas
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 1-inch piece of fresh ginger, peeled and grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon white pepper
- 1 teaspoon salt
- 2 eggs, beaten
Method
Step One
Place 1 cup of jasmine rice in a pot and rinse it off till the water becomes clear, this is to remove any starchiness.
Step Two
To the same pot, add in 1.5 pounds of boneless, skinless chicken breasts, 10 cups of water, 4 sliced green onions, 3 minced cloves of garlic, a 1-inch piece of fresh ginger that has been peeled and grated, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of white pepper, and 1 teaspoon of salt. Stir all the ingredients together.
Step Three
Cook the mixture on medium heat and bring it to a simmer. Once it starts simmering, reduce the heat to low, cover the pot and let it simmer for about 1.5 to 2 hours. This process allows the ingredients to breakdown and thicken up the mixture to a porridge-like consistency.
Step Four
After 2 hours, remove the chicken from the pot, shred it into smaller pieces, and put it back into the pot.
Step Five
Now add 1 cup of sliced carrots, 1 cup of chopped bok choy, and 1/2 cup of frozen peas to the pot and stir. Allow these to cook for another 10-15 minutes till they are tender.
Step Six
Pour the 2 beaten eggs slowly into the congee while stirring to distribute it evenly and create small wisps of egg.
Step Seven
Finally, adjust the seasonings according to your taste if needed, you can add more salt or pepper. Your Vegetable Chicken Congee is now ready to serve and enjoy.
