Chicken kanji from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 222) by Nik Sharma

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Notes about this recipe

  • Dannausc on April 18, 2021

    Quite easy. Pretty decent.

  • meggan on February 10, 2021

    This was great - the chutney really makes it. A couple things- I used boneless chicken thighs which was fine but I did pull them out let the rice cook more. Also, I don’t know how 1/2 a cup of rice is supposed to be enough for 4 people; It was barely enough for two. Last, maybe put the cloves and bay leaves in a bouquet garni bag situation. My husband swallowed a clove which led to some dramatic gagging and looks of reproach.

  • lizbot2000 on November 07, 2020

    I love congee/jook/kanji/etc and have made it regularly for years. This is the best version of it I've ever made, and I'll never go back to any of the other types. The spices were excellent, and the shallots and chutney really made it taste special. I made it for family who ate it all and very pointedly commented that I should make it again.

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