Kuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
Bring back the quintessential Aussie burgerYou may have noticed that as the years go by, food is changing. The advent of processed food has only been around for roughly 75 years a mere speck of sand in the hourglass of food history....
Chocolate, coconut and banana breadGood old, ubiquitous banana bread. It's on every cafe menu from Toorak to Townsville and like most popular items, you can get some stellar ones and some truly diabolical ones. The price too, isn't...
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.