Chicken Congee

Name: Chicken Congee
Total time: 2 min
Ingredients: 3/4 cup/150 grams sushi rice; 2 1/2 quarts/2.5 liters chicken stock; Salt; Soy sauce, for serving; Thinly sliced spring onions or scallions, green parts only, for serving; Finely chopped fresh ginger, for serving; Sesame oil, for serving

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Total: 2 hours, 15 minutes

Servings: 3.5

Author : Sara Bonisteel

chicken stock rice soy sauce

Ingredients

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3/4 cup 150 grams sushi rice2 1/2 quarts 2.5 liters chicken stockSaltSoy sauce, for servingThinly sliced spring onions or scallions, green parts only, for servingFinely chopped fresh ginger, for servingSesame oil, for serving

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Instructions

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Step 1

Rinse and drain the rice.

Step 2

Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.

Step 3

Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.