Skip to main content

Cordycep Flowers and shredded Chicken Porridge ~ 虫草花鸡丝粥

 

This Cordycep flower and shredded chicken porridge is smooth, rich in flavour and comforting.  To me, this is the ultimate one-pot meal which is most welcoming for lunch or dinner especially in this hot and humid weather. The  crunchy Cordycep flowers lend a hand into bringing this porridge up to the next level.




Cordycep Flowers and shredded Chicken Porridge ~  虫草花鸡丝粥

Ingredients

  • 360 gm free range chicken (or a quarter chicken)
  • 125 gm Jasmine rice
  • 8 gm dried cordycep flowers
  • 8 dried scallops, rinsed
  • a handful of goji berries
  • 2 tsp Shaoxing wine
  • 1/2 cube of chicken bouillon
  • 8 cups of water or more according to your desired consistency
  • 3 slices of ginger
  • Salt to taste
  • A dash of sesame oil
Method
  1. To poach the cordycep flowers -  soak the dried cordycep flowers to expand for about 10 mins.  Drain.   Then boil them with just enough water to cover, once cooked, add some salt and 2 tsp Shaoxing wine.  Set aside.
  2. Boil the jasmine rice and slices of ginger with 8 cups of water in a rice cooker,  in ''Congee" mode.  Once boiling, put in the chicken.  Once the porridge is cooked, take out the chicken, let cool and shred it.  
  3. Put the shredded chicken back into the rice cooker, add in the rinsed dried scallops and cook in  "Congee" mode again.  Halfway, add in the goji berries and chicken bouillon.  Once "Congee" mode is off, add salt to fine tune to taste.
  4. Dish up and add the poached cordycep flowers on top, a dash of sesame oil and some scallions.
  5. Serve.
Note :  You can also add in the soaked cordycep flowers to boil with the congee, the second time under 'Congee' mode but the congee will turn yellow in colour.
           

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more