Chicken and Vegetables Congee (Chok) Recipe - Food.com (2024)

• 1 ¹⁄₂ cups of washed rice
• 8 cups of room temperature water
• 6 large chicken thighs (can use any part of the chicken)
• ¹⁄₂ cup dried scallops
• 5 garlic cloves, skinned and crushed
• 1 slice fresh ginger, thick, crushed (2cm) (optional)
• 3 tablespoons oyster sauce
• 2 tablespoons Chinese wine or 2 tablespoons sherry wine
• 1 tablespoon soya sauce
• 1 tablespoon white pepper or 1 tablespoon black pepper
• 1 ¹⁄₂ teaspoons sugar
• 1 tablespoon low-sodium worcestershire sauce
• 1 tablespoon sesame oil
• 1 carrot (sliced about 1 cm in thickness)
• 1 head broccoli (chopped up to bite size)
• 2 eggs

• GARNISHING

• chopped green onion
• chopped cilantro
• 1 dash white pepper

directions

• Cut the chicken thighs up into two inch lengths.
• Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
• Leave the chicken to marinate in the fridge for about 30 min or longer.
• (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
• Let this boil on a low heat for about 1 hour.
• (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
• NOTE: The congee is boiled at low heat, so that the congee will be smooth.
• NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
• Pour in the carrots, and allow the congee to continue simmering.
• Take the chicken out of the fridge, and pour it into the congee.
• (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
• Allow this to cook for about 15 minutes.
• Add the broccoli into the pot.
• Allow the congee to cook until you are happy with the thickness of the congee.
• Bring the congee to a boil, while continuously stirring it.
• Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
• Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
• Ladle into bowls, and garnish.
• Enjoy a bowl of smooth yummy congee.