Singaporean chicken congee / rice casserole with chicken
Here is a little longer introduction regarding this recipe :) I am a big fan of the Formula 1 sport that takes place during the year approximately every 2 weeks in another country, on that day / weekend I prepare a traditional dish of that country. Last weekend Formula 1 was held in Singapore and since I am not very familiar with Singaporean cuisine, after a long search on the Internet I found this traditional recipe of the Singaporean restaurant Five Star Chicken. What exactly is Congee? Congee is a type of rice porridge. rice porridge] which is popular in many Asian countries. It is mostly served with meat or seafood but it is also consumed without anything. There are really many variations. It is very nutritious and light and is therefore suitable for the sick, the elderly, pregnant women and young children. In some countries it is served exclusively for breakfast or late dinner. Although this dish may be a little unusual for our terms, I totally recommend it to anyone who likes ori
Preparation steps
- All oriental ingredients in this recipe can be bought in larger market, if you can't find oyster sauce then add extra soy sauce mixed with a little flour and a teaspoon of sugar.
- Wash the rice and put it in plenty of water to boil. Add garlic, ginger sugar, pepper, salt and cook for an hour at medium temperature until the rice begins to disintegrate or become thick and creamy. Add water during cooking if necessary. Be careful not to burn. When the rice is half cooked, stir often because this process will break down the rice sooner, which is the purpose of this dish. There is one teaspoon of salt in the recipe but if you like salty then add according to your taste.
- When cooked, the cash register should be as thick as a baby piggy bank. If it is too thick add a little milk if it is too thin then extend the cooking for a few minutes.
- Cut the meat into small pieces. Heat the oil in a pan or wok, add the meat and fry for 1-2 minutes on high heat. Add sauces, vinegar and seeds and fry for 6-8 minutes. Add finely chopped spring onions at the last minute. If all the liquid has evaporated then add 2-3 tablespoons of water and fry for 30 seconds.
- Serve in small deeper bowls, fill 2/3 with casserole and add chicken on top. Sprinkle with finely chopped chives.
- Instead of chicken you can prepare it with pork or veal / beef.
