Chicken Congee (Rice Porridge)

Name: Chicken Congee (Rice Porridge)
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Global
Ingredients: 4 bay leaves; 118 milliliters roughly chopped carrot; 2 Tbsps roughly chopped cilantro; 4 larges eggs, at room temperature; 237 milliliters fresh bean sprouts; 3 garlic cloves, smashed and peeled; 2 Tbsps About peeled and finely julienned ginger; 2 Tbsps finely sliced green onion (green part only); 177 milliliters jasmine rice, broken* or whole; 1 lime, cut into 4 wedges; 8 peppercorns; 1 rotisserie chicken; 4 servings Salt and pepper; 3 Tbsps sticky rice (also known as sweet or mochi rice); 2 Tbsps vegetable oil; 118 milliliters roughly chopped yellow onion

Chicken Congee (Rice Porridge) requires roughly 4 hours from start to finish. This recipe serves 4. One serving contains 861 calories, 68g of protein, and 44g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, jasmine rice, cilantro, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It is a good option if you're following a gluten free and dairy free diet. It works well as a main course.

Instructions

Make broth: Although you could use canned broth instead, you can make your own with the bones from the same chicken that supplies meat for the congee. Separate wings from chicken and pull meat from bones; discard skin. Set bones and wings aside and shred meat into bite-size pieces.

Ingredients you will need

Meat

Broth

Chicken Wings

Heat oil in a medium pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add garlic, chopped onion, and carrot and cook until softened, about 5 minutes.

Ingredients you will need

Carrot

Garlic

Onion

Add wings, bones, peppercorns, and bay leaves, along with enough water to just cover bones (4 to 5 cups). Bring to a boil, then lower the heat to a slow simmer. Skim the pot after 15 minutes and occasionally throughout cooking. Simmer stock 2 to 3 hours, then strain through a fine-mesh strainer.

Ingredients you will need

Peppercorns

Bay Leaves

Stock

Water

Chicken Wings

Equipment you will use

Sieve

Pot

Meanwhile, make porridge base: Bring 10 cups water to a boil.

Ingredients you will need

Base

Water

Whisk in jasmine and sticky rice. Reduce heat to low and simmer, covered, stirring every 5 minutes, until rice looks like loose cooked oatmeal, about 45 minutes. Set aside 6 cups.

Ingredients you will need

Sticky Rice

Oatmeal

Rice

Equipment you will use

Whisk

Bring a medium pot of water to a boil and carefully add eggs. Lower heat to a simmer and cook eggs 8 minutes, then plunge into an ice water bath. When they're cool, peel.

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Water

Egg

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Pot

Bring porridge base and 2 cups chicken stock to a boil. Stir in 2 cups chicken meat and reduce heat to a simmer. Season with salt and pepper.

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Salt And Pepper

Chicken Stock

Chicken Meat

Base

Break or slice eggs in half. Divide congee among four large soup bowls. Top each with sprouts, green onions, cilantro, egg, and a couple of slices of savory Chinese doughnuts.

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Green Onions

Cilantro

Sprouts

Egg

Soup

Equipment you will use

Bowl

Add a few slivers of ginger last to keep it from cooking in the congee. Nestle a lime wedge next to each bowl and serve.

Ingredients you will need

Lime Wedge

Ginger

Equipment you will use

Bowl

Make ahead: Porridge base, up to 5 days, chilled airtight (it thickens in the fridge and can be used that way, but if you like it looser, add a little water).

Ingredients you will need

Base

Water

*Broken rice, a by-product of processing and transporting rice, is stickier and softer than whole-grain rice. Find it at Vietnamese markets.

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Grains

Rice