Chicken Congee 雞粥 (Chinese Rice and Chicken Porridge)

Chicken Congee 雞粥 (Chinese Rice and Chicken Porridge)

Ingredients:

750g Chicken, cut into serving pieces

5 cups Water

1 1/2 tbsp Chinese Rice Wine

1 knob Fresh Ginger, jullienned

1 Scallion, halved crosswise and smashed

1/4 tsp Salt

1/2 cup Long-grain Rice

Accompaniment:

Scallions, sliced thinly

Chili threads

Hard-boiled Eggs

Asian Sesame Oil

Black Pepper

Instructions:

In a large pot, bring chicken and water to a boil, skimming froth.

Add-in rice wine, ginger, scallion, and salt. Uncovered, cook at a bare simmer for 20 minutes, or until breast meat is just cooked through.

Trasfer 1 breast half, set aside; and continue cooking stock at a bare simmer for 1-2 hours. Skim froth as necessary.

Meanwhile, cool chicken breast long enough to remove skin and bones; returning skin and bones to stock.

Cool breast meat completely and tear into shreds. Set aside.

Pour stock into another large pot through a large sieve, and discard solids. (You should have about 3 cups: if less, just add water.)

Add-in rice. Bring to a boil and stir.

Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 hour, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)

Season with salt. Place in a serving bowl, topped with chicken, hard-boiled eggs, scallions, and chili threads.

Serve with sesame oil and black pepper. Enjoy!!