Easy Chinese Chicken Congee...

Congee "jook" for breakfast. For lunch. For dinner. For midnight snack too. This resonates true in a Chinese household. It's the ultimate comfort porridge for any time but especially when you're under then weather with a weary head and off taste buds. When the body simply craves uncomplicated nourishment, it soothes like nothing else. You can cook it plain with just rice and water to serve alongside a few salty side dishes or concoct a variety of porridges by adding meat, vegetables, mushrooms, herbs or eggs. I've always loved the classic flavour combo of pork, salted duck eggs and a thousand year old black eggs. But to make it really simple, I am going to show you how with just chicken legs so you can be on your way to making your very own chicken congee.

You want homemade congee that is glossy with a thick viscous texture for heartiness and oomph. The secret is to use three varieties of rice for their unique textures. Glutinous or sweet rice gives the porridge the stickiness texture (1 part); Jasmine medium grain rice gives the porridge “volume” (2 parts); Japanese or Korean short grain rice gives the porridge the shiny and glossy texture (1 part).

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous / 1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Marinating skinless chicken pieces with salt and white pepper for at least one hour in fridge.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

At the table, set ground white pepper, salt, sesame oil, sliced green onions, cilantro, shredded ginger and preserved spicy radish as classic garnishes to jazz up your congee.

Here, I have spicy chicken gizzards and lotus root as sides too.

Oh and don't forget those dual fried dough crullers pronounced as Yau Tiew in Cantonese (meaning oil sticks) which are a must companion! Dunk the stick to eat or slice into thin pieces for a crunchy topping. You can pick this up at your Asian supermarket in the bakery or hot table section, especially if that counter is a dim sum one. Just pop it in the oven to warm up.

Always a welcomed hearty pot in our house!

Jook time! 

Full Recipe: 

Easy Chicken Congee
Serves 6

1-1/2 lbs. bone-in chicken legs (skinned, cut into thigh and drumsticks (about 3), rubbed with salt and white pepper in fridge for one hour)
2 slices ginger
1 green onion, cut into 2-inch pieces
2 cups rice (1/2 cup glutinous /1 cup jasmine /1/2 cup short grain rice), rinsed
12 cups water
Salt to taste

After rinsing rise, soak the rice with water to cover for one hour if you have the time. If you don’t, don't bother and skip this step.
Soaking rice speeds up the cooking by kick-starting the absorption of water.

Bring a pot of water to a boil with a tsp. of salt, ginger and onions. Add the chicken pieces. Bring the water back to a boil and cook on medium heat, uncovered. 15 mins. later, add drained rice, stir and continue to cook for 45 mins (total one hour). Stir, pot bottom up every 15 minutes to ensure it doesn't stick.

Remove chicken at the end of cooking time; shred the tender chicken off the bones with two forks. Return to pot and mix with congee. Season to taste. Serve hot.

Cook's NOTE: Add 1/2 cup of water during the last 15 mins. Of cooking if the congee is too thick. Add more water to get the desired consistency. 

Unagi-don (Caramelized Roasted or Grilled Eel Rice Bowl)...

Unagi-don or Unadon for short! Roasted or grilled caramelized glazed eel over rice 🍚🥢! That's what I'm talking about 😍... Sweet soy sauce (called tare) basted eel fillets grilled over the charcoal fire (kabayaki-style) is one of the most beloved and decadent rice bowls by the Japanese. You can make this for your family simply as they are conveniently prepared, cooked and ready to heat and eat.

Buy the prepared frozen eel fillets in the freezer section of Asian supermarkets.

Place eel and its accompanying glaze sauce in a foil wrap and close to heat in hot 350F oven for 15 mins (I like to add sauteed green onion pieces).

I like adding egg crepe ribbons for another protein and pop of colour to the bowl. Plus it goes so well with eel and rice.

