Recipe: Congee and Chicken Cracklins

I admit, Lugow (Filipino rice porridge, or Congee in Chinese) is not really thought of as a summer food. But I was craving some fried chicken skin cracklin. And I have to tell you – together it makes an awesome meal. Just don’t tell your cardiologist! Filipino style rice porridge, called “Lugow” is usually more highly seasoned than the recipe below. My mom always made it with whole chicken, safflower threads, and lots of ginger. This is much closer to chinese congee you will find at dim sum. I made a few adjustments of course… so start here and work in the flavors you like!  If you are not a fan of the fried chicken skins, congee is also great with other meats, sliced scallions, tofu, and more.

Coconutgoddess Congee with Chicken Cracklins

• 1 cup rice – chinese like long grain, I prefer short.
• 4+ cups water
• 2 slices of ginger peeled then lightly smashed
• chicken base (chicken bullion power) optional
• ground white pepper
• fish sauce
• sesame oil

Combine rice, water, and ginger in a medium pot. Place over medium high heat until it comes to a boil.

 Reduce heat to low and cover.

Stir frequently to avoid burning. Cook over low heat for about 1 hour or more. The rice should be well broken down and the porridge thick and rich almost like a chowder. The consistency should be much looser than rice pudding. So you may need to add water during the cooking process.

Once the rice is cooked, you can add a tablespoon of chicken base for a deeper flavor. Garnish with dash white pepper, scallions, a drop of sesame oil, and a few drops of fish sauce.

Chicken Cracklins

• chicken skin
• kosher salt
• ground black pepper
• vegetable oil

Heat about 2 inches of oil in a heavy bottomed pan over medium high/ high heat to 375.

Wash, dry (using paper towel), and season the chicken skins.

Fry until crisp, turning as needed. Drain well on a rack with paper towel. The skins should be crispy and light. They will not be overly greasy either. If you like fried chicken and pork rinds.. this is for you.

*where does one get chicken skins you ask? I collect them. Anytime I prepare chicken and don’t need the skin, I keep the trimmings in the freezer. I collect them until I have  a pretty nice stash. You can also go to your local butcher and ask them to save some for you when they are prepping their skinless chicken products. (Our butcher just gave ‘em to us!)

Tagged as: chicken, congee, cracklin, fried, lugow, recipe, rice