Chicken Congee
Delicate Chinese rice porridge with tender chicken and fragrant ginger — a warming dish beloved for its silky texture and subtle flavor.
Ingredients
- 224 g Chicken breast
- pinch Salt
- pinch White pepper
- 1 tsp Ginger syrup
- 0.5 cup White rice
- 8 cup Water
- 1 tsp Fresh ginger
- 1 tbsp Green onions
- pinch Salt
- pinch White pepper
- 56 g Cilantro
Instructions
- Cut the chicken breast into small pieces or strips. Place in a bowl, add a pinch of salt, a pinch of white pepper, and ginger syrup. Mix well and set aside to marinate while the rice cooks.
- Rinse the rice in a pot or metal bowl under cold water 2–3 times until the water runs almost clear, then drain.
- Add 8 cups of water to the pot with rice and bring to a strong boil. Reduce heat to low and simmer, stirring every 8–10 minutes, for about 20–25 minutes until the porridge reaches a creamy consistency. If the congee becomes too thick, add a little water to taste.
- Add the marinated chicken to the porridge and cook for another 10 minutes over low heat, stirring occasionally, until the chicken is completely cooked through.
- Add ginger slices, green onions, a pinch of salt, and a pinch of white pepper. Stir and cook for another 10 seconds, then remove from heat.
- Ladle the congee into bowls. Garnish with fresh cilantro if desired. Serve hot.