Congee

12 ingredients
8 steps

Ingredients

  • 2 teaspoons canola oil
  • 2 tablespoons green onion, white part only, plus 1/4 cup green onion tops, very thinly sliced, bias cut
  • 1 tablespoon fresh gingerroot, peeled and grated
  • 1 cup white, long grain, or broken rice
  • 1 pound skinless, boneless chicken thighs
  • 8 cups water
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon white pepper
  • 2 tablespoons torn cilantro leaves
  • 2 tablespoons cracked peanuts
  • 1 tablespoon Korean red pepper powder
  • 2 teaspoons lower-sodium soy sauce

Directions

  1. 1
    In a medium saucepan over medium heat, add the canola oil and swirl to coat.
  2. 2
    Add the white parts of the green onion and the ginger. Stir, cooking for 1 minute.
  3. 3
    Add the rice. Stir and cook for 2 minutes.
  4. 4
    Lay the chicken thighs over the rice.
  5. 5
    Add the 8 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer for 1 hour or more, until the rice has completely lost its form.
  6. 6
    Turn off the heat and remove the chicken thighs. Shred, and return to the congee.
  7. 7
    Add 1/2 teaspoon salt and the white pepper. Stir.
  8. 8
    Serve in small soup bowls garnished with the green onion tops, cilantro leaves, peanuts, red pepper powder, and the soy sauce.

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