Serves 2
This simple dish brings back strong childhood memories. I remember whenever I’m sick and just don’t have the appetite to eat anything “solid”, my mom or dad would make me “bak moi” or “mince pork porridge” and everything will feel better. In Australia, this dish is called a “congee” therefore let’s go with the flow of the western world and just run with this “congee” business, lol. I will always affectionately remember this dish as “porridge” of course, but whenever I want porridge in this country.. someone will end up bringing me a bowl of oats 🙂
Anyway… here’s my recipe for rice congee, I’ve made a chicken version, you may of course feel free to substitute chicken with little balls of mince pork instead.
Ingredients:
- 3 chicken wings
- 1 cup of uncooked medium grain rice
- 9 cups of water
- 1 tbsp salt
- A dash of pepper
- 1 1-inch piece of ginger, freshly sliced
- Fried onions for garnish
- Julienne-cut peeled fresh ginger for garnish
- Fresh parsley for garnish
Method:
- In a large pot, cook rice, water, chicken wings, salt, pepper and 1-inch piece of ginger for approx. 1 hour until the rice is soft and creamy.
- Remove the cooked chicken wings and let it cool for about 10 minutes.
- Break the meat (including the skin) off the chicken wing pieces and toss them back into the pot of rice congee. Mix well and serve on a bowl.
- Garnish with fried onions, julienne-cut ginger and fresh parsley.
Kimba's Living 
Yum, brings back happy memories of congee with “oily ghost” bread stick.
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