Chicken Congee

Congee is a rice porridge that is quite versatile. Some recipes cook the rice much longer so that it breaks down more, and some recipes add more water for a more soupy consistency. When I was in China, congees were often served for breakfast (comparable to oatmeal) with salted duck eggs.

When I made this dish, I used basmati rice, but any type of rice would work, just adjust the cooking time accordingly. Also, I used boneless chicken, but you could use bone-in chicken removing the bones as you shred the chicken. There are many variations of congee, mostly savory. Next time, I might try a sweet variation with ginger and fruit or honey.

Chicken Congee

• 1 pound chicken
• 5 cups water
• 1 cup rice
• 1/4 cup chopped green onion
• 4 tsp. ginger paste
• 1 tsp. sesame oil
• black pepper, to taste

Place the chicken in a large pot and add the water. Bring to a boil. Lower heat and simmer for 20 to 25 minutes minute, until chicken is tender. Remove chicken from the water. Bring the water back to a boil, add rice, return to boil. Then, lower heat and simmer for 20 minutes or until rice is tender. Meanwhile, shred the cooked chicken. Add shredded chicken, green onion, ginger paste, sesame oil, and ground black pepper. Enjoy!

Marbled Cookies

I recently made these cookies for a classic Saturday night at Mom's house. Luckily the weather was pretty good, so we spent time outside. It was fun to see many of the nieces and nephews and just hang out. The current family dynamics were on full display with some sibling rivalries resulting in rough housing that fortunately did not result in injury despite multiple close calls.

These cookies are classic butter cookies with vanilla and chocolate dough twisted together. The dough is quite basic. Like most butter cookies, the dough can require some manipulation and needs to be refrigerated before baking. The resulting cookie has a marbled mix of chocolate and vanilla. Like most butter cookies, these are nicely crisp.

Marble Cookies

• 1/2 cup butter
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/8 tsp. salt
• 1 1/4 tsp. flour
• 2 Tbsp. cocoa

Cream butter, sugar, vanilla, and salt until fluffy. Gradually stir in the flour until well blended. Divide dough in half. With hands, work cocoa into half dough until well blended. Using both hands, roll each half of the dough into an 18 inch rope. Twist the ropes together; fold in half to form a 9 inch rope and shape into a smooth rope. Wrap airtight and chill for several hours or overnight. Cut into 1/4 inch slices. Place one inch apart on lightly greased cookie sheet. Bake at 350 for 12 to 14 minutes. Cool on a wire rack. Enjoy!

Saucepan Oatmeal Cookies

When the weather is too warm to turn on the oven but you still want cookies, give these cookies a try. They are easy and quick to make on the stovetop and taste a bit like a peanut butter cup. The cookies need to cool and set for one to two hours before being stacked or stored, but can be eaten while still warm. Also, these cookies freeze well and only need a few minutes out of the freezer to be ready to eat. 

I used peanut butter when I made this batch. In the future, I might try another nut butter such as almond or cashew butter for a different flavor. The corn syrup gives the cookies a bit of shine and sweetness. I think the amount of sugar can be reduced a bit, but will be just as good with a little less sugar.

Saucepan Oatmeal Cookies 

• 2 cups sugar
• 1/4 cup cocoa
• 1/2 cup milk
• 1/2 cup butter
• 2 cups oats
• 1/4 cup peanut butter
• 1 Tbsp. light corn syrup 

In a saucepan over medium heat, combine sugar and cocoa; stir in milk. Add butter. Bring mixture to boiling; boil vigorously for three minutes. Stir in oats, peanut butter and corn syrup. Return to boil. Remove from heat; stir until slightly thickened. Immediately drop by teaspoon onto wax paper. Cool. Enjoy!