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Congee with Chicken and Peanuts

  • ACTIVE: 15 MIN
  • SERVINGS: 4 to 6

Congee, a Chinese rice porridge traditionally eaten for breakfast, also makes a soothing dinner.

  1. 5 cups chicken stock or low-sodium broth
  2. 4 cups water
  3. 1 cup short-grain rice, rinsed
  4. 2 cups chopped roasted chicken (1/2 pound)
  5. Salt
  6. Soy sauce, Asian sesame oil, thinly sliced scallions, chopped cilantro, finely chopped chiles, finely and chopped roasted unsalted peanuts, for serving
  1. In a large saucepan, combine the stock and water and bring to a boil. Stir in the rice and simmer over low heat, stirring often, until very thick, about 1 hour.
  2. Stir the chicken into the congee and season with salt. Simmer until the chicken is heated through. Ladle into bowls and serve piping hot, with all the condiments and toppings.
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