Chicken Congee with Baby Bok Choy
A traditional Jiangsu dish of finely shredded chicken and egg whites stir-fried into a silky, congee-like white texture, served alongside bright green vegetable hearts. Light, fresh, and refreshing.
Ingredients
Raw chicken breast (minced into paste)
200g
Baby bok choy hearts
50g
Cooked pork fat (minced)
50g
Cooked ham (cut into small dice)
25g
Egg whites (beaten into foam)
30g
Scallions (for scallion-ginger juice)
15g
Ginger (for scallion-ginger juice)
15g
Salt (fine salt)
5g
Starch (dry starch)
25g
Shaoxing wine
20g
MSG
2g
Rendered pork fat
35g
Chicken stock (cold, for mixing the chicken paste)
150g
Instructions
1
Preparing the chicken paste
Finely mince the chicken breast and pork fat separately, place together in a bowl, add the cold chicken stock, scallion-ginger juice, Shaoxing wine, fine salt, and dry starch, and mix until well combined. Beat the egg whites into foam and fold into the chicken paste.
2
Stir-frying the bok choy hearts
Heat a wok over the fire, add rendered pork fat, and heat to about 60% hot (approximately 132°C/270°F). Add the bok choy hearts and briefly stir-fry, then add chicken stock, fine salt, and MSG. Bring to a boil and pour through a strainer.
3
Cooking the chicken congee
Reheat the wok over the fire, add rendered pork fat, ladle in chicken stock, add fine salt and MSG, and bring to a boil. Thicken with a cornstarch slurry, then pour in the chicken paste and stir-fry. When the chicken congee comes to a rolling boil, drizzle in the rendered pork fat.
4
Plating the dish
Add the bok choy hearts and stir-fry briefly, then transfer to a serving plate and sprinkle with the diced ham. Serve.
