This easy and engaging Chicken Rice Porridge (Chicken Congee) is so clean to put together. It makes a scrumptious breakfast and is a bowl of comfort any time of the day.
Ingredients
- 2 cups rice (400g)
- 10 cups water (2.4 liters), and a bit extra to dilute
- 2 bone-in hen breasts (skin removed)
- Salt and pepper to taste
- 1 inch ginger (finely julienned) (30g)
- 3 inexperienced onions (finely sliced)
- Sesame oil
- Soy sauce
Instructions
- In a large pot, rinse rice till water runs clean, approximately 3 to four instances, drain.
- Add 10 cups (2.4 liters) water to the rice and set it at the stove to boil. When water involves boil, take away lid, add chicken breasts. As soon as water comes again to a boil, add salt and pepper and decrease warmness to simmer for approximately 30 minutes. If porridge receives too thick at any factor, stir in ½ cup (120ml) water to dilute.
- Remove bird breasts from pot with thongs. Shred the bird breasts and go back shredded meat to the pot.
- Add ginger and 1 to 2 teaspoons of sesame oil to the porridge. Turn off warmness.