Chicken Congee
Soothing, savory and spiked with fresh ginger, sesame oil and green onions, congee will change the way you think about porridge.
Ingredients
1 1/2-inch piece fresh ginger, peeled and thinly sliced
6 to 7 cups homemade poultry stock, divided
1 cup long-grain white rice
3 cups cooked, shredded chicken
2 tsp. sesame oil, or more to taste
3 to 4 green onions
Pepper
Salt
Directions
Add the ginger, most of the stock, the rice and 1 tsp. salt to a heavy pot and bring to a low simmer.
Cook slowly until congee is creamy and thickened, 45 to 60 minutes, stirring occasionally to prevent the rice from sticking to the pot.
While the congee is cooking, cut the green onions in half lengthwise, then slice them diagonally into 1-inch pieces. Set aside.
Stir chicken and sesame oil into the congee. Add salt and pepper to taste. If it’s too thick for you, add additional stock (or water). If it’s too thin, let it stand off the heat for a while; it will thicken further as it cools.
Reheat congee, if needed. Serve hot, sprinkling each bowlful with green onions.
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