![]() ![]() The half pack of kale leftover from the Stir Fried Chicken Noodles will be used as another side dish.ġ) Wash the rice and then drain. Depending on your budget, you can absolutely leave this out. The Chinese preserved vegetables used as sides were not included in the budget of this challenge as I already had these in the cupboard and I used them to supplement this meal. They are easy on the wallet and add that much needed protein to a meal when you're making the most of leftovers. I wanted to bulk out this meal with extra protein, so eggs have been added too. ![]() If the Summer heat in UK right now means you don't fancy congee, you can also try Chinese Poached Chicken Noodle In Soup. You will need to pick out the bones though once the congee is cooked. The carcass and bits of meat can easily be boiled into a stock, strained and then be used to make congee, or if you want to do it the easy way like I've done here, add the carcass directly to rice and water. The chicken that cost under £5 has stretched enough to make 3 family meals! If we were having other less 'substantial' dishes, my grandmother would always have chok on hand 'to fill in the holes in our stomach'! My mum and my sis still cook it regularly.For the fourth recipe in my blog series "Chinese Food on a Budget: Feed a Family of 4 for £30 a week", I am using the final leftover bones and meat to make this leftovers chicken congee. ![]() "But most homey is my grandmother's and my mum's prawn and pork meatball chok, which was a regular dish when I was growing up. "One of my favorites is pei dan chok - century egg porridge," she says. Lim says that, like Ting, congee for her is also a comfort food. I've even made a bacon and egg congee before, just for fun, and honestly, it was pretty good! It never hurts to experiment and see what you like." "I love slicing up youtiao (a Chinese cruller) and adding that to my congee, too," Ting says. But common congee toppings include soy sauce, a touch of sesame oil and/or chili oil Lao Gan Ma chili crisp hot sauce cilantro scallions white pepper raw egg and crispy pork rinds. "I love making congee using my Instant Pot, but really all you need to make it at home is liquid, rice, a stove, a pot and some time," she says.Īs far as toppings go, you're limited only by what you like to eat, and Ting says to experiment with different possibilities. Ting also says you can speed up the process using an Instant Pot. "Some of those include abalone-laced juk from Korea, Indonesian bubur ayam, Filipino arroz caldo, Vietnamese cháo and Indian kanji, just to name a few." "So many different Asian cultures and cuisines have their own versions of congee," she explains. Ting also wants to make it clear that congee isn't just a Chinese dish. "And you also get to personalize it with whatever toppings you want to add to it." "The consistency of it varies and what's great is that when you cook it, you get to decide how thick or thin you want it to be by adjusting the ratio of liquid to rice," she says. "To me, it's like the food equivalent of a warm, heated gravity blanket." Ting says she loves its simplicity it leaves you with infinite possibilities to make the dish your own. "It's so comforting," she says via email. Names for this dish are just as varied, including: jūk (Cantonese), zhōu (Mandarin), muay (Hokkien, Teochew), chok/ khao tom (Thai), cháo (Vietnamese), hsan pyok (Burmese), bâbâr (Khmer), bubur/kanji (Malay, Indonesian), lúgaw (Tagalog), and (o)kayu (Japanese) she says.ĭeanna Ting, an award-winning Chinese American journalist, says congee is comfort food. ![]()
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