Chicken and Veggie Asian Congee
Leftover Rice Recipe 1
Ingredients
2 cups cooked rice, leftover
3 cups chicken stock/ veg stock
1 cup cooked chicken
1/2 cup boiled veggies ( beans, carrots , broccoli)
1 Tsp soy sauce
1 tsp fish sauce
Ground white pepper, to taste
Garnishes
1 green onion, chopped
1 inch piece ginge julienned
Fried garlic
Fried onion
Soya
Method
If the rice is chilled, microwave it for a minute so it’s hot, which will help it absorb liquid more readily.
Add rice to blender along with just enough of the stock to blend. Blend the rice briefly (several seconds) until you have your desired consistency—this could be coarser or finer depending on your preference
Pour blended rice into a heavy-bottomed pot, then use the remaining stock to rinse out the blender so you get everything out and add to the pot. Mix well - no lumps. Cover and simmer for 10 mins stirring occasionally.
Add boiled chicken, boiled veggies , soy sauce, fish sauce, sesame oil and white pepper
Stir well
Simmer, Once the rice starts to thicken up, stir frequently with a rubber spatula to prevent the bottom from sticking to the pot.
Taste and adjust seasoning.
Serve with ginger, green onions and extra white pepper and soya if desired. Enjoy!
Happy cooking
❤️ Girija
Kitchenconfidenceindia