Congee with chinekamini rice with a quick chili-scallion sauce

Most people associate the food congee to China however if you look closely then you'd realize that similar food is on the market for the duration of the globe, albeit in numerous names. the fundamental dish is named porridge wherever some quite cereal is done with water or milk and betting on the thickness and grains employed in the dish, it changes it's name.

Going back in history reveals that porridge came into existence as a baby food once human learned farming. Before that within the time of looking and gathering once the cluster was mobile, the mother had to nurse the infants until he or she was in a position enough to eat foraged food or meat. however, the method created the mother keep one's eyes off from conceiving once more and therefore the tribe wasn't growing a lot of. once farming came into existence, the mush done with grains and cereals were easier to feed the babies and created the mother to conceive once more and increasing the scale of the tribe a lot of quicker.

But hardly anybody knew of it rather it had invariably been thought-about because the food of the hasn't. it absolutely was a lot of easier to imagine hungry peasants or as Dickens vividly represented in his Classic -Oliver Twist, esurient orphans consumption this terribly basic mush of grains and water. additional therefore as a result of even broken broken grains worked higher in such concoctions, done within the most simplest of kind for sustenance and keep one full for long.

This created porridge in style everywhere the globe. betting on the region and its climate the grain modified from pinhead or ground Scottish oats to low-cost form of rice, maize meals, broken corn kernels, millets and even broken wheat, flour and rancid bread. virtually everything that the wealth would flip their nose down on were appropriate be done down with water to a giant containerful of porridge for sustenance. It's that a part of the history that nobody ever needed to require notice as not till recently we have a tendency to ever needed to explore what was on table for the below privileged.

But immediately porridge, dish and thick beverages like cornmeal mush square measure one thing that the connoisseur world is taking notice of. Be it Italian Polena, geographical area wheat berry dish Burbarra, Zimbabowe's Mielie Meal or Bengal's terribly own broken rice Khuder bhat square measure being explored in associate exciting and innovative manner.

So these days am sharing a congee dish with Bengal's terribly recent rice selection referred to as Chinekamini from Amar Khamar. it's a brief grain rice terribly terribly flavourous and largely employed in Payes or rice pudding. however I needed to use it during a completely different manner to suit it to our daily demand of straightforward, wholesome dish. positively impressed from my memory (like most of my recipes), once farmers operating in our land would come to the house for a sit down breakfast of Khud, alu makha and Tentuler Indian relish (tamarind Indian relish, terribly completely different from what you get on a chaat ).

This instant chili-scallion sauce are some things I discovered on my recent trip to Singapore. I found a Chinese search creating this fiery stuff to prime the meat dumpling. it absolutely was therefore hot that it'll even burn your lips however therefore habit-forming that you just would need to complete it in spite of what. This pairs therefore therefore well with the straightforward flavourous congee. each one simply dear it reception and now could be a staple whenever am unsure what to cook for a fast meal.

Ingredients:

Chinekamini rice: 1 cup

Chicken-4-5 pieces with bone

Spring onion: 2-3 plants

Ginger: 1/2" piece

Garlic: 2 cloves

Capsicum: 1/4 for flavour

Chicken/vegetable stock or stock cubes: 2 cups or 1 cube+2cups water

Oil: 1 tsp

Salt

Chili-scallion sauce

Chilli flakes: 3 tbsp

Scallion: 4-5 plants

Garlic: 8-10 fat cloves

White oil: 1/2 cup

Light Soy sauce: 2 tsp

Salt

Accompaniments:

Soft boiled eggs

Toasted peanuts

Deep fried crispy garlic

Method:

Peel and slice the ginger in 3-4 pieces

Cut the garlic in quarters.

Make 3-4 slices with the capsicum.

Wash and make a knot in the spring onion bunch

Wash and soak the rice in one cup water.

Heat 1 tsp oil in a pressure cooker and add the ginger-garlic and scallion and also the chicken. Sprinkle little salt and saute it till the chicken turns white (3-4 minutes.) Add the rice with water along with two more cups water (stock if using) and 1 cube stock powder. Stir and bring it to a boil. Tighten the lid and cook it on medium for two whistles. Rest for 15 minutes and then open the lid. Adjust salt and add 1 more cup water and boil it for 2-3 minutes more. 

Serve with the sauce and other accompaniments.

Sauce

Wash and very finely chop the scallion and garlic. Place these two along with the chili flakes in a heat resistant bowl. Heat the oil till smoking and immediately pour in the garlic-chili mixture. It will bubble a lot. carefully mix it and let it rest for a few minutes. then add salt and soy sauce to adjust.

To Serve

Place the congee in a bowl spoon over some chili sauce and sprinkle toastesd sesame, toasted peanuts, chopped scallion, crisp fried garlic and finally place a soft boiled egg.

Enjoy it just after you have finished cooking.