Thursday, February 01, 2007

Vietnamese Chao Ga - Chicken Congee Porridge





Everyone has their rendtion of porridge or congee. From Sim cooks to TigerFish's recipe, this is my mom's rendition. With her verbal directions, it tastes just like it did growing up. Yummy. I'm feeling slightly under the weather. But we use to eat porridge any time of the year. How do you cook your porridge?


Recipe: Vietnamese Chao Ga - Chicken Congee Porridge

Ingredients:
1 cup rice
12 cups of water
3 chicken drumsticks
Pepper to taste
Fish sauce to taste

Directions:
Throw rice, 12 cups of water, and 3 drumsticks into a nice large pot. My mom said for this dish you don't have to wash the rice. Place on medium heat for 1 1/2 hours to 2 hours. When finished the rice will be broken and unrecognizable. The meat will be so tender it can easily be taken off the bone. I just use a spoon to take of the meat and I threw out the bones. Pepper the dish to taste and add as much fish sauce as you want to your liking. I probably squirt about 3 large squirts of fish sauce. My brother squirts even more. Mix up the ingredients and dive in.:D I love this dish especially on a cold day like today. I only defrosted 3 drumsticks but the first time I made this dish I used 4. :) If you have green onions you can chop some up and garnish the dish as well. Hope you enjoy.

5 comments:

mushroommeadows said...

I will definitely try this recipe! Though I would probably try to get those fried bread things to complement!!! YUM!

Wandering Chopsticks said...

You know, I don't think I've ever measured a rice to water ratio. I just add a lot of water to a little bit of rice. That's my measuring. :)

tigerfish said...

Yes, yes, congee on a cold day warms us up, ya ? Green onions and fried shallots are wonderful garnish in congee porridge. Oh yes, you have just been "tagged" in my new post. Go take a look :D

simcooks said...

I think you don't wash the rice so that it becomes sticky because you did not wash off any starch. Hope you are feeling better now.

Anonymous said...

Thanks for sharing this recipe! Great Blog!