Things that surprised us about coffee more than caffeine itselfIf there's one day of the year you'd struggle to get through without a mug of coffee, it's International Coffee Day. That day is today, even in a couple of countries that tried to ban it three or...
Edible billboard touts virtue of cakeWe didn't need an ad to tell us "life is better with cake" but one artist's edible advertisement has convinced us marketing goes better with food.
Hummingbird porridgeNo-one will ever make porridge like my dad used to make it. I can't put my finger on it and goodness knows I have tried but since he joined the big butcher shop in the sky in the early '80s, I have...
Chicken congee (delicious rice porridge)
5 stars - based on 2 reviews
- ¾ cup short grain sushi rice
- 4 cups chicken stock
- 2 cups water
- 1 small chicken thigh (80g), cut into thin strips
- few drops sesame oil
- couple of slices of fresh ginger, shredded
- drop of light soy sauce
Rinse rice gently. Drain.
Rub sesame oil and some salt into rice with fingers, let stand one hour.
Bring chicken stock and water to boil, add rice. Return to boil, partially cover and simmer until porridge consistency anytime you like beyond about two hours.
Add raw chicken, ginger, drop of light soy.
Add white pepper and salt to taste.
Simmer for 15 minutes or so, until chicken is cooked.