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RECIPE FOR MULTIGRAIN CONGEE
100g uncooked multigrain
40g uncooked millet
60g uncooked short grain rice
700g raw chicken carcasses (about 2 medium sized chickens) – refer to notes
40g dried scallops (about 5 pieces) – rinsed
250g pumpkin/ butternut squash (skinned and diced)
2 slices gingers
2 litres water (including water used for soaking the rice and scallops)
Light soy sauce
Spring onions (chopped)
- Wash and rinse the rice (multigrain, millet and short grain rice) for several times until the water turns clear. Soak the rice with water for at least one hour.
- Rinse and soak dried scallops with hot water for 10 minutes. Then break the scallops into small pieces. Reserve the soaking water.
- Remove any excess skin and fat from the chicken. Rinse with cold water. Blanch in boiling water, drain and rinse again with cold water. Set aside.
- In a large stock pot, add in all the ingredients (refer to notes). Spread the chopped pumpkins at the bottom of the pot and place the chicken carcasses on top. Put the sliced gingers and dried scallops inside the chicken carcasses. Sprinkle the soaked rice over all the ingredients. Lastly, add the water. This will help to prevent the rice from sticking to the bottom.
- Bring it to a boil under medium heat, reduce heat to low and simmer for 2 hours or until the congee reaches the consistency you desire. After 1 hour, the rice should have broken and developed starch. To avoid the congee from sticking to the bottom, give it a stir occasionally. Add a little bit water if the congee is too thick. Skim off any fat or scums that float to the surface.
- 15 minutes before the end of cooking, remove the chicken carcasses. Shred the chicken meat off the carcasses and return the chicken meat to the pot.
- Season to taste and serve with condiments.
- You can use any combination of grain and rice. But millet and short grain rice will give your congee a smoother texture.
- Use the whole chicken carcass to cook. Do not chop it into pieces as it is difficult to scoop them up after cooking. Chicken carcass can be substituted with pork ribs. If you don’t want to use chicken carcass, then use homemade chicken stock (鸡汤) instead of water.
- Use a large stock pot with enough depth as you don’t want the congee to spill over during cooking. Make sure the water level is at least 12cm/ 5 inches apart from the top of the stockpot. If this isn’t possible, then cook with lid partially covered.
- How to toast peanuts – please refer to this post .
- How to toast anchovies – please refer to this post.