Chicken and Ginger Congee
Maybe you’re sick, or you just want to try something new. Either way, my chicken congee recipe is sure to taste like comfort– and your gut will thank you!
Yields: 6-8 servings
Ingredients
- 1 oz. fresh ginger, peeled and sliced
- 1 cup white rice, rinsed
- 1 lb. chicken thighs, cubed, de-skinned and de-boned (keep the bones)
- 4 white mushrooms, sliced
- 2 garlic cloves, crushed
- 6 cups chicken stock
- 1 cup water
- 1/4 cup seasoned rice vinegar
- 4 green onions, sliced, plus extra for garnish (optional)
- Soy sauce, for topping
- Salt, to taste
Instructions
Set a medium pot to high heat. Add rice, ginger, garlic, stock, water, rice vinegar, mushrooms and chicken bones in the pot. Bring to a boil.
Once brought to a boil, reduce to a simmer. Add chicken pieces. Stir occasionally, at least every 3-5 minutes for 90 minutes. The more you stir it, the smoother it will be and the less it will stick to the bottom of the pot. Add more water as needed for the consistency desires.
Once ready, throw in green onions and salt and stir. Remove bones, garlic, and ginger slices. Serve immediately with desired toppings. This recipe is easily halved.
- Preparation time: 20 minutes
- Cook time: 90 minutes
- Total time: 1 hr 50 minutes