Sunday's Dinner

Was my new tasty-treat-sensation...Jook (aka Congee)!! INFINITY NOM!

Kecky’s Komfort Kongee

Ingredients

9 cups water
1 cup uncooked long-grain rice
2 teaspoons salt
2 chicken legs, skin off
2 chicken wings
1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)

Garnish

Chopped green onions
Minced fresh parsley
Minced fresh ginger

Sauce

½ cup soy sauce
¼ teaspoon fish sauce
½ teaspoon minced ginger

Preparation

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

Discard ginger piece. Remove chicken from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from the wings; discard. Remove meat from bones; discard bones. Shred meat and stir meat into soup.

Put sauce ingredients into a small pan and bring to a boil; reduce heat and simmer for 5 minutes.

Pour soup into bowls and garnish with green onions, parsley, minced ginger and sauce.

Note, I also boiled two chicken breasts and shredded the meat and added more to the bowl for extra chickeny goodness.

It's only 9:30am; I've been thinking of my leftover Kongee all morning!

By the way, there is a big round ball of fire in the sky. I'm melting...melting...melting.

See ya!