Try it with your favourite toppings and introduce a wide array of Japanese condiments to elevate the taste experience such as sliced green onions, nori strips, Japanese kewpie mayonnaise, green seaweed powder (aonori), furikake (mixed seasoning for rice), toasted sesame seeds and Shichi-mi tōgarashi aka seven-flavor chili pepper.

Lay everything on the table for DIY customization. I also served this meal with sides of kimchi and seasoned spinach Korean-style.

A quick exquisite 🇯🇵 comfort hot rice bowl (donburi) comes together in a flash to tempt and tantalize. So tender and flavourful 🤤!

Itadakimasu! 🌸 Oishiiiiii!!!

Frozen Grapes with Fruits From Chile...

I've been coming up with a variety of healthier snacks with the kids home, and one idea is to freeze grapes for a fun, cold, sweet treat everyone enjoys! Check out my video on instagram and facebook. This is a #partnership #ad with Fruits From Chile.

Watch the Video

But before I show you how easy it is, I want to tell you about these great grapes I got from my local store. This is a sable variety from Chile which is crisp and juicy with a tropical fruit aroma. Chile is located in the southern hemisphere, so they supply us with the summer fruits we miss when it’s cold here. You see this bloom on the outside? I always thought this was a residue from spray. But it's not! I learned it's actually a naturally occurring coating that is there to preserve grapes from decay. Just like we see on blueberries and plums. Awesome huh? Wash just before you are going to eat because when you wash away the bloom, the fruit gets softer much more quickly.

Rinse the bunch you are going to eat under cool running water for 30 seconds rubbing gently at the skins. I don't do any extra cleaning beyond what I've always been doing with my fruits and veggies. And for grapes, this is all you need to do.

For more info. on washing food, check out these links: 
Produce Safety by Canada.ca and a video on Safe Grocery Shopping and Washing.

I like to take the washed grapes off their stems, dry them, place in one layer on a non stick paper-lined tray and freeze until firm. Then I seal them in a Tupperware and take it out for the kids whenever they want some. 

Frozen grapes ❄🍇❄!!!

Kiiiiids.... come and get 'em! What do you think?

My sons love it although they have to get pass that frigid bite down. One says: Mmm... kinda taste like frozen candy! Summer is on it's way... Try making this delight with yours 😄

Disclaimer: This is a paid ad with Fruits From Chile #fruitsfromchilecanada.

Chinese Chicken and Veggies Stir-fry Vermicelli...

The end of the week is perfect for using up those leftover veggies, odds and ends and bits in your fridge.  Stir-fried noodles is a quick no-frills all-in-one-meal to make with protein and vegetables that will surely please everyone. It really is an excellent way to use up leftover ingredients to customize your own "chop suey" noodles with whatever you have in the fridge. I had steamed chicken drumsticks leftover from dinner, so it was easy to whip up another meal the next day or two- creative leftovers! I had pantry-friendly packaged dried vermicelli, but use any noodles and dried long pasta you have. Give this a try with your own favourite variations cause who doesn't like noodles 😋?!

This is a recipe I have done in the past. It is different to the ingredients I used this time. But goes to show you that you can use just about anything you have. Cook the meat and mushrooms first, then set aside. For the rest, as a guideline, just ensure the veggies that take longer to cook goes in first and add each type one at a time while stir-frying with the fastest to cook items tossed in at the end. 

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Here I have leftover steamed chicken drumsticks, hydrated shiitake mushrooms, snow peas, green onions, carrot, celery and yu choy.

I wash my vegetable assortment in a large basin, changing the cool water a few times placing all ingredients into a colander to drain. 

The flavour of dried shiitake mushrooms is super concentrated and imparts intense umami to soups and sauces. I prefer the dried format to fresh as it's convenient to have on hand stored in its package that lasts a long time. Always hydrate with water to cover for at least four hours to overnight with 1/4 tsp. of sugar to gently sweeten the earthy 'shrooms. After they plump up, take each one and rinse under cool water to remove excess debris from its cap and interior gills. Reserve the liquid for adding flavour to the stir-fry.

