Chicken and Ginger Congee
Rice simmered in chicken stock with ginger until it collapses into porridge, finished with shredded chicken. It thickens as it sits; loosen it with water.
Any long-grain white rice works, and rinsing it first gives a smoother porridge. The chicken poaches in the stock and comes out before the rice breaks down, so it stays tender instead of stringy. Stir down to the bottom of the pot now and then, because rice that settles on low heat will scorch. If the congee gets too thick before the grains collapse, add hot water a splash at a time. White pepper is the usual seasoning here; black pepper gives a different flavor.
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Ingredients
for 2Ticks stay put if you leave and come back.
Method
6 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 2 days
- Freezer
- Up to 2 months
Cool, then refrigerate in a covered container or freeze in single portions. Thaw in the fridge. Reheat in a pot over low heat with a splash of water, stirring until loose and steaming hot.
The numbers, if you want them.
Estimated from USDA FoodData Central, for the recipe as written.
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