Chicken Congee
In many Asian cultures congee is the ultimate comfort food. It is often one of the first foods fed to young children, it is the chicken soup cure-all of Asia, and it is a comforting start to a cold day. Whatever the reason, chicken congee is a versatile and delicious rice dish that everyone enjoys.
Congee is the ultimate comfort food in many Asian countries. There are countless variations, but this is one of our favorites. It's perfect on a cold day or when you just want something warm and soothing. Traditionally served for breakfast, but it's also common at lunch as well as in the evening.
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Ingredients
Congee
- 3/4 cup white rice or sushi rice
- 10 cups chicken stock
- 1 lb chicken thighs, skin on
- 4 slices ginger; about 1/4" thick slices, smashed
- 2 tsp salt, plus more as needed
Toppings
- soy sauce
- sesame oil
- thinly sliced scallions, green part only
- fried shallots
- fried garlic
Ingredients
Congee
Toppings
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Instructions
- Rinse the rice and drain.
- Put the rinsed rice, chicken stock, chicken thighs, sliced ginger, and salt in a large pot; bring to a boil. Stir to prevent rice from sticking to the bottom of the pan. Lower the heat and place cover half on the pan. Simmer for 1 hour, then remove the ginger and chicken; discard the ginger and shred the chicken, discarding the skin, bone, and any cartilage. Add the shredded chicken back into the rice mixture.
- Continue simmering the rice mixture, stirring every 15 minutes, for an additional 30 - 60 minutes, until the congee is thickened and the rice grains have swollen. It should have the consistency of oatmeal. Remove from heat and taste for seasoning; add a little more salt if needed.
- Serve the congee with a sprinkling of soy sauce and your choice of toppings ; finish with a few drops of sesame oil to taste.
