From an interview with Siang Khor.
Siang immigrated to Canada more than a decade ago. He pursued his dream in computer engineering at the University of Toronto. Today, he works as a Tech Lead at Arrive. As part of his role, he collaborates with different stakeholders across the organization to solve problems using technology.
Chicken Congee (Jook)
Congee is popular as the ultimate Chinese comfort food. It is relished in Chinese households morning, noon and night. While plain congee is a staple dish in China, it is called congee only in Hong Kong English but is more commonly recognised as Jook. This thick soupy porridge is made heartier with the addition of chicken. It is ideal for cold winter months as it warms up the body and soul. Often associated with growing up, Congee doesn’t have a cultural significance for the holidays but it is my go-to comfort food.
Ingredients required to prepare chicken congee
- 1 cup long grain rice
- 8 cups of water
- 6 chicken thighs (bone-in)
- 1 piece of ginger, peeled and sliced into large pieces
- Salt, as per taste
- Scallions, for garnish
How to prepare chicken congee
- Rinse and drain the rice and pour it into a heavy stock pot.
- Add in the water, ginger, and chicken thighs.
- Bring the pot to a boil then immediately turn down the heat.
- Allow the pot to simmer, covered, for 1-1 ½ hours, or until the rice has absorbed most of the liquid and has started breaking apart.
- Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
- Add the shredded chicken back into the congee and mix well.
- Add salt, if desired.
- Serve the congee into individual bowls and garnish with green onions, if desired.
One of my favorite toppings to go with congee is fried garlic oil. To make fried garlic oil, you’ll need to fry some crushed garlic until it’s golden brown.
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