Macanese Chicken Congee

Ingredients

The Macanese adaptation of Dakjuk incorporates local ingredients and spices to create a distinct flavor profile. While the original Korean Dakjuk focuses on simplicity and mild flavors, Macanese Chicken Congee adds complexity with the use of Macanese spices such as turmeric, cinnamon, and star anise. Additionally, the garnishes of crispy fried shallots and fresh cilantro enhance the dish's taste and presentation. We alse have the original recipe for Dakjuk, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1/4 cup dried shrimp, soaked in water and drained 1/4 cup dried shrimp, soaked in water and drained
• Salt, to taste Salt, to taste
• Crispy fried shallots, for garnish Crispy fried shallots, for garnish
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, bring the chicken broth to a boil. Add the chicken breasts and cook until they are fully cooked and tender. Remove the chicken from the pot and shred it into small pieces using two forks. Set aside.
3. 3.
   In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are softened and fragrant.
4. 4.
   Add the turmeric, cinnamon stick, star anise, and dried shrimp to the pot. Stir well to combine the flavors.
5. 5.
   Add the rinsed rice to the pot and stir to coat it with the spices and aromatics.
6. 6.
   Pour the chicken broth into the pot with the rice and spices. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for about 30 minutes, or until the rice is fully cooked and the congee has thickened to a creamy consistency.
7. 7.
   Stir in the shredded chicken and season with salt to taste. Cook for an additional 5 minutes to heat the chicken through.
8. 8.
   Remove the pot from the heat and discard the cinnamon stick and star anise.
9. 9.
   Serve the Macanese Chicken Congee hot, garnished with crispy fried shallots and fresh cilantro.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in water for about 15 minutes before using to rehydrate them and remove any excess saltiness.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Adjust the consistency of the congee by adding more broth if you prefer a thinner texture.
• Customize the garnishes by adding sliced green onions, chopped peanuts, or a drizzle of sesame oil.
• Leftover congee can be refrigerated and reheated the next day. Add a splash of water or broth when reheating to restore the desired consistency.
• Experiment with different spices and herbs to create your own variations of Macanese Chicken Congee.

Serving advice

Serve the Macanese Chicken Congee in individual bowls, allowing each person to garnish their own bowl with crispy fried shallots and fresh cilantro. Accompany the congee with a side of pickled vegetables or a simple green salad.

Presentation advice

To enhance the presentation, sprinkle the garnishes evenly over the congee, creating a colorful contrast. Consider using a shallow bowl to showcase the creamy texture of the congee.