Chicken Congee (arroz Caldo)

Chicken Congee (arroz Caldo)

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Wash the jasmine rice and glutinous rice twice and set aside.
Heat the oil in a large saucepan over medium heat. Add the spatchcock and cook, turning, for 5 minutes until evenly browned. Add the ginger, garlic and spring onion, and cook, stirring, for 30 seconds until fragrant. Add the salt, pepper, jasmine rice, glutinous rice and 2 litres (8 cups) water. Stir gently to combine, reduce the heat to medium-low and cook for 50–60 minutes until the rice is tender and the liquid has reduced and thickened.
To serve, ladle soup into bowls. Crack an egg over the top, if using, and stir to combine. Squeeze over cumquat juice, stir through fish sauce to taste, and scatter with extra spring onions. Serve immediately.


200 g (1 cup) jasmine rice
75 g (⅓ cup) glutinous rice
60 ml (¼ cup) canola oil
1 10 cm x 2 cm ginger, finely sliced
6 cloves garlic, crushed
2 spring onions, sliced, plus extra to serve
1 spatchcock (about 700 g), jointed into 8 pieces
2 tsp salt
2 tsp ground black pepper
4 small eggs (optional)
cumquat wedges, to serve
fish sauce, to serve

Toegevoegd door: Natália Martins
geraadpleegde: 2191 X
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Chicken Congee (arroz Caldo)