Chicken Congee Recipe
- cook TIME 58 mins
- prep TIME 12 mins
- total TIME 1 hr 10 mins
Ingredients (15)
- 14 oz skinless boneless chicken breasts
- 1 cup uncooked short-grain rice
- 8 cups water
- 2 medium eggs boiled
- 2 oz shallots sliced
- 3 tbsp garlic minced
- 1/2 tsp ginger minced
- 4 tbsp canola oil
- 3 tbsp reduced-sodium soy sauce
- 1/2 tbsp sesame oil
- 1 tsp hoisin sauce
- 1/2 tsp brown sugar
- 1/2 tsp ground black pepper
- 1/4 cup cilantro finely chopped
- 1/4 cup scallions sliced
INSTRUCTIONS
Prep:
Slice the shallots: Slice the shallots in half and peel the skin. Cut off the root and slice thinly.
Mince the garlic: Cut off the roots of the garlic cloves and peel the skin. Mince them with a knife or garlic mincer.
Cut the ginger: Separate the knobs and remove the skin. Slice the knob into thin slices. Stack the slices on top of each other and cut them into thin strips, then cut the strips into small cubes.
Boil the eggs: We start with cold eggs straight from the fridge. Bring a pot of water to a boil and add the eggs. Set a timer for 6 minutes and immediately move the eggs to an ice bath to cool when the timer goes off.
Chop the cilantro: Bunch the cilantro together and chop finely.
Slice the scallions: Cut the scallions into diagonal slices.
Cook:
Toast the rice: Add 1 cup of uncooked short-grain rice to a pot over low heat. Stir the rice for 5 minutes to toast.
Add the water and chicken: Add 8 cups of water to the pot and mix well. Then turn up to medium heat. Add 14 oz chicken breasts to the pot and bring it to a boil.
Cook the chicken and rice: Turn down to low heat and cook for 20 minutes, then remove the chicken. Let the rice simmer for another 30 minutes.
Shred the chicken: Move the chicken breasts to a plate. Use 2 forks to shred the chicken into thin strands.
Fry the shallots: Prepare a pan over low heat. Add 4 tbsp canola oil and 2 oz shallots. Stir the shallots for 7 minutes.
Remove the shallots: As soon as they turn golden brown, remove them from the pan.
Caramelize the garlic and ginger: Into the same pan, add 3 tbsp garlic and stir for 30 seconds. Then add 1/2 tsp ginger and stir for another 30 seconds.
Stir-fry the chicken: Add the shredded chicken to the pan. Season it with 3 tbsp reduced-sodium soy sauce, 1/2 tbsp sesame oil, 1 tsp hoisin sauce, 1/2 tsp brown sugar, and 1/2 tsp ground black pepper. Stir the chicken over low heat for 5 minutes.
Add the toppings and serve: Serve the congee in a bowl. Add the stir-fried chicken, 2 medium soft-boiled eggs, 1/4 cup of cilantro, and 1/4 cup scallions to the congee. Enjoy.