Cut off the hard stem before slicing.

For Chinese vermicelli I like Kong Moon's Double Swallow brand which has been around for a long time. Look for the double swallow logo as some copycat brands piggyback the double swallow label with a different graphic such as a single sparrow or another. I've tried other brands when they are on sale and the strands break easily and turn mushy.

Always prepare all your ingredients first so that cooking is a cinch!

Leftover chicken gets sliced off its bones ready for stir-frying.

Work those knife skillz! 🔪

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (here I add in celery, yu choy stems) for a minute, then carrots, yu choy leaves for another minute, lastly snow peas and remaining garlic for another minute. 

Remember that umami mushroom liquid? Carefully pour in, without the debris at the bottom. Add the chicken and mushrooms back.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

I love Lee Kum Kee's premium oyster sauce!

Dinner is ready! Serving the noodles with a side of nutritious kimchi!

What a great meal to use up those leftovers... 🥢

Full Recipe:

Chinese Chicken and Veggies Vermicelli Stir-Fry
Makes 6 servings

1 pkg. (454 g) vermicelli noodles, cooked according to package instructions
2 eggs, beaten, cooked into a thin crepe; let cool and slice into short strips (optional)
1 lb. meat (thinly sliced chicken, pork, beef or shelled and washed shrimps)
3 cloves garlic, minced
5 shiitake mushrooms, rehydrated if dried in water to cover for four hours, drained, stem removed and sliced
2 Tbsp. Chinese cooking wine
1/4 cup sliced Szechuan preserved vegetables, in water to cover (this really gives the dish a lot of flavour)- optional
2 green onions, cut into 1-1/2 inch pieces
1/4 cabbage, thinly sliced
2 carrots, cut into match-sticks or TIP: peeled into strips with a peeler
1/2 pound baby spinach or torn spinach leaves, stems removed or Chinese greens
2 Tbsp. oil, divided
2 Tbsp. oyster sauce
2 tsp. soy sauce

Heat 1 Tbsp. oil in wok or skillet on medium-high heat. Stir-fry mushrooms and meat with half the garlic, and preserved vegetables if using until meat is just cooked through. Pour in the cooking wine around the skillet side and let sizzle. Set aside.

Heat the other 1 Tbsp. oil on medium-high. Stir-fry green onions first to impart flavour, then add your longest to cook vegetables first (cabbage) for a minute, then carrots for another minute, lastly spinach or other greens and remaining garlic for another minute. Add the chicken and mushrooms back; toss and pour in the shiitake mushroom hydrating water.

Now add your cooked vermicelli or noodles. Add oyster and soy sauces. Toss well to incorporate all the ingredients. If you need some more moisture, add some water.

Chicken Drumsticks- Chinese Steamed and Taiwanese Fried...

Hi friends... Happy April! If you have been following me on instagram, you will see that yesterday I made a fluffy egg soufflé omelet to welcome Easter April. It still needs a bit more work (I tested it twice), and will be happy to blog post on Easter weekend if I'm satisfied :). For now, let's talk chicken 🐔... Chicken is the most popular eaten meat. There's never ending ways to cook it and I find we are always looking for new recipes to try as we get stuck in the rut of cooking it the same way over and over again. I cook with all cuts but prefer bone-in pieces (chicken legs, chicken drumsticks, whole) for that deep flavour and they're always cheaper than boneless. Save $ by buying bone-in, cut off the meat and reserve the bones, freeze sealed for soup stock or sauce-making for handy use later.

My boys are getting bigger, hungrier. When one package of 10 chicken drumsticks🍗 used to feed us five, I need to double up now to take care of dinner business. I prefer to make extra when it comes to meat, which is helpful for a creative with leftovers the next day. Last night, I offered two Asian inspirations- classic Chinese steamed with green onions and ginger oil, and Taiwanese fried "popcorn-style" with Thai basil! This shows the duality in Yin and Yang foods ☯️ - yin is seen more fresh and neutral as with steam preparations, and deep-fried is strongly yang- more invigorating and warming. Both equally loved over here. Sharing in hopes to inspire something new to jazz up your chicken meal repertoire... 

