Congee Pot Pie

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

Serves 1

instagram.com

Congee Pot Pie

instagram.com

Serves 1

Directions

1First, start by preparing a golden chicken stock for the congee base.
2Toast the jasmine rice in a pan before cooking it low and slow.
3Add the toasted rice to the chicken stock and cook until it forms a silky congee.
4Shred the poached chicken and prepare the side salad.
5To 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.
6For the salad dressing, mix water, sugar, juice of a lime or lemon, apple cider vinegar, and fish sauce.
7Serve the congee in a baking dish and top with puff pastry.
8Bake until the puff pastry is golden brown and flaky.
9Garnish the congee pot pie with chopped spring onions and chili oil, and serve with the side salad.

Ingredients

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

Congee Pot Pie

Serves 1

instagram.com

Congee Pot Pie

instagram.com

Serves 1

Directions

1First, start by preparing a golden chicken stock for the congee base.
2Toast the jasmine rice in a pan before cooking it low and slow.
3Add the toasted rice to the chicken stock and cook until it forms a silky congee.
4Shred the poached chicken and prepare the side salad.
5To 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.
6For the salad dressing, mix water, sugar, juice of a lime or lemon, apple cider vinegar, and fish sauce.
7Serve the congee in a baking dish and top with puff pastry.
8Bake until the puff pastry is golden brown and flaky.
9Garnish the congee pot pie with chopped spring onions and chili oil, and serve with the side salad.

Ingredients

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