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Asian Style Chicken and Seafood Porridge / Congee

Course Breakfast, Soup
Cuisine Chinese, Japanese, Korean
Keyword congee, juk, Porridge
Prep Time 20 minutes
Cook Time 1 hour
Servings 2

Equipment

  • Donabe - Japanese Clay Pot or Cast Iron Pot

Ingredients

  • 1 Cup Short grain rice Rinse well
  • 5 Cup Water
  • 1 Inch Ginger Root Cut in thin shreds
  • 1 Stalks Green onions Cut in small pieces
  • 1 Piece Chicken Breast Trimmed and cut into tiny bite sizes
  • 1/2 Lbs Peeled Shrimps
  • 1 Tsp Olive oil / cooking oil
  • 1 Tsp Salt and White pepper
  • 2 Pieces Preserved egg You can find it in Asian Supermarket, Cut in tiny pieces
  • 1 Egg For egg drop at the end of cooking

Instructions

  • Soak 1 cup of rinsed rice in water for 20 minutes and add 1 Tsp of olive oil, drained well.
  • Bring 5 cups of water in the pot to boil, keep the flame at medium to large. Add the soaked rice in the boiling water let it cook until it gets cloudy ( Stir it occasionally to avoid the rice stick in the pot. cook about 30 minutes)
  • After 30 Minutes, the rice will double the size let it cook until the rice looks like breaking off (it usually take about 45 minutes in boiling water)
  • Once the rice soup become watery chowder consistency, add the chicken breast, chopped preserved eggs, ginger and stir it for another 3 minutes.
  • Keep the flame at medium, pour a beaten egg for egg drop in the porridge and add the green onions and season with salt and pepper
  • Turn off the heat, close the lid and let the heat from clay pot to cook the porridge about 8 minutes. The porridge is ready.

Notes

* If you can't find the preserved eggs, you can skip it.

* 5 cups water can be substituted with vegetable stock or chicken stock 

* Keep the flame at medium to high heat the whole time.

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