I have leftover chicken curry with not much gravy and crave for fish and minced pork congee with preserved olive leaves. Don’t like to waste the chicken curry so I had heated up the curry with a bit of water and added to my congee.
Congee is Chinese rice porridge, which can be served plain, sweet, or savoury. It is actually pretty bland in flavour. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, which is most often served as a meal on its own, especially for persons who are ill. To me, it is the ultimate Chinese comfort food, that my grandma and mom cook for us. Their recipes have fish brain, intestines’, Chinese donut stick pieces, minced pork, bean sprouts, and at times fried tofu.
Chicken curry is very popular and comfort food in Malaysia. The most important ingredients are coconut milk, spices, and curry leaves that give this curry a flavourful aromatic and thick texture. Chicken curry usually serves with roti canai or paratha in my home back in Penang.
Most Nyonya Malaysian chicken curry can be cooked with or without Potato. It can be served also with nasi kunyit: Malaysian coconut milk and turmeric-infused sticky rice which is when a baby is one month old. Here we serve with plain rice and a vegetable dish.
Happy that it turned out a great combination. Let’s cook!!!
Ingredients
Chicken and potato
750 g breast fillet, cut to bite size
8 potatoes, peeled, cut to bite size
6 curry leaves
1 packet A1 Action One chicken curry paste, about 200 g
500 ml water
300 ml coconut milk
1 Tbs light soy sauce
1 Tbs garam masala
oil
salt
pepper
water
Fish and minced pork congee with preserved olive leaves
2-3 c cooked rice
1 ” fresh ginger
1 1/2 Tbs minced garlic
1/2 Tbs oyster sauce
1/2 Tbs soy sauce
6-10 prawn heads, fry with 1 Tbs oil and 1 Tsp minced garlic, once turned red, smashed and cook with 4 c water, salt and pepper to make stock
2 drumsticks plus 4 c water; 1 ” ginger, salt, black peppercorns and 4 garlic cloves to make stock
200-250 g minced pork
200 g white tail snapper, fillets
2 Tsp olive oil
1/2 Tsp minced fresh ginger
1/2 Tsp minced garlic
1 Tsp Shaoxing wine
1 Tsp soy sauce
1/4 Tsp salt, and extra
1 Tsp pepper and extra
water, if necessary
preserved olive leaves, garnish
Method
Marinate cut chicken pieces with 2 Tbs of A1 Action One paste and 1 Tbs of light soy sauce for 30 minutes and put in fridge. In a pot, filled with enough water, then add potatoes, bring to boil for 5 minutes. Drain and set aside.
After marinate chicken time up, heat 1 Tbs oil on high heat, add garam masala and A1 Action One paste into the pot and stir until aromatic. Add chicken pieces, make sure to coat all the chicken pieces well and stir for 1 minutes. Add water and cover the pot and lower the heat to medium.
Bring the curry chicken to boil and then lower the heat, add the potatoes, curry leaves, and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil for about 5 minutes. Add salt and pepper to taste and stir to mix well. This time I leave the curry overnight for the chicken to absorb the flavour more. Before serving the next day, bring it back to warmed up not boiling heat.
Fish and minced pork congee with preserved olive leaves
In the rice cooker, add cooked rice, two stocks: 1 cup prawn heads stock and 1/2 cup leftover of chicken stock, with 1/2 cup water and 1 cube of chicken powder stock, then fresh ginger, garlic, oyster sauce, soy sauce to pot and turn on rice cooker. Uncovered and stir occasionally for 45 minutes; to make sure it’s not sticking to the bottom or until congee is smooth and no longer grainy and broken. Add more prawns or chicken stock and water if necessary if you want it more liquid. I tried using less water to experiment what the outcomes is.
In a bowl, combine minced pork, ginger, garlic, Shaoxing wine, salt, pepper, soy sauce, and oil. Mix well and set aside in the refrigerator. When congee is nearly done; has the right consistency: a bit firm yet creamy. Add minced pork to congee, breaking down minced pork, and simmer until minced pork is cooked, for about 10 minutes.
When congee is done, change setting to ‘keep warm’. Add fish fillets to rice cooker. Stir and cover for 5 minutes or until it is cooked through. Add salt and pepper to taste. Meantime, warmed up the leftover chicken and potato curry with a bit water in microwave for 2-4 minutes.
Spoon the congee onto a deep bowl, spoon the warmed up diluted chicken and potato curry onto congee and garnish with preserved olive leaves. Enjoy!!!
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