Ham hock and chicken thigh congee
Ham hock and chicken thigh congee may sound like an odd combination, but when I was a kid, Mum would often make chicken congee and she would serve it with some extras on the table. She would have a bowl of shredded lettuce, a bowl of shredded ham plus some soy sauce and other condiments.
- 1 cup rice
- 1.5 L water
- 1 ham hock
- 5 chicken thighs
- 1 tablespoon Chilli flakes
- Lettuce (Shredded)
- Soy sauce
Place the rice and water to the cooking vessel of your slow cooker
Add the ham hock and the chicken pieces
Sprinkle on the chilli flakes
Cook for 6 hours
After the slow cooker has finished, remove the cover and then remove the ham and chicken pieces
Allow the ham and chicken to cool to finger touch
Remove the bones and return the muscle and fat and skin back to the rice and mix it through the rice gruel
Ladle some into a bowl and then aliquot the rest into containers for the refrigeration for lunches during the week
Serve the bowl of congee with the shredded lettuce and soy sauce
I didn’t use chicken stock because the ham hock should impart quite a lot of salt.
Questions and answers
Could you use wine as well as water or stock?
Sure, but I limited the salt load because the ham hock would be very salt laden.
Can you cook this in Summer?
Yes, but in my opinion, congee is best in winter. It’s comfort food and it’s relatively cheap. This will give me four bowls and cost me just over $10.
Could you use low salt soy sauce?
What do you do while it’s in the slow cooker?
Wouldn’t you like to know?
Could you cook this in a pressure cooker?
Yes, if you’re short of time, the pressure cooker would be perfect.
Are you still feeling melancholy?
Yes, a combination of feels really, partly still because of Wednesday evening.
What did you have for lunch today?
I had a Chicken Big Mac. It was pretty good.
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