Steamed and Fried Chicken Drumsticks- Yin and Yang ☯️

Chicken purchased on two different occasions- top frozen and pulled out to thaw for use. Depending on store sales, I've picked up drumsticks as low as $0.99/lb. usually at Asian supermarkets. Even so $15 for 21 drumsticks feeding five is so much cheaper than take-out.

Chicken Marination: salt and pepper for steamed; fermented beancurd, oyster sauce, Chinese cooking wine. chopped garlic and salt and white pepper for fried "popcorn-style".

For the steamed chicken: place chicken on a heat-proof dish set over a rack in a large pot or skillet with water underneath. Covered, steam on medium-high for 30 minutes or until chicken is thoroughly cooked. I love the natural essence liquid released by the chicken during steaming. I highly recommend using this deliciousness to cook your rice in. Reserve the chicken juice, keep the chicken covered with foil, placed in the oven set at warming. Use your convention oven to do that. 

Delicious natural chicken essence from steaming.

Wash your rice and rinse until clear. Pour in the reserved chicken juice. Cook your rice as you do- it will turn out fluffy and unbelievably tasty 😊!

Make chicken essence-infused rice!

For the green onions and ginger oil, chop two green onions, finely chop 1-inch knob of peeled ginger; place into a small bowl with a few dashes of salt. Heat up 1/4 cup oil in skillet or pot until smoking hot and carefully pour over the onion mixture. Listen to that sizzle as it slightly cooks the ingredients! This is so delicious served over chicken especially simple steamed or poached.

The chicken essence is also super to flavour and cook Chinese greens. Here I am sautéing snow pea leaves.

Onto the second chicken dish- Taiwanese deep-fried "popcorn-style". This is probably the most recognized and delectable popular street food from Taiwan making head waves in the west. Meat is marinated and deep-fried, with the tender morsels sprinkled liberally with salt and five spice powder once out of the hot oil served along fried Thai basil leaves. 

Chicken drumsticks is my take on the actual bite-size thigh pieces- it was making the classic earlier this week (sooo gooood) that inspired me to make it again. I couldn't get to the store but I had drumsticks on hand so why not do my own variation minding a longer frying time?

Last night's duo Chinese chicken meal balanced with greens.

Having more time on my hands, I landed on an amazing youtube recipe that made a better popcorn chicken version than I had. It uses pungent-fragrant fermented bean curd in the marinade, and mixed with oyster sauce, Chinese cooking wine, garlic and white pepper, it blew me and my family out of the water.... 🌬🌊. Soooo RiDiCulOusly Diviiiine 😜! Coated with coarse sweet potato starch, then deep-fried twice for golden extra crunch while flavourful tender served along attractive salted crispy wispy fried Thai basil leaves 🌱.

Finished with a sprinkling of five spice powder and salt our taste buds were flying heaven high baby 😇.

Taiwanese Popcorn Chicken with Thai Basil (adapted by Seonkyoung Longest)

Serves 4

1 small cube fermented bean curd 

1 Tbsp. oyster sauce 

1 tsp. shaoxing wine 

1/4 tsp white pepper 

3 cloves garlic

1 lb. boneless skinless chicken thighs, cut into 1” cubes 

or/ 1 lb. bone-in skin-on chicken drumsticks

frying oil 

3/4 cup sweet potato flour or potato starch

Handful Thai basil 

1 tsp. salt 

1/2 tsp. five spice powder (Chinese cinnamon, cloves, star anise, fennel seeds, Szechuan peppercorns)

1/4 tsp. white pepper 

1/4 tsp. paprika or cayenne

Fermented bean curd is made of soybeans, salt, rice wine and sesame oil or vinegar.

Marinate the chicken in a medium bowl with all the ingredients up to oil. Refrigerate at least two hours or overnight (the flavour deepens the longer it melds).

