Chicken Congee

Ingredients

• 8 ozchicken, thinly sliced or shredded
• salt, for marinade plus seasoning at the end
• white pepper, white pepper is traditional in congee
• 1 tspginger juice, pressed fresh ginger; corrected to ginger juice
• 1 tspfresh ginger, sliced, for the porridge
• 1 tbspscallions, sliced
• 1/2 cupwhite rice
• 8 cupswater
• cilantro, a small handful, chopped; optional

Method

1. 1

   Mix the chicken with a pinch of salt, a pinch of white pepper and the ginger juice, and keep it in the fridge while the rice cooks.

2. 2

   Rinse the rice a couple of times in a bowl of water, then drain it.

3. 3

   Put the rice, the water and the sliced ginger in a large pot and bring to a boil over high heat. Lower the heat, partly cover and simmer for about 1 hour, stirring every 10 minutes or so, until the rice has broken down into a thick porridge.

4. 4

   Stir in the marinated chicken and cook on low heat for 10 minutes, until it is cooked through with no pink left.

5. 5

   Stir in the scallions and a pinch each of salt and white pepper. Serve in bowls, topped with cilantro if you like.

Nutrition per serving