Chicken rice congee is the classic breakfast porridge of Chinese tables, made by simmering rice in chicken broth for a long time until it turns silky, then folding in shredded chicken. Topped with airfryer-crisped shallots, it fits just as easily into a festive brunch spread as it does into a packed lunchbox.
Spread the thinly sliced shallots in the airfryer basket and roast at 180°C for 8 minutes, shaking once halfway, until crisp and golden. If you do not have an airfryer, roast for the same time in an oven preheated to 180°C.
Bring the rinsed rice to a boil with the chicken broth and ginger, then lower the heat and simmer, stirring frequently, for 35 minutes until the grains break down into a smooth porridge.
Stir the shredded chicken and salt into the porridge and warm through for 2 minutes, then finish with sesame oil, the crisped shallots and spring onion.
Stir the rice frequently, or it will catch on the bottom of the pot and taste scorched. Watch the shallots closely in the airfryer, since thin slices can darken within seconds. Allergens: this recipe contains none of the main allergen groups.
Soaking the rice overnight cuts the cooking time by 10 minutes and gives the congee an even silkier texture.
Admin DadaGastro · verified in test kitchenKıtır soğanı bir gün önceden hazırlayıp havalandırmalı bir kapta saklasam ertesi sabah hâlâ çıtır kalır mı, yoksa lapayı pişirdiğim sabah mı taze kavurmam gerekir? Kahvaltı telaşında zamandan kazanmak istiyorum.
Havalandırmalı bir kapta, nemden uzak tutarsanız ertesi güne kadar çıtırlığını büyük ölçüde korur. Yine de servisten hemen önce airfryer'da 1 dakika ısıtmanızı öneririm, tazeliği geri gelir.
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