Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, rice congee (bubur nasi). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Rice Congee (Bubur Nasi) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Rice Congee (Bubur Nasi) is something that I’ve loved my whole life. They’re fine and they look fantastic.
Watch as I cook Nasi Bubur (Congee, Jok or Rice Porridge) made using Thai Jasmine Rice and chicken stock, served with garnishes of fried beef mince and. Congee or conjee (/??k??nd??i/) is a type of rice porridge or gruel. When eaten as plain rice congee, it is most often served with side dishes.
To begin with this particular recipe, we must first prepare a few components. You can cook rice congee (bubur nasi) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Rice Congee (Bubur Nasi):
- Make ready 1 cup White Rice (rinsed or soaked)
- Make ready 4-6 cups Water/Stock
- Make ready 250 g Minced Chicken (ground meat is better)
- Get 30 g Spring Onions (white part minced)
- Prepare 30 g Spring Onions (green part finely chopped)
- Prepare 20 g Ginger (minced)
- Get 20 g Ginger (slice thinly)
- Prepare 20 g Garlic (minced)
- Take 1 tsp White Powder
- Make ready 1/2 tsp Salt
- Make ready Condiments;
- Get as needed Sesame Oil
- Make ready as needed Light Soy Sauce
- Get as needed Fried Shallots
Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a puddinglike consistency. Congee Is A Comforting Rice Porridge With Many Faces, Many Names. Can you blame little-girl-me for wanting to eat bubur for breakfast, lunch, and dinner? In fact, all across Asia and the diaspora, congee is prepared in myriad ways and eaten at all times of the day???all versions.
Instructions to make Rice Congee (Bubur Nasi):
- MARINATE; Mix the mince chicken with salt, ginger, white pepper.
- RICE; In a medium size pot, add the Rice, Sliced Ginger, Garlic, Spring Onion (white part) and 4 cups of Stock/Water. Cook it on a medium to low heat. Bring it to a simmer or a gentle bowl. Stir the pot gently every now and again.
- CHICKEN; Spoon in the minced meat into the pot.
- WAIT & STIR; now all you need to do is wait and stir. What you are watching out for is for the rice to break down completely; losing it's shape. Basically, the moment when the rice grain don't look like rice grain. This will take awhile. You might want to ready 2 cups of Water/Stock because there'll be loss of liquid due to evaporation. If it is drying up before the rice grain breaks down, just add water/stock.
- SERVE; when it is ready, serve it in a bowl and top it with Fried Shallots, Spring Onions (green parts), Sesame Oil and Light Soy Sauce.
Congee is comfort food for most Asian and there is a wide variety depending on countries and regions. Today I am going to focus on Indonesian bubur ayam - chicken It means bubur ayam is not just about the congee. It is also about the chicken simmered in spiced broth, then lightly fried and shredded. L??yd?? HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Bubur Ayam Indonesian Chicken Congee Rice. Tuhansia uusia ja laadukkaita kuvia joka p??iv??.
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