10/10/11

Chicken congee





On today's menu, chicken congee! It's not cold outside, nor am I sick but I had awesome congee during the weekend and now all I want to eat is congee. The most important part of making congee is making the chicken stock. Boil chicken bones, or even the whole thing until the water becomes opaque (1-2hrs). If you don't have enough stock add chicken broth, not the campbells stuff. Use the asian stuff and your congee will taste like chinatown.

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