This recipe for a deeply flavorful and authentic Chinese congee allows you to create a rich collagen broth and tender chicken simultaneously by simmering chicken wings. When combined with a basic plain congee, it creates a comforting and wholesome meal at home. It's also recommended for times when you have a poor appetite or need nourishment.
Ingredients
Main Ingredients (2-3 servings)
- Rice 200g
- Chicken Wings 5 pieces
Seasonings
- Water 1.5L
- Salt (to taste)
- White Sesame Oil 1.5 tbsp
- Cooking Sake (Rice Wine) 2 tbsp
- Water 500ml
Steps
- Add 200g of rice, which has been soaked for about 30 minutes, to a pot of boiling 1.5L of water. Adjust heat to medium-high and cook for 20 minutes, stirring occasionally. Keep the heat at a level that maintains a re-boil to prevent the starch from washing out.
- In a separate pot, without oil, place 5 chicken wings with the skin side down.
- Sprinkle salt (to taste) on the chicken wings and grill until nicely browned. Cutting the chicken wings at the joints can release more flavor.
- Add 1.5 tbsp of White Sesame Oil, 2 tbsp of Cooking Sake (Rice Wine), and 500ml of water to the browned chicken wings. Cover and simmer for 20 minutes.
- Once the chicken wings are tender, remove them from the pot, separate the meat from the bones, and shred.
- Add the plain congee you cooked to the broth used to simmer the chicken wings and mix until it reaches your desired consistency.
- Return the shredded chicken wing meat to the congee and mix well.
- Taste and adjust seasoning with salt and pepper. Serve in bowls, optionally garnished with cilantro.
- For variations, mix in grated ginger, pepper, and salt.
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