Step 1 of 5
Chicken Congee
Combine the chicken with a pinch of salt, white pepper, and ginger juice. Mix well and set aside to marinate.
Step 2
Rinse the rice in a bowl or pot a couple of times, then drain.
Step 3
Add 8 cups of water to the rice and bring to a boil over high heat. Once boiling, reduce to low heat and cook, stirring every 8–10 minutes, for about 20–25 minutes until the rice has broken down into a thick porridge.
Step 4
Add the marinated chicken to the porridge and cook on low heat for a further 10 minutes.
Step 5
Stir in the green onions, sliced ginger, a pinch of salt, and a pinch of white pepper. Stir for 10 seconds. Serve in bowls topped with fresh coriander, if desired.
