Chicken Congee

7 steps · 1h 4m total

1. 01

   Marinate the Chicken

   In a bowl, combine the chicken with a pinch of salt, a pinch of white pepper, and 1 teaspoon of ginger cordial. Mix everything thoroughly to coat the chicken, then set it aside while you prepare the rice.
2. 02

   Rinse the Rice

   Rinse the 1/2 cup of rice in a metal bowl or pot under cold water. Swirl it around a couple of times until the water runs mostly clear, then drain well.
3. 03

   Cook the Congee Base

   Add the rinsed rice and 8 cups of water to a large pot. Bring it to a rolling boil over high heat.

   Once it's boiling, reduce the heat to low, so it's just barely simmering. Stir the congee every 8–10 minutes for about 20–25 minutes, making sure the rice isn't sticking to the bottom of the pot. The rice grains should start to break down and thicken the liquid into a porridge.

4. 04

   Adjust Consistency

   After 25 minutes, check the consistency. If you prefer a thinner congee, you can add a little more water, a splash at a time, until it reaches your desired thickness.
5. 05

   Add Chicken

   Add the marinated chicken to the simmering congee. Continue to cook on low heat for another 10 minutes, or until the chicken is cooked through and tender.
6. 06

   Season and Finish

   After the chicken has cooked for 10 minutes, stir in the 1 tablespoon of spring onions, 1 teaspoon of sliced ginger, an additional pinch of salt, and a pinch of white pepper. Stir for just 10 seconds to combine.
7. 07

   Serve Congee

   Ladle the hot congee into individual bowls. If you like, scatter some fresh 2 oz coriander over the top before serving for a bright, herbaceous note.