CONGEE

Congee is a good all round staple and is the breakfast of choice for the students at Chia Wu. Mrs Chan's
versions is quite elaborate and made from fresh rice but she does get up at 4am. Jamie's version is far
easier and uses up any left over cooked rice.

It's great if you're not feeling well and even better if you are just really hungry!

JAMIE'S EASY CONGEE

Congee
  • Place twice as much water as you have cooked rice into a big pot
  • Stir the water through the rice to break up any clumps
  • Bring the water and rice to the boil and then lower the heat until the right consistency is achieved which should take about 40 minutes

Variations:

Add some thinly sliced raw chicken or fish to the stock towards the end of the cooking.

Condiments:

Serve with side dishes to be added individually, or do what Jamie does and finely slice what ever left overs or vegetables are in the cupboard, stir through the congee, add a big dash of light soy sauce and then enjoy!

Jamie's favourite extras

  • Sliced iceberg lettuce
  • Fish Tofu
  • Fried Garlic – but honestly who’s got time to fry garlic?
  • Coriander

Most people like to add white pepper before eating but Jamie loathes white pepper so he won’t be recommending that.

If you are making it from fresh rice you must wash the rice before you cook it. The best way to do this is to put it in a basin, cover it with water and stir vigorously with a whisk. When the water is cloudy, drain it and then wash it again. Jamie recommends you do this three times or till the water is clear.

For fresh rice observe the following rice to water ratios and then do the same as for cooked rice:

1 x cup of rice to 10 cups of water – this gives your congee a medium consistency. Either reduce or increase the water by two cups for a thicker or thinner porridge.

 

GOOEY SOY CHICKEN WINGS

Gooey Chicken Wings

This is an amazing dish when served with steamed rice. The sauce from the wings seeps into the rice and makes it gooey and fabulous.

Its not a dish for visitors though as you usually end up eating the wings with your fingers which becomes a sticky mess.

  • 1kg of Chicken wings – tips removed and cut at the joints
  • 1 tablespoon of vegetable oil
  • 1 onion
  • 1 clove of garlic
  • 1 slice of ginger, peeled and scored
  • 1 tablespoon of dark soy
  • 1 tablespoon of light soy
  • 1 tablespoon of black beans – reconstituted in half a cup of hot water
  • 1 splash of rice wine or cooking sherry

In a hot saucepan add the oil then the ginger. Stir for 30 seconds until you can smell the ginger. Add the wings and stir quickly to coat them in oil. Then add the onion and garlic. Leave on high heat until the wings brown lightly but keep stirring because they will want to catch on the bottom of the wok.

Once the wings are lightly browned add the dark and light soy and then the blackbeans. Jamie likes to mush the blackbeans up a bit with the back of a spoon so he gets the flavor without having to bite through the beans, they can be a little strong in flavor.

Add the splash of rice wine or sherry, or water if you don't have either, turn the heat down to as low as it can go and then put the lid on.

It cooks in about 20 mins, check the thickest part of a wing to make sure the chicken is cooked through. Serve with steamed rice with lots of the sauce seeping into it.