CHICKEN PORRIDGE (CONGEE)

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CHICKEN PORRIDGE (CONGEE)
Is a thick porridge of rice largely disintegrated after prolonged cooking in water.

Ingredients
1. Rice 2 cups
2. Carrots diced 1
3. Garlic 4 pods
4. Chicken diced 200g
5. Chicken broth
6. Sesame oil 2tsp
7. Green Onion 4
8. Fried anchovies 1 cup
9. Fried garlic 1tsp
10. Fried onion 1tsp
11. Chili soy sauce ( see below for the recipe)

Preparations
1. In a large pot, rinse rice till water runs clear and drain it.
2. Add water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts and diced carrots 4 pods of garlic and chicken broth. Reduce heat to medium for about 30 minutes. If porridge gets too thick, stir in 1/2 cup of hot water to dilute.
3.  Add ginger and two teaspoons of sesame oil to the porridge and stir well.
4. Sprinkle green onion, fried anchovies, chili soy sauce, fried onion ,fried garlic and serve hot.

Chili soy sauce (This serves as a condiments to the porridge)
1. Thai Chili 6 chopped
2. Garlic 4 pods
3. Salt to taste
4. Shallots 4
5. Ginger 1/4 inch
6. Soy sauce
7. Lime juice 1tbsp
8. Rice vinegar 1/2 tsp

Preparations
1. Heat pan with oil. Add thai chilis, garlic, ginger fry until golden brown and set aside
2. Fry shallots until golden brown and set aside.
3. Pound all the fried items well and transfer it into a bowl. Add soy sauce, rice vinegar and lime juice and mix well.


Tips - water ratio
It is all depends on the consistency you wants to achieve. Some like it thick while many of medium consistency. There are 3 consistencies and it corresponds to the rice water ratio.
* Thick- 1 cup rice to 8 cups of water
* Medium - 1 cup rice to 10 cups of water
* Watery - 1 cup rice to 13 cups of water
Begin with less water because it is easier to add water if needed. 

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