Chicken Congee
Ingredients
1 cup white rice
2 teaspoons vegetable oil
For the marinade
1 teaspoon corn starch
4 teaspoons soy sauce
2 teaspoons sherry
2 inches ginger, peeled and minced
3-4 boneless, skinless chicken breasts, cut into thin slices
For the congee
2 inches ginger, peeled and minced
6 cups water
8 cups chicken broth
2 teaspoons sesame oil
1⁄2 teaspoon ground white pepper
Salt, to taste
1 bunch green onions, sliced
Instructions
1. Place rice in sieve over bowl. Add 2 teaspoons vegetable oil and water to cover rice. Stir and soak at least 30 minutes.
2. Combine all marinade ingredients and marinate chicken for 30 minutes or up to 2 hours.
3. When rice finishes soaking, remove from water and drain. Place rice, ginger, water, and chicken broth in large pot or Dutch oven over high heat. Stir well. Bring to boil then reduce heat to medium. Continue cooking, stirring occasionally, until congee reaches desired consistency.
4. Add chicken, increase heat to high, and continue cooking until chicken is cooked through. Stir in sesame oil, white pepper and salt to taste. Garnish with green onion before serving.
Comments
This recipe is from Smoky Wok. I’ve only ever had congee once or twice in restaurants; sadly it isn’t commonly offered in Chinese places around here. I tried making it once many years ago and then I guess it fell off my radar. I saw this recipe online the other day and knew that I had to make it, especially since I was under the weather and it was getting chilly out. Congee is a great cold weather food. It’s warming and cozy.
This recipe is lovely. In appearance, this looks quite a bit like Avgolemono. The similarity ends with appearance and excellence. I can’t wait to make this again and, thankfully, it’s a super simple recipe that involves very little in the way of prep! I actually doubled the ginger accidentally while making this, but we all loved the added kick so I’ll be making it that way in the future and have changed the recipe to reflect this.
Internet - Smoky Wok