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Congee Singapore Style with Chicken


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4

Ingredients

4 portion(s)

Congee

  • 1 arborio rice, 1 cup
  • 2 cloves garlic
  • 2 cm Ginger, peeled
  • 2/3 teaspoon white pepper
  • 2/3 teaspoon sugar
  • 3/4 teaspoon salt flakes
  • 5 water, warm, Cups

Chicken

  • 300 grams Chicken Thigh meat, Sliced thinly into strips
  • 1 heaped tablespoon soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 1 tablespoon sesame oil
  • 1/2 bunch chives fresh, Sliced finely
  • 2 stalks spring onions, Sliced finely
5

Recipe's preparation

    Congee
  1. Blitz garlic and ginger. Scrape down and blitz another second. Insert butterfly.add remaining ingredients. Set to 65 degrees speed 1-2. Cook slowly for 2-2/5 hours to allow rice grains to break down to a creamy consistency, much like porridge. Check and adjust liquid levels during cooking period. Pour into thermoserver to keep warm.

  2. Heat sesame oil in bowl varoma heat speed 1. Add chicken and sauté  chicken 2-3 minutes varoma heat  speed 2-3. Add sauces rice wine vinegar and sesame seeds. Continue cooking at 100 degrees for 6-8 minutes or until chicken is thoroughly cooked. To serve ladle congee into bowls and spoon over some of the chicken.sprinkle over sliced spring onions and chives. Crispy fried shallots are an excellent accompiament as well. 

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Tip

For a quicker version mill the rice for 5 seconds speed 9 before proceeding. Cook for about 40-45 minutes 70 degrees. Chicken may be marinated in sesame oil and soy sauce for a couple of hours if time permits, then stir fried in a wok to be ready at the same time as the congee. Remove MC if cooking in TM for first 2 minutes. Recipe converted from recipe on Cook Republic.


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Comments

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  • Thank you for the recipy.  I

    Submitted by wolvine on 14. November 2015 - 14:14.

    Thank you for the recipy.  I made the quick version and it was excellent.  It took me 50 minutes to get the creamy consistency.  I added egg and cooked for a further 2 minutes.

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  • this was great and the kids

    Submitted by kmether@me.com on 16. July 2015 - 20:20.

    this was great and the kids loved it. did the quicker version mentioned in the tip, but it still needed a full hour, plus another cup of water. i also added some stock paste, soy sauce, and fish sauce to the rice toward the end of cooking time. Will become a staple.

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  • Thankyou for the feedback,

    Submitted by Panoukla on 10. August 2013 - 16:56.

    tmrc_emoticons.) Thankyou for the feedback, I'm glad you enjoyed the recipe and thanks for providing a picture, my computer skills don't extend that far. lol.As with most recipes they are just the basis to add your own take on them. I thought about adding stock to the ingredients list, there is a great Asian style one on here, I think it is based on a Matt Moran recipe if I remember correctly which would be ideal.

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  • I saw this recipe this

    Submitted by keruko on 9. August 2013 - 19:27.

    I saw this recipe this morning and it was just what I felt like eating tonight. Thank you!

    I did make a few modifications though as I don't follow recipes well tmrc_emoticons.D , but I think it would have been just as tasty as is.

    I added chicken stock to the water mix with the rice - 1 cup - and then an additional half cup halfway though cooking as it did need some more liquid. I also doubled the chicken sauces and marinated my chicken strips in it for the 2.5 hours of rice cooking time (and I probably had more than 300grms of chicken as well). I added the entire marinade to the chicken after the initial sautee time and when serving poured the excess liquid over the top at the end as a soup/sauce. 

    Anyways, it was very yummy and I will make again. 

    Sorry no garnishing in my pic as shallots don't agree with me.

    Finished Chicken Congee Finished Chicken Congee

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