Congee (Con-jee) -Authentic Philippines Dish
Post by: Samantha Peters
Photo by: Camille In The Kitchen
Filipino dish are now the new trend and I find one dish in particular interesting! Its actually considered a side dish in Filipino cuisine! sounds interesting right!? so lets gets the recipe so you can make the dish and send me pictures of the turn out!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 6-8
- Cuisine: filipino
Ingredients
- 2 tbsp coconut oil
- 1-2 tbsp ginger, grated or minced
- 3-4 cloves garlic, minced
- 1 small onion or shallot, minced
- 1 cup short grain rice
- 8 cups chicken stock
- 1 tbsp fish sauce (preferably filipino fish sauce)
- 2 cups shredded chicken (a rotisserie makes this easy or 4 poached bone in chicken thighs)
toppings (optional)
- sliced scallions
- fried chicken skins (remove the skin from the rotisserie or from the poached chicken and fry in a non-stick pan until crispy)
- boiled or poached egg
- fried garlic (chop up some garlic and fry in some oil until lightly brown)
- lime or calamansi
Instructions
- in a large pot, heat up the coconut oil over medium heat
- stir in the ginger, garlic and onion and saute until fragrant
- stir in the rice
- add 6 cups of chicken stock and the fish sauce
- bring mixture to a boil, then reduce to low
- simmer for about an hour, stirring every fifteen minutes or so
- after an hour, the rice will be cooked down and the mixture will be very thick
- stir in the remaining 2 cups of chicken stock and the shredded chicken
- you can add in more water or chicken stock if you’d like a soupier texture
- top with any assortment of sliced scallions, fried chicken skins, boiled or poached egg, fried garlic and a nice squeeze of lime
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