This recipe for Chicken Congee shows how you can take a basic porridge dish and turn it into a full-flavored meal by adding high protein ingredients and spices. Porridge is a simple meal, making it a great base for sampling different tastes and ingredients.
- 1 cup long grain rice (white or brown)
- 8 cups water
- 6 chicken thighs (bone-in)
- 1 piece of ginger about 1 inch by 1 inch, peeled and sliced into large pieces
- salt, to taste
- scallions, for serving
1. Rinse and drain the rice. In a stock pot, add the rice, water, ginger and chicken thighs.
2. On high heat, bring the liquid to a boil then reduce the heat to a simmer. Cover the pot and simmer for 1-1.5 hours or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1.5 hours.
3. Remove the chicken thighs and set them aside in a bowl to cool. When the chicken thighs are cool enough to handle with bare hands, remove the bones and shred the meat.
4. Add the shredded chicken back into the congee and mix well. Season with salt (optional).
5. Serve the congee in bowls and garnish with green onions (optional).
To add more calories and protein, substitute the water for chicken broth and add sesame seeds and eggs.
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Published August 2018
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