Chicken soy sauce with rice congee or plain rice soup. Worcestershire and soy sauces enliven creamed chicken with rice. I used half a cup of rice and was happy with the consistency of the sauce - it made an excellent 'gravy' for the chicken. In addition I threw in some extra spices - pepper paprika and about a cup of shredded cheddar cheese.
Congee is the ultimate comfort food in Asian cuisine.
The word "congee" derives from Tamil, and different Asian cultures have their own version of this delectable, often savory, rice porridge.
A Chicken and Rice Soup made by cooking chicken pieces in the broth which yields a beautiful savoury, golden soup without having to man handle This Chicken and Rice Soup recipe is a terrific base for adding your own touch.
You can have Chicken soy sauce with rice congee or plain rice soup using 12 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Chicken soy sauce with rice congee or plain rice soup
- Prepare 1 of large chicken breast,cubed.
- Prepare 10 clove of garlic or less.
- It's 1 bunch of spring onion.
- You need 1/2 tbsp of oyster sauce.
- It's 1/2 tbsp of soy sauce.
- You need 1/2 tsp of brown sugar.
- It's 1/2 tsp of black soy sauce,or sweet soy sauce.
- You need 1 tsp of sesame oil.
- Prepare 1 tsp of sesame seeds.
- It's 1 of oil to fry garlic.
- Prepare 2 of bowls of rice congee.
- You need 1/4 tsp of pepper to taste.
It's slurp-worthy delicious as it is, but can take more veggies, more. This simple congee rice porridge recipe is made from chicken stock, rice and fresh ginger. As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
Chicken soy sauce with rice congee or plain rice soup instructions
- Boil cooked rice (half cup of cooked rice and 1 and a half cup of water) with little salt on low heat until soft,or check in my rice congee recipe use rice cooker https://cookpad.com/us/recipes/363382-kanyas-rice-congee.
- Fry minced garlic until light gold on the pan,remember the colour will be darker when you transfer to the plate,so stop fry while you see light gold :),chop spring onion,set aside.
- With the same old pan,left some of garlic,fry chicken until no longer pink,seasoning,add sesame seeds,stir until juice from chicken and sauce get dry,sauce coat chicken pieces,transfer to serving plate.
- To serve : hot rice congee,soy chicken both top with fry garlic and spring onion :).
Add sliced green onion and optional sesame oil or soy sauce to taste. This homemade soy sauce chicken has silky tender meat with a deep savory flavor. Learn how easy it is to make it at home and even achieve restaurant taste. I always reserve some braising liquid as dipping sauce and pour some on the steamed rice. You can also serve it with some Sriracha sauce.