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Abalone and Chicken Congee

Win Elements

Updated: Dec 15, 2024



Ingredients:

  • Deboned chicken thighs (200g): Chicken thighs are rich in fats and flavor. Using boneless meat helps the chicken cook evenly and quickly.

  • Canned abalone (150g): Abalone adds a luxurious and tender texture to the congee. It’s high in protein and has a unique umami flavor.

  • Guangdong-style congee base (8 cups): This is a rice porridge that forms the base of the dish. The slow cooking breaks down rice starch, giving it a smooth, creamy consistency.

  • Water (1 cup): For adjusting the congee’s consistency as needed.

  • Cornstarch (1 tsp): Cornstarch helps tenderize the chicken by sealing in moisture, preventing it from becoming tough during cooking.

  • Ginger slices: For aroma and to provide a subtle heat, which helps balance the richness of the abalone and chicken.

Seasoning:

  • Salt: ½ tsp, for flavor balance.

  • Chicken powder: 1 tsp, to boost umami and enhance the savory taste.

  • Sesame oil: 1-2 drops, for a final touch of nutty aroma and richness.

Step-by-Step Instructions with Scientific Explanations:

1. Preparing the Chicken

  • Action: Wash the chicken thighs thoroughly, then cut them into small pieces. Mix with a little salt and 1 tsp of cornstarch. Set aside.

  • Scientific Explanation: The cornstarch forms a thin protective coating around the chicken pieces, which locks in moisture during cooking and helps the meat stay tender. Salt seasons the chicken and also helps draw out moisture, enhancing its texture and flavor.

2. Preparing the Abalone

  • Action: Open the canned abalone and remove the abalone from the liquid. Slice the abalone into thin pieces.

  • Scientific Explanation: Canned abalone is pre-cooked, so slicing it thinly ensures even distribution in the congee and prevents it from becoming too chewy. Abalone has a delicate texture and flavor, and cutting it into small slices helps retain its tenderness when simmered in the congee.

3. Cooking the Congee Base

  • Action: In a deep pot, pour in 8 cups of the Guangdong-style congee base and bring it to a low simmer.

  • Scientific Explanation: Congee is made by cooking rice in plenty of water at a low heat. As the rice cooks, the starch breaks down, resulting in a creamy texture. The low simmer allows the rice to thicken slowly without sticking to the pot or burning.

4. Adding the Chicken and Abalone

  • Action: Add the prepared chicken pieces and abalone slices into the simmering congee. Stir in the ginger slices as well. Let everything simmer together for about 15 minutes.

  • Scientific Explanation: The gentle heat ensures the chicken cooks evenly and stays moist, thanks to the cornstarch coating. The abalone slices will infuse their rich flavor into the congee without becoming tough. Ginger adds warmth and helps balance the richness of the dish, while its natural anti-inflammatory properties aid digestion.

5. Seasoning the Congee

  • Action: After simmering, add salt, chicken powder, and a couple of drops of sesame oil. Stir well and taste to adjust the seasoning as needed before serving.

  • Scientific Explanation: Salt enhances all the flavors in the dish, while chicken powder adds depth through glutamates, which are compounds that provide an umami flavor. Sesame oil is added at the end to preserve its aromatic qualities, giving the congee a rich, nutty finish.

Scientific Principles:

  • Gelatinization of Rice Starch: During slow cooking, the starch in the rice absorbs water and swells, creating the thick and smooth texture that makes congee creamy and comforting.

  • Protein Denaturation: Both the chicken and abalone experience protein denaturation during cooking, meaning the proteins unwind and coagulate, becoming firm yet tender. The cornstarch coating helps retain moisture in the chicken, preventing it from becoming tough.

  • Umami Enhancement: Both abalone and chicken powder are rich in natural glutamates, which are responsible for the savory "umami" taste. The slow simmer allows these flavors to blend into the congee.

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