[Sca-cooks] a banner birthday- Dinner at the Rock

[Marilyn Traber]

My typical last me through the requisite week to 10 days of
illness batch is this:

take 2 whole chickens. Wash thoroughly and slip the skins and
excess fat off. Feed to the outside cats or make chicklins. Chop
chicken into 8 pieces, more or less. Put in big pot, plenty of
water. In cheese cloth, bundle up a golf ball sized piece of
ginger shredded, 1 really large onion, peeled. I refuse to cook
with onion skins. Chop the onions coarsley. Add 4 smashed cloves
garlic, 2 large peeled carrots, shredded, 2 large ribs celery,
shredded. BRing to a decent simmer. Simmer for about 2 hours.

Remove and chuck out the veggies. Pull out the chicken and set
aside to cool off.


Take 4 or 5 really large pieces candied ginger, 1 bunch of about
5 scallions, 2 ribs celery, 1 bullb garlic peeled and minced, 2
peeled carrots. Cut into fine dice and add to pot. Peel off all
of the chicken and cut into fine dice and put into the pot. Take
about 4 cups leftover cooked rice, put into the pot. Simmer on
low until the rice and veggies pretty much dissolve. MAkes about
1 gallon. Do not store in the fridge in a metal pot. I favor the
glad imitation tupperware in the 12 oz size. Stacks nicely in the
freezer and nukes in 2 minutes.

The ginger is good for nausea, the garlic is good for microbes,
the onion soothes the throat. A bit heavy on carbs for a low
carber, but it is a comfort food ;-)Consistancy wise, think
really watery gruel. I suppose you could just chuck in cream of
rice cereal, but I like the grain remenants in it.
margali
[not a true chinese version, but one that we evolved from auntie
Bei Ching's recipe over about 70 years...]

the quote starts here:

> Uh, no, not really (not really aware of what congee/jouk *is*), although
> it sounds like tasty comfort food.
>