Congee with lap cheong and prawns
serves
6
With fragrant sesame oil and ginger, congee is the ideal base for prawns, chicken and salty-sweet lap cheong.
Ingredients (14)
- 2 tsp sesame oil
- 2 tbs fresh ginger, finely chopped
- 8 lap cheong sausages (from Asian grocers), thinly sliced
- 1 1/4 cups (250g) long grain rice
- 4 small chicken drumsticks
- 8 cups (2L) chicken stock
- 2 tbs light soy sauce
- White pepper, to season
- 1 tbs peanut oil
- 20 medium green prawns, peeled and halved lengthways
- Chilli oil, to serve
- Thinly sliced long green shallots, to serve
- Crispy shallots, to serve
- Toasted sesame seeds, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat sesame oil in a large heavy-based saucepan over medium heat. Add ginger and half the sausage and cook, stirring constantly, for 1 minute, or until fragrant. Add rice, drumsticks and stock. Bring to the boil, stirring occasionally, then cover with a lid and reduce heat to low. Simmer, stirring regularly, for 1 hour, or until congee is the consistency of loose porridge.
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2.Remove chicken, cool slightly, then shred meat, discarding skin and bones. Stir the shredded chicken and soy sauce through the congee. Season with white pepper.
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3.Heat peanut oil in a large frypan over high heat. Add remaining sausage and cook for 1-2 minutes, until beginning to crisp. Add prawns and cook for 2 minutes, or until prawns are cooked through.
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4.Ladle congee into serving bowls and top with lap cheong and prawn mixture, chilli oil, long green shallot, crispy shallots and sesame seeds to serve.
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