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, congee is a versatile and delicious rice dish that everyone enjoys.
2 c rice
6 c water
2 chicken thighs
3 slices of fresh ginger, about 1/4 ” thick
1 large garlic clove, smashed
1 green onion
1/4 red or yellow onion, leave root end intact
sesame oil, optional
Green onions, chopped
- In a large pot combine rice, water, chicken thighs, ginger, garlic, green onion and 1/4 onion. Bring to a boil; skim off any foam. Cover and reduce heat.
- Simmer 20 minutes; remove chicken thighs and let cool slightly.
- Continue cooking congee, stirring frequently so that it does not stick or scorch on the bottom of the pan.
- When chicken can be handled, remove meat from bones and set aside. Return bones to pot of congee. Continue cooking and stiring for about 1 more hour.
- When the rice grains have swollen and the congee has the texture of oatmeal, it is ready. If the congee gets too thick, add more water. If it is too thin, continue cooking until it reaches the desired thickness.
- Remove bones, ginger, onion, green onion and garlic. Stir in white pepper and soy sauce to taste.
- Serve with reserved chicken and garnishes. Drizzle with sesame oil, if desired.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 4
Microformatting by hRecipe.
How to Make Congee
Assemble the ingredients for congee. Cut the onion into quarters, but leave the quarter intact. You want to be able to remove it once the congee is finished cooking.
Add chicken, green onion, red onion, garlic, rice and water to a large pot. Bring to a boil; cover and simmer about 90 minutes, stirring frequently.
Chicken congee is perfect for kids, when you’re sick and anytime you want something warm and comforting.