BROWN RICE CON­GEE WITH CLAMS

Simply Her (Singapore) - - Home & Food Recipes - By Chef Yong Bing Ngen

Serves 4

IN­GRE­DI­ENTS

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

DI­REC­TIONS

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.

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