5 Spice Chicken Congee

I had chicken that was over marinated because we left it marinated for way too long. So what to do with a salty chicken? Make congee with it :)
Turned out it was a pretty awesome mistake. It made a weeks worth of breakfast and some lunches since you can reheat it in the microwave in the mornings.

5 Spice Chicken Congee

Time: 60 mins Makes: 1 big pot of Congee

Ingredients

• 1 Cornish Hen or 1 Small Chicken (depends on how much meat you want)
• 1 muk or 1.5 muks of rice (frozen over night)
• 1/2 tsp or 1.5 tsp salt (pending on which bird you picked)
• 1/2 tsp or 1.5 tsp 5 spice powder (pending on which bird you picked)
• 1 green onion
• 1 cm block of ginger
• 1.5 - 3L of water

Directions

1. Wash your Cornish hen or chicken. Dry and then rub the chicken with the salt and 5 spice powder. Let it sit for 30 minutes to marinate or leave overnight in fridge if you desire.
2. Start off with 1.5L of water and bring to a boil.
3. Wash the green onion and ginger. Cut the green onion into smaller pieces and put both green onion and ginger into the water.
4. Add the rice
5. Once the water is back up to a boil, add the hen. The amount of time it makes Congee is about the amount of time required to cook a chicken so it's safe to add at the same time.
6.  Monitor the thickness of the congee and add more water as required. You'll probably want to increase it by at least 0.5L if you want to leave it unmonitored. 
7. Let it simmer at medium-low heat for half an hour until everything cooks through.
8. Once it's cooked, take 2 forks and shred the meat into the congee.

Serve hot. Great for breakfast or brunch. 

Categories: chicken, Congee