Chicken Congee

Chicken Porridge

When it comes to a rainy & cold season like this, there’s no way you can travel here and there without getting wet, well unless you are rich enough to own a car. But I have no car, and I’m not rich either, so what I do these days is staying all day at home doing my school works and cook some nice foods. Warm foods, to be exact. You know, here in Bandung, Indonesia – the city I’ve been living for these past 3 years – the heavy rain keeps falling EVERYDAY in November. It’s like, I can’t even reach the nearest restaurant. So… the only thing you can do when you’re starving is either dial fast food restaurant for food delivery or just simply cook something easy.

I attempted to cook a bowl, a BIG bowl actually, of chicken porridge today. I’m running out of money so a food delivery is not even an option. Don’t ask me how to cook a porridge perfectly, like “Should it be slow-cooked or not?” since I know nothing about cooking-porridge-technique. Or something like “At what temperature should I keep my rice cooked?”. I don’t know! I don’t even have a thermometer, you know. But despite the bitter truth, I sure know how to make a warm homemade chicken porridge that will warm your heart.

Chicken Congee

So now you’re asking about the ingredients, right? Simple enough. I even have all of them in my cabinet, so I’m pretty sure you do too.

Here they are :

  • 1/2 cup of rice
  • 1 egg
  • 1/4 kg of boneless chicken breast
  • 2 bowl of water (or 1 bowl water + 1 bowl chicken stock)
  • 1/2 tablespoon of salt
  • 1/4 tablespoon of sugar
  • 2 cloves of garlic. minced.
  • 2 tablespoon of sesame oil. (optional)
  • sweet soy sauce (optional)

 

DSC00783

Pure Sesame Oil

And here’s what you need to do to make a bowl of warm chicken porridge in an easy way, just for yourself.

  1. Boil your chicken stock. Or if you don’t have any, boil the water together with your chicken. After 10 minutes, set you chicken aside. Put your rice + salt + sugar + a little bit of minced garlic in the boiling stock and boil them over medium-high heat.
  2. While your rice is boiling, boil the egg for 15 minutes. And… while your egg is boiling, (oh my god, this is a multitasking!), fry your minced garlic for 30 seconds or until it turns a little bit brown.
  3. Reduce the heat to medium low and keep on stirring the rice so it doesn’t stick on the boiling pan. Cook until your rice is completely broken down. You may add more water if necessary.
  4. Serve it in a bowl. Put your egg + fried garlic + boiled chicken on top of the porridge. Add some drops of sesame oil and sweet soy sauce, only if you prefer some.

 

Easy isn’t it? Well, I’ve got something to confess actually. So, I was too hungry to wait for the rice to break into a porridge-shape-like. So when times can’t get it done, my spoon works. I actually smash the rice with my spoon while stirring it. It normally takes an hour or so for cooking a porridge, but mine is ready in 30 minutes. Sorry baby, I cheated on you.

Chicken Porridge

Believe me, it tastes just great even if you cheat! I’ll make another one & sell it right away then I’m gonna be rich enough to buy a car so I can travel on a rainy day.

Happy weekend! ♥

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8 thoughts on “Chicken Porridge

    1. Hahaha hai kakkk. Aku jg mendadak ngidam bubur nih tp ga ada beras T_T
      Apa ya. Kyknya ga pake minyak wijen jg gpp sih kak optional. Atau diganti kecap asin yg agak bening yg biasa ada di resto2 chinese food gitu apa sih nama nya haha.

  1. Hi Sharon, I just pinned your photo on pinterest, given you credits on it hope you don’t mind me sharing this recipe to more readers 🙂 have a good day!

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