Congee & Sake Soy Glaze
Ingredients
Congee
- 2366g (2.5 quarts) Stock, White Chicken 100.0%
- 240g (2 cups) Rice, Jasmine (leftover) 10.1%
- 180g (3/4 cup) Chicken, picked carcass meat 7.6%
- 7.2g (1.5 teaspoons) Salt, Sea 0.3%
- Optional Garnish Oil, Sesame
- Optional Garnish Ginger, Peel (rough chop)
- Optional Garnish Sauce, Amino
- Optional Garnish Scallion, white (thin slice)
- 136g (1/2 cup) Soy Sauce (low sodium) 100.0%
- 75g (2/3 cup) Sugar, Brown 55%
- 57g (1/3 cup) Sugar, Granulated 41.9%
- 44g (3 tablespoons) Sake, dry 32.4%
- 6g (2 each) Garlic, Cloves (or trimmings) 4.4%
Directions
- In stock pot on WIH400 Induction Range combine chicken stock, salt and Rice. Bring to a simmer and stir occasionally to keep rice from sticking.
- Simmer on low for 1 to 2 hours (stirring occasionally) until rice breaks down and thickens mixture to the consistency of oatmeal.
- Add shredded chicken and ladle into bowl. Garnish with remaining ingredients.
- GLAZE: In saucepan combine all glaze ingredients and reduce on low heat on the WIH400 Induction cook top until mixture is reduced by half and thickens.
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