Chicken Congee

Chicken Congee: Chicken congee is a type of rice porridge or gruel popular in many Asian countries. It is most often served as a meal on its own and despite its many variations; it is usually a thick porridge of rice largely disintegrated after prolonged cooking in water. Also known as jook, chicken congee turns up in Chinese household’s morning, noon, and night.

Ingredients for Chicken Congee

(serves 4):

• 1/2 cup rice
• 3-4 cups chicken stock
• 2 pieces boneless skinless chicken breasts; cut to thin slices
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• Black pepper powder, to taste
• Salt, to taste

Garnishes:

• 2 tbsp scallions, chopped
• Sesame oil
• 6 pieces shiitake mushrooms, chopped
• 2 tbsp ginger, julienned
• Black pepper powder

Method for Chicken Congee:

• Heat the chicken broth in a medium saucepan, on medium heat.
• Add in the rice, garlic, ginger, oyster sauce and soy sauce.
• Let the broth come to boil.
• Season the mixture with salt and pepper.
• Turn down the heat and let the mixture simmer until the water is absorbed.
• Chicken congee is ready to be served.
• Sprinkle with black pepper powder, a few drops of sesame oil, chopped shiitake mushrooms, julienned ginger and chopped scallions just before serving.

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