Huangping Chicken Congee

Huangping Chicken Congee

　　Huangping Chicken Congee

　　The method for making Huangping chicken congee is slightly different from that of places like Taijiang, and its flavor is also more unique. The preparation involves slaughtering a local free-range chicken, removing the internal organs, and cleaning it. The entire chicken or it cut into several large chunks is then placed in a dingcan (clay pot) with an appropriate amount of water, ginger, and a little salt. When the chicken is half-cooked, an appropriate amount of rice is added and simmered together with the chicken until the meat is tender enough to fall off the bone. The chicken is then removed, and the rice is further cooked in the broth until it becomes a thick, smooth congee, ready to be served. The removed chicken can be chopped into small pieces and eaten as well — even more delicious when dipped in a spicy sauce made with fermented black beans, garlic, Sichuan peppercorns, salt, soy sauce, and some of the chicken congee broth. This dipping sauce enhances the flavor and makes the dish even more appetizing.