This dish, which was created for the 2019 NYT Food Festival by Tyler Heckman, the executive chef at Ferris restaurant in New York, combines his interest in Cantonese cooking with his affinity for the flavors of New York City street food — specifically, the chicken and rice plates sold from halal carts. Congee is a rice porridge popular in China and among other Asian cuisines, and this version is heavily spiced with cumin and turmeric, which lend a golden hue and an earthy flavor. If you haven’t made congee before, you might balk at the high ratio of water to rice, but give it time, and the rice will break down until creamy. Spiced chicken, tangy yogurt and a punchy blender hot sauce add texture, richness and brightness to the dish. Featured in: Finding The Deliciousness In New York City.
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Serving Size: 1 recipe (2415g) | ||
Recipe Makes: 1 | ||
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Calories: 2968 | ||
Calories from Fat: 1053 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 117g | 156 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 13g | ||
Cholesterol 814.5mg | 251 % | |
Sodium 5807.6mg | 200 % | |
Potassium 5675.1mg | 149 % | |
Total Carbohydrate 259.6g | 76 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 238.2g | ||
Protein 214g | 306 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2968
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