Chicken Congee (Rice Porridge With Chicken)
Ingredients
½ Cup of Long-Grain or Jasmine Rice
6 Cups of Water or Chicken/Vegetable Broth
About 700 grams of Chicken Breast (Bone-In) & Leg
1 small or half (big) Yellow Onion
1/4 inch Ginger, smashed
1 Tbsp Light Soy Sauce
1 Tbsp Sesame Oil
1/2 inch Ginger, finely juiliened
2 Stalk Scallions, chopped
3 Tbsp Chopped Coriander
Freshly Ground White Pepper
Sea salt to taste
Method
Combine chicken, onion, ginger and water and bring it to a boil. Then lower the heat and simmer for about 30 minutes. When ready, remove the chicken, onion, ginger and skim-off excess fat.
Add washed rice into the chicken stock and bring it to a boil. Then lower heat, cover and simmer for about 40 minutes.
Meanwhile, shred the chicken and set aside.
When the congee is cooked, mix in the shredded chicken, ginger, and season with light soy sauce, sesame oil, and sea salt. If the congee is too thick, adjust with additional water or chicken broth. Let it simmer for another 10 minutes. Then switch off the heat, and serve the congee warm with scallions, coriander, fried crispy shallots, ground white pepper, and drizzle some sesame oil
