Chinese BBQ Chicken & Ginger Congee
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Elevate your next serving of rice by creating this easy savoury rice porridge known as 'congee.' Serve adorned with delicately seasoned chicken thigh, tender greens and crispy shallots for an exciting blend of colour, flavour and crunch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
ginger paste
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
1 tin
sweetcorn
1 packet
Asian greens
1
radish
2 clove
Garlic
pinch
chilli flakes
1 packet
chicken thigh
1 sachet
Asian BBQ Seasoning
(Contains Gluten, Soy, Wheat;)
1 sachet
crispy shallots
Not included in your delivery
olive oil
5 cup
boiling water
¼ tsp
salt
¼ tsp
brown sugar
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring, until fragrant, 1-2 minutes. • Stir in the boiling water (5 cups for 2 people / 10 cups for 4 people) and chicken stock pot. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.
• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. Thinly slice radish into sticks. Finely chop garlic.
• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste.
TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.
• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
• In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook Asian greens, until wilted, 2-3 minutes. Transfer to a bowl and cover to keep warm. • Return pan to medium high heat with a drizzle of olive oil and cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• Slice chicken. • Divide ginger rice congee between bowls. Top with Chinese BBQ chicken, Asian greens and radish. • Drizzle garlic chilli oil over congee. Sprinkle over crispy shallots. Enjoy!