Xiaoshaoxing Chicken Congee
Xiaoshaoxing Chicken Congee is a classic Shanghai snack: silky chicken broth rice porridge topped with tender poached chicken and savory sauce.
Ingredients
10 items- Whole chicken (preferably Sanhuang) 1 (about 1500g)
- Rice 150g
- Ginger 1 piece (30g)
- Scallions 2
- Shaoxing wine 1 tbsp
- Light soy sauce 2 tbsp
- Sugar 1 tsp
- Sesame oil 1 tsp
- Salt to taste
- White pepper a pinch
Nutrition
Steps （8 steps）
Clean the chicken thoroughly, remove head, feet and innards. Slice ginger, tie scallions into a knot.
Fill a large pot with enough water (about 3L), add ginger, scallion knot and Shaoxing wine. Bring to a boil over high heat.
Hold the chicken by the head and dip into boiling water for 10 seconds, lift and repeat three times. Then fully submerge the chicken.
Bring to a boil again, then reduce to low heat, cover and simmer for 15 minutes. Turn off heat and let rest for 10 minutes. The chicken is done when a skewer inserted into the thickest part of the thigh comes out clear.
Immediately transfer the chicken to an ice water bath for 10 minutes to firm the skin. Strain the poaching liquid and skim off fat; reserve about 1500ml.
Rinse the rice and soak in fresh water for 20 minutes. In a separate pot, bring the reserved chicken broth to a boil.
Add the drained rice to the boiling broth. Once it boils again, reduce to low heat and simmer for 40 minutes, stirring occasionally, until the congee is thick and the rice grains have burst.
Mix light soy sauce, sugar, minced ginger, sliced scallions and sesame oil in a small bowl to make the sauce. Cut the chicken into pieces. Ladle congee into bowls, top with chicken, drizzle sauce, and sprinkle white pepper and scallions.
Tips
Ice the chicken immediately after poaching for crispy skin; add a few drops of oil to the congee for extra silkiness; let the chicken cool completely before cutting to avoid shredding; adjust the sauce sweetness to taste.
You May Also Like
More recipes you might enjoy
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.