Chicken Rice Porridge (Chicken Congee

• Gluten free

• Meat

  • 2 Chicken breast, bone-in

• Produce

  • 1 1 inch knob Ginger
  • 3 Green onions

• Condiments

  • 1 Soy sauce

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Sesame oil

• Liquids

  • 10 cups Water

Found on rotinrice.com

Description

Ingredients

• 2 cups (400g) rice
• 2 bone-in chicken breast, skin removed
• 10 cups (2.4 liters) water, and a little more to dilute
• 1 inch knob ginger, finely julienned
• 3 green onions, finely sliced
• Sesame oil
• Salt and pepper to taste
• Soy sauce

Directions

• In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
• Add 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts. As soon as water comes back to a boil, add salt and pepper and reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute.
• Remove chicken breasts from pot with thongs. Shred the chicken breasts and return shredded meat to the pot.
• Add ginger and one to two teaspoons of sesame oil to the porridge. Turn off heat.
• Serve immediately with a sprinkling of green onions, pepper, and soy sauce. Add a few drops of sesame oil if desired.