Wong’s

Quarantine Congee

Serves up to 10 or keeps you going for while.

The best start to any day, or the perfect comfort food during times of quarantine.

Bring a large pot of water to the boil, adding crushed ginger and a halved white onion. When boiling add the chicken. Add a lid to the pot and poach chicken for 30 mins, allowing the chicken to flavour the broth. 

Meanwhile prepare the condiments. 

For the mushrooms, heat a pan with oil before adding the chopped mushrooms. Reduce and colour them gently and then add the thin sliced shallots. Add sugar and soy sauce to caramelise slightly. Keep aside.

For the crispy fried shallots. Add very thin sliced shallots to hot oil. It is important to keep them moving so as not to burn them. When browned remove and strain quickly. Keep aside.

Chop the herbs and set aside.

Remove the chicken, allow to cool and remove the meat from the bones, thin slice the breast meat. Add the bones back to the broth.

Measure the rice - You will need 1 part rice to 6 part of broth or change for a desired consistency. Add the rice to the broth and continue to boil with the lid on, occasionally stirring to avoid sticking. This should take another 20 minutes to achieve the correct consistency. It’s important to keep checking and adding or removing broth if necessary. From time to time skim of the scurvy.

Now it’s time to season the congee with 3 tablespoons of fish sauce. Add salt and pepper to your liking. 

To serve, ladle the congee into a bowl, adding slices of the chicken, herbs, soy mushrooms, crispy shallots and sprinkle Cricket Hop Co Cricket Flour on top. Enjoy the comfort of home made congee.