Chicken sandwich congee
I’m sick. I need congee. But I want a chicken sandwich. The solution: chicken sandwich congee. I’m writing this as I cook, so not sure how it’s going to turn out. It could be terrible, which by the way, is what I plan to call my cookbook if I ever publish one.
Right, so the rationale behind this is that I feel like a chicken sandwich, but my sinuses and soft palette sore, making my whole face tired. This means dry food hurts my mouth and chewing is tiresome. Cue warm, wet rice porridge – the penultimate comfort food of my family since before I was born.
Boil rice in lots of water with chicken stock. Ideally, we’d throw in a handful of grain to mimic multigrain bread, but alas we have no grain. I chucked in half a handful of quinoa instead, since I promised Erin I’d learn how to use quinoa so we could both celebrate its awesomeness together. As the boil gets rolling, add chicken bits and tomato, but cut up into little pieces.
Depending on how well done you like your porridge, you may need to add more water as you go.
Once it’s done, stir in any other dairy and condiments you would have had in a sandwich. Pictured above is my congee with a slice of Nimbin cheese, a bit of mayo and some peri-peri sauce. Below is all of that stirred in then topped with a bit of avo.
This must sound pretty gross, huh. It’s not so bad. Mayonnaise is mostly vinegar, egg and herby spicey ingredients, all of which taste pretty good in congee by themselves and combined in ways that don’t have them starting out as mayo. Peri sauce tastes good on almost any savoury dish. And cheesy rice is totally a thing. The only bit I can’t explain is the avocado, but I’m not hating it.
Verdict: Not terrible. :) Pretty tasty, actually, and the butteryness of avocado lends to the flavour.