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Abalone Chicken Congee

   

Abalone Chicken Congee (Porridge)

Abalone Chicken Congee Recipe

This homely and luxurious bowl of abalone chicken congee is full of umami sweetness!


For convenience, place ikan bilis in a disposable soup pouch and discard after cooking.

Serves: 4

Prep Time: 10 mins

Cook Time: 50 mins

Ingredients

  • 8 dried scallops (conpoy/干贝)
  • 2 chicken legs/thighs (skin removed) may also use 400 grams of chicken breast
  • 1000 + 1200 ml water
  • 1 cup rice
  • 1 can abalone sliced thinly; reserve the abalone broth from the can
  • 8 red dates
  • 2 carrots peeled & cut to small chunks
  • 2 tbsp ikan bilis (dried anchovies/江鱼仔) for convenience, place them in a disposable soup pouch
  • coriander for garnishing
  • dashes of white pepper to taste

Directions

  1. Rinse dried scallops and soak them in a small bowl of hot water until softened. Shred the scallops and reserve the soaking water.
  2. Boil chicken in 1000ml of water for 20 minutes. Take out the chicken and shred when cool enough to handle. Warm the abalone slices for 1 minute in the chicken broth using a slotted ladle. Strain the chicken broth. Set aside.
  3. Rinse rice until water runs clear, then add washed rice to a soup pot with the shredded scallops, red dates, carrots, ikan bilis and 1200ml of water.
  4. Bring to a boil. Leave the lid partially open and reduce heat to a simmer. Stir the bottom of the pot every now and then to prevent the rice from sticking to the base. Simmer for about 15-20 minutes until the rice turns to porridge.
  5. Add the scallops soaking water, abalone broth and chicken broth. Continue simmering for 10-15 minutes, until the porridge reaches a congee consistency. Top up with more chicken stock or hot water whenever needed.
  6. Ladle congee to serving bowls and top with abalone slices, shredded chicken, white pepper and coriander leaves.

 

                                           

Leave a Comment





49 Responses to “Abalone Chicken Congee”

  1. April — February 17, 2012 @ 6:22 am

    Can I substitute carrot with Japanese sweet potato? Happen to have some in my pantry.

    Reply

    • wiffy replied: — February 17th, 2012 @ 10:37 am

      yes, you can.

      Reply

  2. lisaiscooking — February 12, 2013 @ 4:37 am

    What a beautiful congee! I’ve never tasted abalone and would love to. It sounds great here as does the broth.

    Reply

  3. Casey66 — February 20, 2013 @ 7:56 am

    Hi, i would love to try this recipe. Can I use a slow cooker instead? Thanks!

    Reply

    • wiffy replied: — February 20th, 2013 @ 5:11 pm

      Hi, yes, you can.

      Reply

      • Casey66 replied: — February 26th, 2013 @ 6:49 pm

        Hi so I just put everything into the slow cooker until it is cooked?

        • wiffy replied: — February 27th, 2013 @ 11:20 am

          I’m not familiar with cooking congee using slow cooker, sorry.

  4. Ely — February 26, 2013 @ 6:52 am

    Hi Wiffy! What do you mean by abalone broth? Is it the “soup” thing in the can the abalones are from or do you mean the water we boil the abalones in? Thanks!

    Reply

    • wiffy replied: — February 26th, 2013 @ 10:44 am

      Hi Ely, I mean the soaking liquid straight from the can, will amend the recipe to make it clearer.

      Reply

  5. faith — June 27, 2013 @ 3:33 am

    would this work without the abalone? I really dislike the taste of it. What can I use to replace the abalone broth then?

    Reply

  6. Yim — September 20, 2013 @ 1:54 am

    Hello! Can I replace the chicken with NTUC chicken fillet instead?

    Reply

    • wiffy replied: — September 20th, 2013 @ 1:30 pm

      Yes, you can!

      Reply

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