Chinese Chicken Congee

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             FOOD FUNNY
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Thanks to George in Poughkeepsie for...

Politically Correct Ways To Say Someone is a Tad Slow

A few fries short of a happy meal.

The butter has slipped off his pancake.

The cheese slid off his cracker.

Couldn't pour water out of a boot with instructions on the heel.

One fruit loop shy of a full bowl.

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             TODAY'S RECIPE
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The upcoming edition of World Wide Recipes EXTRA! is a collection of soups
from around the world that I have cleverly dubbed "A World of Soups." Here
is a small sampling of the recipes to be included:

Monday's Soup
Chinese Chicken Congee (Chi'chu)

Tuesday's Soup
Russian Fish Soup with Lime and Dill (Ukha)

Wednesday's Soup
Hungarian Chicken and Kohlrabi Soup (Kalarabeleves)

Thursday's Soup
Bajan Crab and Greens Soups (Callaloo)

Friday's Soup
Floridian Conch Chowder

This is but a single version of the rice gruel that is found throughout
Asia. It is often eaten at breakfast, but is good served at any time of day
or night.

Chinese Chicken Congee (Chi'chu)

8 cups (2 L) chicken stock
1/4 cup (60 ml) long-grain rice
2 Tbs (30 ml) glutinous (sticky) rice
1 cups (250 ml) chopped cooked chicken
Salt and freshly ground pepper to taste
Shredded lettuce for garnish

Bring the chicken stock to a boil in a large pot over high heat. Reduce the
heat to low, stir in the rice, and simmer covered for 2 hours, stirring
occasionally. Add the chicken, salt, and pepper and simmer for 2 minutes,
until the chicken is heated through. Serve garnished with shredded lettuce.
Serves 6 to 8.
Received on Mon Nov 3 11:38:27 2003