Coat each piece of chicken in potato starch. Shake off excess. 

I had leftover egg so I used it as a egg wash to coat before the flour. Not necessary step.

Add the oil in a saucepan (I like to cook mine in batches, thus using and wasting less oil). Heat over medium-high heat until a wooden skewer inserted in the centre emits bubbles shooting up its sides. 

Working in batches, slowly drop the pieces one at a time into the oil; let fry turning them occasionally with tongs, until crispy and golden all over about two to three minutes (for bite-size pieces), for six to eight minutes for whole drumsticks. Remove the chicken with a slotted spoon and transfer on a rack over top a baking sheet/plate lined with paper towels (this will keep the bottom of chicken from getting soggy). Note: Use a slotted spoon to remove debris to keep oil clean in between frying and to prevent burnt bits.

Extra Crispy TIP: Once chicken are all fried, fry again for another minute! 

To ensure chicken drumsticks are cooked through, place into preheated 350F oven for five minutes. Pierce into one in the thickest part- if juices run clear it is cooked.

When the chicken are all fried, carefully drop in a small bunch of washed and dried Thai basil leaves, close the lid quick and fry for five seconds (BE CAREFUL). Remove with slotted spoon and transfer to rack or on paper towels. Sprinkle the chicken generously with sea/kosher salt and five spice powder, and serve with the fried basil leaves.

This was the actual bite-size popcorn chicken I had the other day that prompted me to make again- but with skin-on chicken drumsticks.

Looks so good right!? 
Believe me it was Diviiiine!

Lemon is optional. Can make the batter soggy if too much.

Love the yu choy greens with oyster sauce and sautéed snow pea leaves with garlic to round things out!

The green onion and ginger oil is good on both styles of chicken- YUM!

Full Recipe:

Taiwanese Popcorn Chicken with Thai Basil (adapted by Seonkyoung Longest)

Serves 4

1 small cube fermented bean curd 

1 Tbsp. oyster sauce 

1 tsp. shaoxing wine 

1/4 tsp white pepper 

3 cloves garlic

1 lb. boneless skinless chicken thighs, cut into 1” cubes 

or/ 1 lb. bone-in skin-on chicken drumsticks

frying oil 

3/4 cup sweet potato flour or potato starch

Handful Thai basil 

1 tsp. salt 

1/2 tsp. five spice powder (Chinese cinnamon, cloves, star anise, fennel seeds, Szechuan peppercorns)

1/4 tsp. white pepper 

1/4 tsp. paprika or cayenne

Marinate the chicken in a medium bowl with all the ingredients up to oil. Refrigerate at least two hours or overnight (flavours deepen the longer it melds).

Coat each piece of chicken in the starch. Shake off excess. 

Add the oil in a saucepan (I like to cook mine in batches, thus using and wasting less oil). Heat over medium-high heat until a wooden skewer inserted in the centre emits bubbles shooting up its sides. 

Working in batches, slowly drop the pieces one at a time into the oil; let fry turning them occasionally with tongs, until crispy and golden all over about two to three minutes (for bite-size pieces), for six to eight minutes for whole drumsticks. Remove the chicken with a slotted spoon and transfer on a rack over top a baking sheet/plate lined with paper towels (this will keep the bottom of chicken from getting soggy). NOTE: Use a slotted spoon to remove debris to keep oil clean in between frying and to prevent burnt bits.

Extra Crispy TIP: Once chicken are all fried, fry again for another minute!

To ensure chicken drumsticks are cooked through, place into preheated 350F oven for five minutes. Pierce into one in the thickest part- if juices run clear it is cooked.

When the chicken are all fried, carefully drop in a small bunch of washed and dried Thai basil leaves, close the lid quick and fry for five seconds (BE CAREFUL). Remove with slotted spoon and transfer to rack or on paper towels. Sprinkle the chicken generously with sea/kosher salt and five spice powder, and serve with the fried basil leaves.