Chinese Chicken Congee

June 8, 2008

ย This is easy to make and there aren’t long list of ingredients ๐Ÿ™‚
The secret of good congee is the broth you’re using because it is the “heart” of the congee. Good broth will create good tasting congee ๐Ÿ™‚

1 cup short-grained rice

6 cups Chinese chicken broth, or 6 cups regular chicken broth with 2 tablespoons soy sauce and 1-2 slices ginger the size of your thumb

1 tbsp minced garlic

salt as needed

slivered cooked chicken
sesame oil
soy sauce
minced spring onion

(actually you can add in any of your fave as topping)

Heat up some oil and stir in the garlic, cook until fragrant.

Add in the pot washed rice with chinese chicken broth, or regular
chicken broth to which soy and ginger has been added.

Bring to a boil. When boiling, reduce heat to low. Cook for 2
hours, partially covered, stirring frequently. Don’t be lazy, the stirring process is important ๐Ÿ™‚

Soup is done when it reaches a porridge-like consistency. Remove ginger slice if you have added it.

You can add chopped bok choy, or small slivers of chicken and a dash of sesame oil.

Leftover turkey after a Thanksgiving meal is another great addition,
and a turkey carcass can provide a nice broth instead of chicken soup.

For more fancy congee, add in raw egg in serving bowl then cover it with hot congee. Stir until well combined.

Serves 6 – 8.