Chicken Congee
HB-0487 · Hand-built original · Chinese
ChineseChickenGluten-freeDairy-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8 oz boneless chicken breast or thigh, thinly sliced
- 1/2 cup jasmine rice, rinsed
- 8 cups water
- 1 tsp grated fresh ginger, plus extra julienned ginger to serve
- 1/2 tsp salt, plus more to taste
- 1/4 tsp ground white pepper
- 1 Tbsp sliced spring onions (scallions)
- 2 Tbsp fresh coriander (cilantro) leaves
- 1 tsp sesame oil (optional)
Method
- Place the rinsed rice and water in a large pot and bring to a boil over high heat.
- Reduce the heat to low, cover with the lid slightly ajar, and simmer for 45 to 50 minutes, stirring occasionally, until the rice grains burst and the porridge is thick and creamy. Add a splash more water if it becomes too thick.
- Season the sliced chicken with the salt and white pepper.
- Stir the chicken and grated ginger into the congee and simmer for 5 to 7 minutes, until the chicken is cooked through and tender.
- Taste and adjust the salt. Ladle into bowls, drizzle with sesame oil if using, and top with spring onions, coriander, and julienned ginger. Serve hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).