2 cups rice(I prefer sushi rice)
1.5 - 3 Litres Stock
1 bunch spring onion
1 packet(dried) or punnet Shitake Mushrooms
1-2 teaspoons minced garlic or garlic cloves
1-2 teaspoons minced ginger or grated fresh ginger
1-2 teaspoons brown sugar
1-2 teaspoons crispy chilli oil(or more to taste)
2 tablespoons of peanut oil
¼ cup mirin or cooking rice wine
¼ cup soy sauce
¼ cup rice wine vinegar
½ teaspoon Chinese 5 spice
500 grams Chicken thigh (cutlets or fillets)
2 heads Bok choy
1 teaspoon of sesame oil(for garnish)
I had a horrible runny nose and felt myself getting sick this week, a recipe like this is prefect for a pick me up when you don’t have days for soup or just want something different this hits the spot for me.
Begin by preparing the mushrooms
Once soaked remove the stems and thinly slice
then chop half the spring onion roughly about the length of a finger joint.
Then chop the other half finely about 5mm set aside
Rustically chop the Bok Choy and set aside
Dice the chicken thighs, saving the bones if you use cutlets as they will enhance the flavour
In a heavy base pot heat the oil and throw in chicken thighs being careful to spread evenly without stirring too much and allow them to brown.
Add aromatics, mushrooms, and the roughly chopped spring onion.
Once you can smell the spring onion stir in the rice until it turns glassy and the liquid is absorbed.
Add the sauces, mirin, soy and rice vinegar and sugar then stir until absorbed.
Once this is done dump in the stock, between 1 and 3 litres(depending on texture preference) and try not to over stir, let the rice become porridge and allow it to cook. My preference is about 1.5 - 2 litres and slightly softer than risotto.
When the congee has reached the desired texture take off the what and add the Bok choy allowing the residual heat to soften.
Use the remaining spring onion and sesame oil to garnish when serving.
