Congee

 This was supposed to be a chicken congee but then ended up being just a mushroom congee. Heavy on the ginger, it was excellent! The texture was not as loose as I want, so next time a bit more water perhaps, the measure below is adjusted to reflect this. I didn't add chicken to this but some of the recipes recommend a diced chicken thigh, added at the start, which sounds yum. For seafood, the recipes I read recommended throwing the raw seafood in the last 5 minutes or for 5-10 minutes during the keep warm mode.

 Ingredients

• 1 measure rice (for the measures below, 3/4 cup), washed 4 times
  
• 7 measures water or use guide in rice cooker
• Lots of Shimeji mushrooms
• 2 tablespoons ginger, minced/finely diced
  
• 2 tablespoons garlic, minced/finely diced
  
• 2 tablespoons sesame oil
• 3 tablespoons light soy 
• 2 tablespoons oyster sauce
• Chicken stock
  

 Method

1. Wash the rice and add to the rice cooker
2. Add water and everything else
3. Cook on porridge setting

 

 

Asian marinated baked chicken

This was super simple and absolutely delicious. It is probably getting added to our regular rotation. I used boneless skinless chicken thighs but the recipe says that bone in, skin on chicken would work better. We only marinated it for an hour (maybe) but the recipe calls for 12-24. If it was this good after an hour of marination, I can only imagine how good it would taste after 12! I found this recipe on Yummly after googling around looking for a good chicken recipe that would use up my scallions as well. I think the original recipe is from Chow.

Ingredients

• 1/2 cup soy sauce (I used half dark soy, and half malaysian sweet soy)
• 1/4 cup dark brown sugar
• 3 tbsps fresh ginger (peeled and finely chopped, from 1, 3- to 4-inch piece)
• 1 tbsp chopped garlic (finely, from about 5 medium cloves)
• 2 tsps toasted sesame oil
• 1 tsp ground black pepper (freshly)
• 3 lbs bone in skin on chicken thigh (drumsticks, or breasts, or a combination of all three, I used boneless skinless chicken thighs)
• Scallions (bunch, I had 6) chopped 

Instructions

1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine. If I was actually going to marinate this recipe overnight I would probably do this entire marination in a big ziplock. I also added a drizzle of some hot and sour dipping sauce I had because some of the original comments suggested it needed some chili flakes.
2. Lay the chicken in a single layer in the marinade and turn to coat. Add half the scallions as well. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time. (The one hour, room temp marination also yielded mind-blowingly yummy chicken. I suspect longer marination would be better for bone-in, skin-on chicken.)
3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. (This step is not necessary if using a ziplock bag for the marination.)Meanwhile, heat the oven to 475°F (250C) and arrange a rack in the middle.
4. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes. (We started with the dish covered and then removed the foil 20 minutes in and also turned the pieces over once while baking since mine were skinless.)
5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Skipped this step. Added remaining scallions over the top and ate with boiled white rice with the sauce drizzled over the top.

Delish.

Calories: As written, this marinade contains 577 calories (excluding the ginger, garlic and scallions as minimal.) As written, the entire dish contains 1617 calories (0.9 kg boneless skinless chicken thighs at 1000 calories) and probably yields about 4-5 servings (big eater servings :blush:) at 400 calories each. Add rice calories separately. Keep in  mind that you probably won't eat the entire marinade. We had most of it left over after drizzling some onto the rice. So I think a more accurate per serving calories count would be somewhere in the 300-350 range.