Thursday, May 19, 2005
300g short grain rice ( sushi rice )
210g chicken liver
150g chicken breast
30g deep fried Chinese cruller ( Yuo Tiao )
15g dried cuttlefish/squid
12 cups stock
5T minced green onion
A dash of sesame oil
(A) 1 Tbs corn starch
1/2 tsp salt
(B) 1 1/2 tsp salt
1/2 tsp pepper
Step 1 Wash chicken liver, parboil in boiling water, and dice. Wash cuttle fish, but into 5cm x 0.5cm long strips, soak in hot water for 15 minutes. Finely chop chicken breast to mashed paste, marinate with (A) for 10 minutes. Cut cruller into small service cubes.
Step 2 Rinse rice, add stock, bring to a boil over high heat. Simmer over medium-low heat for 40 minutes. Add cuttlefish/squid and cook for 10 minutes. Stir in liver, mashed chicken and (B),cook until done. Sprinkle on green onion,sesame oil, and cruller . Serve.
NOTE : I would use ground chicken, it's easier. First I put the ground in the cold water in a pan then I use my hand to break it into tiny pieces, then I put them on the stove. Boil it, strained it, then I use running cold water to clean it from any blood residue. Then when the running water ran clear, I mixed them back in the porridge. That way my congee/porridge will be clean like in the restaurant.
The reason why to use chicken breast then mixed in with corn starch, salt and egg is because this way the chicken is really softer. So, it's up to you.