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Usually, I have congee for breakfast, but today I just wanted a big bowl of this culinary marvel for lunch.
It is one of the most satisfying dishes out there, as long as it is properly seasoned and has the ingredients you long for at the moment. As far as congee goes – anything goes 🙂
Even the texture has no right or wrong. As long as you like it – that’s the right texture. I like mine fairly thick, tasty, spicy and with lot’s of “stuff” in it. I happened to have fresh chicken livers today, but you can use any protein you like, shrimps, scallops, chicken or whatever is handy. Maybe just vegetables? With egg or without? Many condiments or none?
Today I cooked my rice in a rich chicken stock, flavored with lots of grated ginger, garlic paste, kosher salt and ground chili pepper and a splash of fermented bean sauce. Once the porridge had the desired texture, I added medium-fried chicken livers, Chinese black mushrooms, cooked ham, corn, black beans, sesame oil, finely sliced chilies and scallions.
Bon Appetit ! Life is Good !
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Chicken Liver Congee
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Chicken Liver Congee
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Preparation:
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season with granulated garlic, kosher salt, cayenne pepper, five spice powder, add cornstarch, mix well
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fry livers in peanut oil until medium, remove to absorbent paper
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almost ………
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to the porridge add livers, beans, corn, mushroom, chilies, scallions and sesame seed oil, check/adjust seasoning
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Chicken Liver Congee
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Chicken Liver Congee
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Chicken Liver Congee
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Looks good!!! I love chicken livers!! But i can not eat beans they just dont like me can the beans be replaced with something else? maybe green peas?!
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Of course Jewel. How about any other vegetable you like 🙂 Cheers
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Hans, I love chicken livers, and this looks and sounds so good it’s a must for me. So many of my family turn up their noses at liver, but they just don’t know how to cook liver. Even my kids ate it when I cooked it for them. I’ll make this for me.
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