BROWN RICE CONGEE WITH CLAMS
For the chicken stock: 380g Chinese Jin Hua ham* 1.5kg chicken 250g chicken feet 500g lean pork, cut into chunks 2.7 litres water 1kg clams, washed and drained A pat of butter 10g crab roe* 1 litre homemade chicken stock 500g cooked jasmine rice 300g cooked brown rice A pinch of salt and pepper
1 To make the chicken stock for the congee, bake the Chinese ham in an oven preheated to 180 deg C for 15min. 2 Bring a big pot of water to the boil and blanch the chicken, chicken feet and pork in it for 3min. Drain and rinse under running water for another 3min. 3 Bring a fresh pot of 2.7 litres of water to the boil. Add the Chinese ham, chicken, chicken feet and pork and bring it to the boil. Lower the heat and simmer for 4 hours. Strain and set aside. 4 Poach the clams in boiling water for 2min and discard any unopened ones. Rinse and set aside. 5 Place the butter, crab roe and 1 litre chicken stock in a pot and bring it to the boil. 6 Add the jasmine rice and brown rice, and cook for 2min, stirring occasionally. 7 Add the clams and cook for another 3min. Season with salt and pepper and serve warm. *Chinese Jin Hua ham is available at dried-foods grocers in Chinatown, and at the market and food centre at Block 270 Queen Street. Crab roe is available from the frozen section of Japanese supermarkets like Meidi-ya and Isetan Scotts.