Chicken Congee (Gye Joke)

Name: Chicken Congee (Gye Joke)
Yield: Serves 4
Ingredients: 200g lean pork (such as pork loin), blanched and sliced; Salt; 200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces; Soy sauce; 1½ cups uncooked rice; 7 cups chicken stock; Pepper; Oil for drizzling; Spring onions, ginger matchsticks, and fried shallots, to garnish; Century eggs, quartered; Salted eggs, boiled, shelled and quartered; Rice vermicelli, deep-fried to a crisp; Prawn crackers

Choy Wai YuenServes 4Source

porridge cantonese pork loin chicken rice chicken thigh chicken breast main breakfast brunch dinner dairy free nut free simmer slow cooker cookbooks

Ingredients

200g lean pork (such as pork loin), blanched and sliced

Salt

200g boneless chicken thigh or breast meat, cut into in 1-2 cm pieces

Soy sauce

1½ cups uncooked rice

7 cups chicken stock

Pepper

Oil for drizzling

Spring onions, ginger matchsticks, and fried shallots, to garnish

Century eggs, quartered

Salted eggs, boiled, shelled and quartered

Rice vermicelli, deep-fried to a crisp

Prawn crackers

Method

Marinate the pork with salt overnight. Just before cooking, rinse with water.

Marinate chicken meat with soy sauce overnight.

Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)

To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.