- Prep Time 0:15
- Cook Time 1:45
- Estimated Cost $14.00
- 1 Comment
When I asked my friend James what I should make for dinner last night he said “porridge!” I was amused, both because I thought he was suggesting I make oatmeal for dinner and because when I hear “porridge” I think of Oliver Twist and Goldilocks. Upon further explanation I understood that he was actually referring to rice congee, a savory rice-based comfort food popular in many Asian countries.
- 2 bone-in, skin-on chicken breasts $6
- 8 cups water
- 3 tablespoons Chinese rice wine or dry sherry $4
- 1 small piece ginger, minced $1
- 6 scallions, sliced $1
- 1 small bunch cilantro $1
- 1/2 tsp salt Pantry
- 1 cup long-grain rice $1
Recipe Serves 2 very generously
- Bring chicken and water to a boil over high heat in a medium pot. Add wine, ginger, half of the scallions, and salt and simmer, uncovered for 15 minutes, or until breast meat is fully cooked. Remove chicken breasts from pot with tongs or a fork. Allow cool and remove bones and skin. Return bones and skin to the stock and continue to cook at a low simmer for an additional hour.
- Cool breast meat completely and shred using either a fork or your hands. Chill shreds, covered, and bring to room temperature before serving.
- Use a strainer to strain the stock and discard solids. Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking.
- Season congee with more salt. Serve topped with shredded chicken, remaining scallions and cilantro.