Home with a cold. And I haven’t been able restock after a weekend away.
This was a last minute idea with pantry, freezer, and last week’s produce.
- the congee was made with about 1/4 cup of brown rice and two cups of water. To flavor the congee I grabbed some leftover wing tips from the freezer, ginger, garlic, lemongrass (all from the freezer. And then a bay leaf and a few white peppercorns, whole star anise, and dried mushrooms from the pantry. I added a little bit of chicken stock concentrate. This simmered on low from around 90 minutes and I adjusted the water and temp as needed.
I steamed the kale quickly and added it to the pot with thinly sliced chicken breast. That cooked for a few minutes on medium till the chicken was done.
To serve I added a little dark soy sauce, sesame oil, and thai chili flakes.
Hopefully my cold is done when I wake up tomorrow.
by PlantedinCA