直至到最近睇杜汶澤 喱騷 Chapman To’s late show，學左個方法可以簡單咁為雞粥味道升級，同大家分享下！
During our studyhood we usually went to Fo Tan for supper and the famous Chicken Congee there was the must-order item. Now we cook this Chicken Congee at home from time to time. Not only is it convenient to cook, it also gives us time to reminisce the past when we are eating that.
Not until recently we watched Chapman To’s late show and we learnt how to improve the flavour of the Chicken Congee by a simple method. Let us share that with you guys!
綿滑雞粥 Creamy Chicken Congee
There is technique to make a nice pot of Chicken Congee with chicken being tender and congee being creamy
Ingredients are simply. Rice (To serve 2, we need slightly more than a rice cup of rice), half a chicken, ginger and some softened dried scalloped (optional)
After washing the rice, we add a touch of salt and oil. Stir well
Prepare water of 10 times the volume of the rice (so we prepared around 10 rice cup of water this time). Add the chicken. Medium heat on to boil the water
Sieve the scum away then we switch off fire, cover the lid and let it rest for 15 mins.
We deliberately minimize the time of chicken immersing in boiling water. This is the technique for having the chicken tender
Take out the chicken and leave aside
Add rice and dried scallops to the pot
After boiling on medium-low heat for 15mins we can see the form of congee. Yet it doesn’t look creamy yet
Now we switch to lowest heat and blend the congee with a whisk
It looks like this after blending for 5 mins.
Add ginger slices
Add the chicken back. Heat it up again. Season the congee with some salt. Done!
So you think blending the congee for 5 mins is not convenient enough? You could actually soak the rice into water the night before and put the bowl into freezer overnight. When we use the frozen rice to make the congee, the same creamy texture can be made!
另一d簡單午餐之選 Some other convenient choices for lunch：