I hope everyone get a chance to reconnect with your friends and family. That is all about for the Moon Festival – a reunion. Enjoy a piece of moon cake too if you have it. Mine was long gone in my tummy. I wish I have another box of moon cakes. Hehhehe. A friend showed me a link about the new moon cake from Starbucks. It looks yummy. Too bad they don’t sell it in US, or I would definitely get one. Usually I would gather with friends and family for a big dinner to celebrate the Moon Festival. This year, I’ve been working like hell at work, and I didn’t really have much energy left to hang out. You know, everyone is so overloaded these days in this economy. I made a big pot of chicken congee for my lunch and dinner. It does remind me of a lot of childhood memory. Back then when I was skinny, I used to have a bowl of chicken congee at a congee store near my house about two or three hours after dinner, and followed up with a soft ice-cream cone from 7-11! I was like eating four or five meals a day. Of course, having an extra meal right before sleep was not a good thing to do. I don’t have that habit of having extra meals anymore. But I do miss the chicken congee from that store. It was plain simple and comforting. Most congee stores have their secret recipes of making the congee (rice soup base) smooth and supreme. For now, my home-made chicken congee was not too shabby. It still gave me a very warm feeling.
- Chicken, 1 pound (bone or boneless, it’s up to you. Even though I used 4 thighs, I would recommend using boneless thigh meat)
- Rice, uncooked, 1.5 cups (or you can used 2 cups cooked rice)
- Water, 12 cups (at least)
- Ginger, 3 slices
- Scallion, 3 stalks
- Fish sauce, 1 Tbsp
- Salt, a dash
- Put uncooked rice in a big pot. Wash and rinse it for a few times. Then add about 12 cups of water.
- Add chicken in the pot. Use high heat. Bring everything to a boil. Then turn the heat down to low, and let it simmer (without a lid) for about 45 minutes. Stir occasionally to avoid the rice from sticking to the bottom or the side of the pot. Also, you may need to add more water as the rice begins to absorb the moisture.
- Cut ginger into very thin slices. Add it to the pot. Let it simmer for another 15 minutes.
- Add a tablespoon of fish sauce to the pot. Mix it well. Taste it. Add a pinch of salt and a dash of white pepper if needed. Turn off the heat.
- Cut scallions into dices. Add it to the pot. Mix it well. Take chicken meat out of the pot. I used the whole thighs. I took them out and deboned them. Cut the meat into small pieces. Add the chicken back to the pot. Mix everything well. Serve hot.