Manchester Cook Book Vol. 2

My first blog post on my website and it’s 2 days to Christmas 2018. I am back home and resting, excited to share this time with my family and friends over the festive season. Obviously SO excited to dive into all the food, the indulgence of the holidays but more importantly- this Christmas will be the first time in about 4 years we will be altogether. So, it’s pretty special.

Anyways, whilst at my residency at Hatch this Summer, us traders got asked to submit a recipe to the book. Just before we all broke up for Christmas volume 2 was released! yay! All of our pictures and recipes looked amazing in the book and I always have a thing for cookbooks and physical publications. I know the internet is great but it’s also just nice to actually hold a book in your hands. I remember this day like yesterday! preparing and photographing all of our food and then eating it all together after (the best bit!) So buy your book today from any book shop that stocks it (Waterstones) or online.

MY CHICKEN LUGAW (CHICKEN CONGEE)

-Ultimate comfort food and a dish for when you're sick

Ingredients:

1/2x Chicken cube stock

500 ml Water ( or 500 ml home made stock) 

200 g Broken rice or white rice

2x skinless chicken thighs, cut into pieces

1/2 Lime

1 x Diced onion
3 x Cloves garlic chopped

2 tbsp of grated Ginger 

3 tbsp. Fish sauce

1 Soft boiled egg

Salt and Pepper to taste

Garnishes (optional):  Spring onion, Crispy Onions, Coriander onions, fresh slices of Ginger. Crushed Chicharon (Pork Scratchings) Smoked Fish ( I know weird but trust me!)

Method:

1. Sauté together onion and garlic together in a little oil in a deep sauce pan. 

2. Add chicken thigh pieces and once browned, add the rice. 

3. Stir meat and rice to cover with fried garlic and onions, then add grated ginger.

4. Add water and stock cube or fresh stock, then turn the heat down for to simmer. 

5. Add fish sauce and Stir. 

6. Allow rice to absorb the water over 20 mins, adding water if necessary to keep the rice from stinking together. The idea is to cook it out till the rice and chicken are cooked but still be a bit soupy. 

7. Once rice is meat and rice are cooked, assemble lugaw into a bowl. 

8. Garnish with boiled egg and chosen toppings, adding salt and pepper to your chosen taste.

Zosima FulwellComment