Congee with Crumbled Corn Thins slices
Bring 3L of water to the boil in a large saucepan. Meanwhile, thoroughly wash the rice until water runs clear.
To the boiling water add rice, ginger and spring onion stalks. Reduce heat to medium, partially cover the pot with a lid and cook for 25-30 minutes or until the rice is soft. Remove and discard the spring onion then whisk the congee vigorously for a couple of minutes until thick and creamy.
In a medium bowl combine chicken, cornflour, oyster sauce and oil. Mix very well to coat, then, in 3-4 lots, add to the congee, stirring between additions. Add chicken stock powder and cook over medium-high heat for about 5 mins or until the chicken is cooked through. Season to taste with sea salt, if needed.
To make the furikake, mix all ingredients together.
Spoon congee between bowls. Drizzle with chilli oil, spoon over furikake then scatter with spring onion and coriander leaves to serve.
270g jasmine rice
20g ginger, julienned
3 spring onions (whole)
500g chicken breast, very thinly sliced
3 tsp cornflour
2 tbsp oyster sauce
40g sunflower oil
2 tsp chicken stock powder
Sea salt
Sliced spring onion, coriander leaves and chilli oil, to serve
CORN THINS FURIKAKE
20g Corn Thins Minis (or 3 - 4 Corn Thins Original slices), finely crushed
1 sheet nori, finely crushed
2 tsp sesame seeds
½ tbsp soy sauce
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
