Chicken Congee

Congee is a rice porridge that is quite versatile. Some recipes cook the rice much longer so that it breaks down more, and some recipes add more water for a more soupy consistency. When I was in China, congees were often served for breakfast (comparable to oatmeal) with salted duck eggs.

When I made this dish, I used basmati rice, but any type of rice would work, just adjust the cooking time accordingly. Also, I used boneless chicken, but you could use bone-in chicken removing the bones as you shred the chicken. There are many variations of congee, mostly savory. Next time, I might try a sweet variation with ginger and fruit or honey.

Chicken Congee

• 1 pound chicken
• 5 cups water
• 1 cup rice
• 1/4 cup chopped green onion
• 4 tsp. ginger paste
• 1 tsp. sesame oil
• black pepper, to taste

Place the chicken in a large pot and add the water. Bring to a boil. Lower heat and simmer for 20 to 25 minutes minute, until chicken is tender. Remove chicken from the water. Bring the water back to a boil, add rice, return to boil. Then, lower heat and simmer for 20 minutes or until rice is tender. Meanwhile, shred the cooked chicken. Add shredded chicken, green onion, ginger paste, sesame oil, and ground black pepper. Enjoy!