Chicken, carrot and kale congee
Recipes » Main Dish » Stir-Fries
Healthy, tasty, easy. Good packed lunch.
"I did this on a stovetop instead of a rice maker. Worked just fine, you just need to add about 1.5x the stock since there's more evaporation on the stove. I used half chicken-stock half vegetable stock which gave it a good complex flavor. I also used baby s---takes, about double the amount, and left them whole." - sthanatosYield: 8 Ready in 1 hours, 30 minutes
Cuisine: asianMain Ingredient: chicken
67% would make again (reviews)
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Notes Chicken, carrot and kale congee Preparation
Heat oil in bowl of rice cooker. Saute onion, ginger, garlic and carrot. Add rice, coat with oil. Add chicken stock. Cook on porridge cycle 1 hr or longer.
Marinade chicken in soy sauce, rice wine and sesame oil. Add to rice porridge with mushrooms, cook further 30 minutes. Add cooked kale at end.
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Chicken, carrot and kale congee Reviews
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Delicious! I made it on the stove top as well. Just used extra liquid and kept it fairly soupy until the end when I allowed it to reduce somewhat. Served it the second night on a bed of steamed kale to make it even more healthful.
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Having never cooked with kale before, I didn't know what to expect. I modified the recipe to cook it on the stovetop. I didn't have every ingredient on hand, so I substituted with ground ginger, canned mushrooms and white wine vinegar and it still turned out great.
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I did this on a stovetop instead of a rice maker. Worked just fine, you just need to add about 1.5x the stock since there's more evaporation on the stove. I used half chicken-stock half vegetable stock which gave it a good complex flavor. I also used baby s---takes, about double the amount, and left them whole.
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[I posted this recipe.]
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