Chicken Congee (Ji Zhou)
Chicken Congee (Ji Zhou)
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| Yield |
| 4servings |
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Chicken Congee (Ji Zhou)
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Ingredients
- 1cup short grain rice
- 2 1/2quarts chicken stock
- 1each chicken breastboneless, skinless
- 1/2cup Thinly sliced green onions or scallionsgreen parts only, for serving
- 3tablespoons Finely chopped fresh gingerfor serving
- kosher saltas needed
- dark soy saucefor serving
- sesame oilfor serving
Yield:
Instructions
- Rinse and drain the rice.
- Put the rice in a pot with the chicken breast, 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.
- Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste