小夫妻 Overcooked 我地兩公婆讀書時成日會去火炭食宵夜，例牌一定會食個度既馳名沙田雞粥。依家間中都會自己煮雞粥做lunch，一黎方便，二黎可以懷勉青春既味道。
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 Tai Pai Tongs in Fo Tan for supper and the famous Sha Tin 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!
綿滑沙田雞粥 Creamy Sha Tin Chicken Congee
自從用左杜生既沙田雞粥小技巧，我地煮雞粥既頻率就更高了
Since we learnt the technique, we made this Sha Tin Chicken Congee more often!
煲到雞肉嫩滑，d粥亦綿滑起花，原來當中有簡單既技巧，下面就同大家介紹！
There is technique to make a nice pot of Chicken Congee with chicken being tender and congee being creamy
上面用既係Vermicular琺瑯鑄鐵鍋22cm，顏值滿分，功能性亦超強，詳情可以去我地既網店睇睇
The pot we used above is Vermicular oven round pot 22cm. Beautifully casted with strong functionality. Head to our online store for more details.
材料好簡單：米（兩個人食左一嘜多少少）、惠康雞半隻同薑
鍾意可以加埋幾粒瑤柱，先浸開佢
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)
洗好米後加少少鹽同油撈勻
After washing the rice, we add a touch of salt and oil. Stir well
準備10倍米量既水（所以我地今次用左大概10嘜水），放雞件中火煲起至水略滾
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
隔一隔d肉沫，然後熄火冚蓋，焗15分鐘
減少雞件係滾水既時間，就係令佢食起上黎仲係嫩滑既技巧
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
撈起雞件備用
Take out the chicken and leave aside
米同瑤柱落入岩岩既煲雞水
Add rice and dried scallops to the pot
中細火煲15分鐘後d粥已成型，不過仍未起花
After boiling on medium-low heat for 15mins we can see the form of congee. Yet it doesn’t look creamy yet
依個時候就轉最細火，用打蛋器攪到d粥起花
Now we switch to lowest heat and blend the congee with a whisk
攪大概5分鐘就ok
It looks like this after blending for 5 mins.
加返少少薑絲
Add ginger slices
落埋頭先d雞，煲返起佢，落鹽調味，食得！
Add the chicken back. Heat it up again. Season the congee with some salt. Done!
好味！
後記 Postwords
嫌攪粥攪5分鐘唔夠方便？前一晚將米浸住，成碗放入冰格雪佢一晚，第二黎拎返出黎煲，佢亦自然會做到起花效果！
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!
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另一簡單午餐之選
Another convenient choice for lunch
懶人恩物15分鐘日式明太子忌廉意粉 Japanese Creamy Mentaiko Pasta in 15 Mins for Lazy People!
白咖喱豬扒飯相信係香港無人唔識？但要煮你又識唔識？一齊睇下我地點煮！
White Curry Pork Chop Rice is very popular in Hong Kong. Let’s take a look how we made that!
港式口味 白咖喱豬扒飯 White Curry Pork Chop with Rice in Hong Kong Style
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