Chicken

Chicken and corn congee

Name: Chicken and corn congee recipe
Yield: 4
Ingredients: 300g jasmine rice; Thinly sliced long green shallot, to serve; 2 (1kg total) large chicken marylands; 1 tsp vegetable oil; 1 tsp sesame oil; 1 onion, thinly sliced; 2 garlic cloves, finely chopped; 15g ginger; 1 corn cob, kernels removed; 100g fresh shiitake mushrooms, thickly sliced; 1l chicken stock; 2 tsp cornflour; 1 egg white, at room temperature, lightly beaten; 40.00 ml light soy sauce; 200g long red chillies, roughly chopped; 250g peeled garlic cloves; 200g ginger, peeled, roughly chopped; 150ml vegetable oil; 2 tsp brown sugar; 50g tamari

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by David Allison

CHEF AND FOUNDER, STIX

Feb 21, 2023

“I’m not a ‘chilli on everything’ person, but I do love it sauteed with steamed greens like broccolini and green beans, with olive oil and garlic. Or on top of this hearty congee.”

2 cups (300g) cooked jasmine rice
Thinly sliced long green shallot, to serve

Chicken corn soup

2 (1kg total) large chicken marylands
1 tsp vegetable oil
1 tsp sesame oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
3cm piece (15g) ginger, peeled, julienned
1 corn cob, kernels removed
100g fresh shiitake mushrooms, thickly sliced
4 cups (1L) chicken stock
2 tsp cornflour
1 egg white, at room temperature, lightly beaten
2 tbs light soy sauce

Chilli tamari sauce

200g long red chillies, roughly chopped
250g peeled garlic cloves
200g ginger, peeled, roughly chopped
150ml vegetable oil
2 tsp brown sugar
50g tamari

Method

1.

For the chicken soup, preheat oven to 210°C/190°C fan-forced. Roast chicken on a baking tray for 50 minutes until cooked and golden. Set aside, covered, to cool. Peel and discard skin, then pull away meat from bones, tear meat into pieces and set aside. Discard bones.
2.

Heat vegetable and sesame oils in a large heavy saucepan over medium heat. Sweat onion, garlic and ginger, stirring occasionally, for 5 minutes or until softened. Add corn and mushrooms and cook, stirring, for a further 5 minutes.
3.

Add stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes. Stir through chicken pieces. Use a fork to whisk 1/4 cup (60ml) cold water, cornflour and 1 tsp fine salt in a small bowl until cornflour dissolves. Add to chicken mixture and simmer, stirring occasionally, for a further 10 minutes until softened. Stir egg white into soup, stirring continuously until well combined. Add soy sauce and check seasoning.
4.

Add the cooked rice and simmer, stirring occasionally so rice doesn’t stick to the bottom of the pan, for 25-30 minutes until thickened.
5.

Meanwhile, for the chilli tamari sauce, add chilli, garlic and ginger to a food processor or blender and whiz until finely chopped. Heat oil in a wok over high heat until the surface seems to shimmer slightly (when oil starts to split). Reduce heat to medium-low, add chilli mixture, and cook, stirring occasionally, for 5 minutes. Add sugar and cook, stirring, for 1 minute until sugar dissolves. Add tamari and cook for 10 minutes, stirring frequently, as mixture catches easily to bottom of pan (sauce should darken and oil should leach out).
6.

Serve congee with a dollop of chilli tamari sauce and sliced shallot.

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Recipe Notes

Leftover chilli tamari sauce can be stored in an airtight container in the fridge for up to 1 week. It’s delicious with noodles or to add a kick to your sandwich.