Purple rice and barley ginseng chicken soup congee
As the days get colder, it's time to be mindful of your health. How about some ginseng chicken soup congee, which is gentle on the stomach and warms the body?
This time, we will introduce a recipe for a pale purple ginseng chicken porridge that is made using purple black rice and glutinous barley, making it rich in dietary fiber.
| [Ingredients] For 2 people | |
|---|---|
| Purple rice | 30g |
| Mochi barley | 100g |
| Chicken thigh with bone | 2 sheets |
| Nagaimo (Japanese yam) | Approximately 90g (4cm diameter, 6cm length) |
| garlic | 1 piece |
| ginger | 1 piece |
| Long onion | 2/3 bottles |
| Natsume | 2 pieces |
| Kuko fruit | 1 tbsp |
| water | 1L |
| Alcohol | 50cc |
| roasted sesame | 1 teaspoon |
| Salt, pepper | A little |
How to make
- Wash the black rice and glutinous barley and soak them in water for about 30 minutes.
- Prepare the chicken by wiping off excess water with kitchen paper and removing any yellowish fat from between the skin and flesh.
- Poke holes in the skin of the chicken with a fork.
- Cut the vegetables. Finely chop the garlic, cut the yam into bite-sized pieces, and cut the ginger into julienne strips.
- Roughly chop the green parts and cores of the leeks. Cut the white parts into fine strips along the grain and then soak in water to make shredded leeks.
- Add all ingredients from 1 to 3 except for the shredded scallions to a pot with water and sake and bring to a boil over high heat.
- Once the pot boils, reduce heat to low and simmer for about 30 minutes. Skim off any scum and add salt and pepper to taste.
- Pour the porridge into bowls and top with dried shredded green onions.
- Sprinkle with roasted sesame seeds and it's done.
