Follow me here

Wednesday, June 8, 2016

Chinese Rice Porridge | Chinese Chicken Konji




Serving Size: 4 bowls


Ingredients:

For cooking rice

  • 1/4 cup rice (short grain or basmati)
  • 3 pieces of chicken with bones
  • 2 inch piece ginger
  • 2 cloves of garlic
  • 1 green chili 
  • 1 tsp salt
  • 4 cups water (or more)
For tempering:
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 green chili finely chopped
  • 1/4 cup chopped green spring onion
  • 3 tbsp finely chopped green capsicum
  • 2 tbsp white portion of spring onion finely chopped
  • 1 tbsp soy sauce
  • 1 tsp black pepper powder
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 3 tbsp cooking oil

Method:
  1. In a medium size pot add all the ingredients for cooking rice. Cook for 20 to 25 minutes or till rice is cooked and mushy. The consistency should be of a thick soup. Add more water if needed.
  2. When the rice is cooked, remove the chicken pieces and discard the bones. Finely shred the chicken and add it back to the rice.
  3. Heat 3 tbsp cooking oil in a pan and fry chopped ginger, garlic, white spring onion and green chili till the raw smell disappears and they slightly change color.
  4. Then add chopped capsicum, soy sauce, black pepper powder, vinegar and sugar. Add this tempering to the cooked rice porridge and stir well.
  5. Cook the porridge on slow flame for 5 minutes and check the seasoning.
  6. Finally garnish with chopped spring onion and serve hot. 


Step by step pictures









1 comment: