Chicken congee
Enjoy this savory Chinese rice porridge made with thinly sliced chicken and brighten up with fresh ginger, cilantro, and scallions.
Ingredients
- 3/4 cup white rice japonica (sushi)
- 8 cups water (filtered or spring) plus 2 tbsp for chicken marinade
- 12 ounces chicken breast partially frozen then sliced as thinly as you can
- 2 tsp cornstarch organic if possible (so no GMOs)
- 1 tbsp oyster sauce (gluten-free version)
- 1.5 tsp chicken bouillon divided use, optional
- 2 tbsp grapeseed oil or other neutral vegetable oil
- 1 knob ginger (fresh) peeled and cut into thinnest matchsticks
- 2 green onions thinly sliced on the diagonal
- 1/4 cup cilantro stems only, finely chopped
- 1 tsp sea salt
Instructions
- Wash and drain rice three times.
- Bring 8 cups of water to a boil on high heat.
- Combine thinly sliced chicken, cornstarch, oyster sauce, 2 tablespoons additional water, 1/2 teaspoon bouillon (if using), and 2 tablespoons vegetable oil in a bowl, mixing with your hands until the chicken is well-coated. Set aside.
- Once the water in the big pot is at a rolling bowl, stir in the rice. Don't stir the rice once it's back to a boil as it's more likely to stick to the bottom of the pot. Once it's come back to a boil, partially cover and turn down to medium heat. It should have bubbles breaking the surface but not be actively boiling. Cook for 25 minutes without touching the pan.
- Remove cover and begin whisking the rice rapidly and constantly for about 3 minutes, until the rice breaks down and the liquid thickens into a porridge consistency.
- Turn up the heat to boiling again and add the chicken in small amounts while stirring constantly, so the chicken doesn't clump together. It should all be cooked through in 2-3 minutes. Check to make sure the chicken is fully cooked before turning off the heat.
- Taste. You can add (optional) up to 1 teaspoon sea salt and one more teaspoon chicken bouillon (per Made with Lau). Stir in the ginger.
- Ladle into bowls and top with cilantro and green onions. Additional traditional toppings include chopped salted peanuts, Chinese salted fish, Chinese preserved vegetables.
Notes
My gratitude towards Made with Lau for providing such an incredible resource online.