Chicken congee is simple comfort food at its best. Top this congee with sesame oil, fried shallots and garlic to amp up the flavor.
| 15 minutes To prep | 70 minutes To cook | 12 Ingredients | EASY Difficulty | Makes4 |
Ingredients
- 1 litre Chicken Stock
- 500ml water
- 4 slices fresh young ginger
- 1/2 cup long grain rice
- 200g chicken tenderloin, diced into 1cm pieces
- 1 teaspoon Chinese rice wine
- Salt and ground white pepper
- 2 tablespoons finely sliced green onion
- 1/2 teaspoon sesame oil
- 1 tablespoon fried shallots (see note)
- 2 teaspoons fried garlic (see note)
- Soy sauce to serve
Method
Step 1
Bring the chicken stock, water and ginger to a boil in a large heavy based saucepan over a high heat. Add the rice and reduce the heat to medium–low. Simmer steadily for 1 hour, covered stirring occasionally to prevent the rice from catching until thickened and most of the liquid has been absorbed.
Step 2
Add the chicken to the congee, cover and simmer for 4-5 minutes or until the chicken is just cooked. Add the rice wine to the congee and season to taste with salt and pepper.
Step 3
Serve the congee in bowls, sprinkle with the green onion, drizzle with sesame oil and top with the fried shallots and garlic. Serve with soy sauce on the side.
