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Chicken Congee
A Chinese rice porridge made with chicken thighs, flavored with fresh ginger and sesame oil, then topped with sliced green onion and peanuts.
servings: 6
total time: 1 hour 45 minutes
recipe by: Frankie
Ingredients
- 2 pounds bone-in chicken thighs
- 1 cup uncooked jasmine rice
- 1 TBSP freshly minced ginger
- 3 TBSP soy sauce
- 2 tsp sesame oil
- salt & pepper
- 1 cup chopped peanuts
- 1 bunch green onions, thinly sliced
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Directions
- Add 10 cups of water to a dutch oven or large pot. Drop the chicken thighs in the water and bring to a boil over high heat.
- When the water starts boiling place a lid on the pot and reduce the heat to medium-low. Simmer over medium-low heat until chicken is cooked through, about 30 minutes.
- Transfer the chicken thighs to a plate and set aside to cool while leaving the cooking water in the pot. Return the water to a boil over high heat.
- Rinse the rice thoroughly in a fine mesh strainer under cold water.
- When the water starts boiling stir in the rice and reduce the heat to medium-low. Simmer over medium-low heat, stirring occasionally, until rice has broken down, about 45 minutes (make sure you stir the rice once in a while to prevent it from sticking to the bottom of the pot).
- When the chicken has cooled use your hands to shred it, discarding any skin and bones.
- Stir in the shredded chicken, ginger, soy sauce, and sesame oil until well combined. Increase the heat to medium-high and continue to cook, stirring often, until the congee reaches desired thickness.
- Taste and season with salt & pepper. Serve in bowls topped with chopped peanuts and sliced green onion.
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