Healing like chicken soup, this light Chinese congee has shredded chicken and is fragranced with fresh ginger.
Slideshow: Chicken Soup Recipes
1 cup raw long-grain white rice, rinsed
7 cups chicken stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
3 cups cooked chicken, shredded
1/4 teaspoon sesame seed oil
Fresh cracked black pepper, to taste
Sliced green onion, for garnish
How to Make It
In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add the shredded chicken and sesame seed oil. Season with additional salt and black pepper, to taste. Garnish with green onions. Serve the congee hot.
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.