I did a few things differently than the recipe due to personal preference and not having a couple of the ingredients on hand:
1. I used roughly a tablespoon of dried shrimp instead of dried scallops (the only dried scallops I could find at the store were too expensive)
2. I used 5 spice and white pepper instead of galangal (couldn’t find galangal at the store)
3. I deboned the chicken and mixed it in instead of putting it on top as shown in the video (personal preference)
4. I mixed the shallots in instead of putting them on top as shown in the video (personal preference)
5. I used the water from cooking the chicken as my chicken stock; it was a bit watery so I added a tiny bit of Chef Merito chicken seasoning (didn’t have chicken stock)
6. I didn’t add the ginger at the end (my significant other doesn’t like raw ginger)
The fish floss doesn’t really taste fishy (I don’t like fishy stuff). It’s kind of sweet and unbelievably savory. We mixed it in before eating. I first had it with congee on a flight in Asia.
The century egg called for by the recipe is something I’m only familiar with due to American shows having them as part of ‘gross foods’ challenges, which in retrospect seems very stigmatizing. After having now used it in cooking, I think for me it’s loosely analogous to a raw onion: it would probably be too intense for me to take a bite out of one, but it adds a really nice flavor component to a meal. It seems to add a sort of ‘good funkiness’ like you can find in some cheeses.
hcraig38
This looks amazing. I have some pork floss that needs to be used up and I should make this!
2 Comments
The congee is a recipe by a chef named Lucas Sin. Here’s the written recipe: https://www.vice.com/en/article/n7bd5w/shatin-chicken-congee-recipe and here’s the video: https://youtu.be/VcqfFYhHT-o
I did a few things differently than the recipe due to personal preference and not having a couple of the ingredients on hand:
1. I used roughly a tablespoon of dried shrimp instead of dried scallops (the only dried scallops I could find at the store were too expensive)
2. I used 5 spice and white pepper instead of galangal (couldn’t find galangal at the store)
3. I deboned the chicken and mixed it in instead of putting it on top as shown in the video (personal preference)
4. I mixed the shallots in instead of putting them on top as shown in the video (personal preference)
5. I used the water from cooking the chicken as my chicken stock; it was a bit watery so I added a tiny bit of Chef Merito chicken seasoning (didn’t have chicken stock)
6. I didn’t add the ginger at the end (my significant other doesn’t like raw ginger)
The fish floss doesn’t really taste fishy (I don’t like fishy stuff). It’s kind of sweet and unbelievably savory. We mixed it in before eating. I first had it with congee on a flight in Asia.
The century egg called for by the recipe is something I’m only familiar with due to American shows having them as part of ‘gross foods’ challenges, which in retrospect seems very stigmatizing. After having now used it in cooking, I think for me it’s loosely analogous to a raw onion: it would probably be too intense for me to take a bite out of one, but it adds a really nice flavor component to a meal. It seems to add a sort of ‘good funkiness’ like you can find in some cheeses.
This looks amazing. I have some pork floss that needs to be used up and I should make this!