A little background: I'm going to build a chicken congee business.
In my country, generally, it's a coconut rice congee poured with turmeric chicken broth. (The chicken breast from the broth will be taken, shredded and placed in a different container and will be used as topping for the congee. If you want to know, the name of the dish is Bubur Ayam.)
My main differentiation will be additional spices for the broth, like star anise and oregano and another things (might be a fusion, but that's too fancy).
My main question is: After being cooked in broth, generally the chicken will be put in a small container, just sitting there for half a day or until sold out (the opening hours will be 6 in the morning to 11.).
(Without the broth, it's in different container, and the white plain congee is in a third container, on a stove that always has a small fire so the congee is always warm.)
Any tips so the texture and taste won't deteriorate during that time? Should I fry the chicken beforehand?
Oh yeah, the general recipe for the broth: coriander seeds, ginger, lemongrass, shallot, garlic, salt and soysauce. Any other tips will be appreciated .
Best Answer
Brining the chicken in salt will help it maintain it's moisture as well as making it less bio-friendly. It has the side effect of making the chicken taste really good when just plain chicken. If you do this, remove your other salt components from you recipe.