Preparation time is 10minutes
Cook time is 1hours 30minutes
Total time is 1hours 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 600grams Macro free range Australian chicken lovely legs
- 1.75L water
- 1 brown onion, finely chopped
- 2 cloves garlic, sliced
- 2 whole dried star anise
- 1 cup Jasmine rice
- 1tablespoons salt-reduced soy sauce
- 1 bunch baby pak choy, halved lengthways
- 1/4 cup chilli sauce
- 4 free range eggs, pan-fried, to serve
- 4 spring onions, thinly sliced diagonally
- 1/2 cup fried shallots
Description
This deliciously comforting rice dish is a simple weeknight win and reheats beautifully. This congee is topped with juicy shredded chicken, a fried egg, pak choy and a drizzle of spicy chilli.
Method
Step 1 of 3
Place chicken in the bowl of a 10-cup-capacity rice cooker with steamer basket. Add water, onion, garlic and star anise. Press switch to ‘cook’ mode. Cover with lid. Cook, uncovering occasionally, for 25 minutes or until chicken is cooked through. Remove chicken from stock. Shred chicken and discard bones.
Step 2 of 3
To make congee, stir rice into stock. Add soy sauce. Partially cover with lid. Cook, stirring occasionally, for 55-60 minutes or until mixture is thick and rice is very tender. Place pak choy in steamer basket over congee and cover with lid. Steam for 3 minutes or until tender.
Step 3 of 3
Ladle congee into bowls. Drizzle with chilli sauce. Top each bowl with 1 egg, and a quarter each of the pak choy, chicken, onion and shallots. Serve.
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