Latin American Chinese Chicken Congee

Ingredients

In this Latin American Chinese adaptation of Bubur Ayam, we incorporate Latin American Chinese spices and ingredients to give the dish a distinct flavor profile. The original Indonesian dish is typically milder in taste, while this fusion version adds a touch of spiciness and uses Latin American Chinese herbs and garnishes to enhance the overall flavor. We alse have the original recipe for Bubur ayam, so you can check it out.

• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (185g) cooked shredded chicken 1 cup (185g) cooked shredded chicken
• 1/2 cup (100g) jasmine rice 1/2 cup (100g) jasmine rice
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• Salt and pepper to taste Salt and pepper to taste
• Optional garnishes: chopped cilantro, sliced green onions, lime wedges Optional garnishes: chopped cilantro, sliced green onions, lime wedges

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the ground cumin, paprika, chili powder, dried oregano, and ground turmeric to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the chicken broth and bring it to a boil. Add the shredded chicken and jasmine rice to the pot, stirring to combine.
4. 4.
   Reduce the heat to low and simmer the congee for about 30 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency.
5. 5.
   Stir in the coconut milk and season with salt and pepper to taste. Cook for an additional 5 minutes.
6. 6.
   Serve the Latin American Chinese Chicken Congee hot, garnished with chopped cilantro, sliced green onions, and a squeeze of lime juice.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Jasmine rice — Rinse the jasmine rice under cold water before adding it to the congee to remove excess starch and achieve a fluffier texture.
• Ground cumin — Toasting the ground cumin in a dry pan for a few minutes before adding it to the dish will enhance its flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the congee.
• Customize the garnishes by adding sliced jalapenos, diced tomatoes, or avocado for an extra Latin American touch.
• If you prefer a thicker congee, cook it for a longer time until it reaches your desired consistency.
• Leftover congee can be refrigerated and reheated the next day. Add a splash of water or broth when reheating to maintain its creamy texture.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Latin American Chinese Chicken Congee as a main dish for a comforting and satisfying meal. It can be enjoyed for breakfast, lunch, or dinner.

Presentation advice

Present the Latin American Chinese Chicken Congee in individual bowls, garnished with a sprinkle of chopped cilantro, sliced green onions, and a lime wedge on the side. The vibrant colors and fresh garnishes will make the dish visually appealing.