Congee Pot Pie

Serves 1
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Directions

  1. 1First, start by preparing a golden chicken stock for the congee base.
  2. 2First, start by preparing a golden chicken stock for the congee base.
  3. 3First, start by preparing a golden chicken stock for the congee base.
  4. 4Toast the jasmine rice in a pan before cooking it low and slow.
  5. 5Toast the jasmine rice in a pan before cooking it low and slow.
  6. 6Toast the jasmine rice in a pan before cooking it low and slow.
  7. 7Add the toasted rice to the chicken stock and cook until it forms a silky congee.
  8. 8Add the toasted rice to the chicken stock and cook until it forms a silky congee.
  9. 9Add the toasted rice to the chicken stock and cook until it forms a silky congee.
  10. 10Shred the poached chicken and prepare the side salad.
  11. 11Shred the poached chicken and prepare the side salad.
  12. 12Shred the poached chicken and prepare the side salad.
  13. 13To make the side salad, combine shredded poached chicken, thinly sliced white cabbage, grated carrots, thinly sliced red onion, roughly chopped mint, and roughly chopped coriander leaves.
  14. 14To make the side salad, combine shredded poached chicken, thinly sliced white cabbage, grated carrots, thinly sliced red onion, roughly chopped mint, and roughly chopped coriander leaves.
  15. 15To make the side salad, combine shredded poached chicken, thinly sliced white cabbage, grated carrots, thinly sliced red onion, roughly chopped mint, and roughly chopped coriander leaves.
  16. 16For the salad dressing, mix water, sugar, juice of a lime or lemon, apple cider vinegar, and fish sauce.
  17. 17For the salad dressing, mix water, sugar, juice of a lime or lemon, apple cider vinegar, and fish sauce.
  18. 18For the salad dressing, mix water, sugar, juice of a lime or lemon, apple cider vinegar, and fish sauce.
  19. 19Serve the congee in a baking dish and top with puff pastry.
  20. 20Serve the congee in a baking dish and top with puff pastry.
  21. 21Serve the congee in a baking dish and top with puff pastry.
  22. 22Bake until the puff pastry is golden brown and flaky.
  23. 23Bake until the puff pastry is golden brown and flaky.
  24. 24Bake until the puff pastry is golden brown and flaky.
  25. 25Garnish the congee pot pie with chopped spring onions and chili oil, and serve with the side salad.
  26. 26Garnish the congee pot pie with chopped spring onions and chili oil, and serve with the side salad.
  27. 27Garnish the congee pot pie with chopped spring onions and chili oil, and serve with the side salad.

Ingredients

  • 1 chicken
  • 1 chicken
  • 1 chicken
  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 1 bunch spring onions
  • 1 bunch spring onions
  • 1 bunch spring onions
  • 1 bunch coriander stalks
  • 1 bunch coriander stalks
  • 1 bunch coriander stalks
  • 1 knob of ginger
  • 1 knob of ginger
  • 1 knob of ginger
  • 30 ml fish sauce
  • 30 ml fish sauce
  • 30 ml fish sauce
  • 1 tsp anchovy salt or extra sea salt
  • 1 tsp anchovy salt or extra sea salt
  • 1 tsp anchovy salt or extra sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 15 g dried shrimp
  • 15 g dried shrimp
  • 15 g dried shrimp
  • 200 g jasmine rice
  • 200 g jasmine rice
  • 200 g jasmine rice
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 0.5 white cabbage
  • 0.5 white cabbage
  • 0.5 white cabbage
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 bunch mint
  • 1 bunch mint
  • 1 bunch mint
  • 0.5 bunch coriander leaves
  • 0.5 bunch coriander leaves
  • 0.5 bunch coriander leaves
  • 150 ml water
  • 150 ml water
  • 150 ml water
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 3 tbsp sugar
  • 1 juice of a lime/lemon
  • 1 juice of a lime/lemon
  • 1 juice of a lime/lemon
  • 4 tbsp apple cider vinegar
  • 4 tbsp apple cider vinegar
  • 4 tbsp apple cider vinegar
  • 4 tbsp fish sauce
  • 4 tbsp fish sauce
  • 4 tbsp fish sauce

Equipment

pottongspanwooden spoonmeasuring cupspoonbowlchopsticksladlebaking dish

Tips

  • Toasting the rice before cooking it low and slow transforms the dish, making it nutty and roasty.
  • Folding the poached chicken into a side salad is how Duncan's family does it.
  • Bake until golden brown for the puff pastry to be perfectly flaky and golden brown.
  • This is a new favorite way to cozy up in autumn, suggesting it's ideal for colder weather.
  • The recipe is based on Duncan Lu's congee recipe, indicating a trusted and possibly traditional source.
  • The video mentions a link that can be clicked by screen-shotting the recipe on compatible phones, providing easy access to the full recipe details online.
  • The congee pot pie is described as a 'game changer', highlighting its unique and excellent qualities compared to traditional chicken pot pie.
  • The use of puff pastry instead of a traditional chicken pie filling makes the dish unique and potentially lighter or flakier.
  • The inclusion of a side salad with specific ingredients (white cabbage, carrots, red onion, mint, coriander leaves, and a dressing) suggests a balanced meal, adding freshness and crunch to the rich congee and pastry.