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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