Chicken Rice Congee
Chicken Rice Congee is a comforting, warm soup with shredded chicken, tender rice, carrots, and ginger. The perfect cure for those under-the-weather days.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound boneless, skinless chicken breast
- 5 cups water
- salt
- 1/2 teaspoon pepper corns
- 1 bay leaf
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 2 cups cooked rice (steamed)
- 1 thumb-size ginger, sliced and pounded
Instructions
- 1
In a large pot, In small, heavy-bottomed pot, arrange chicken breasts in a single layer. Add water, salt, peppercorns, and bay leaf.
- 2
Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in a barely a simmer for about 10 to 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- 3
With a slotted spoon, remove chicken from heat and allow to cool to touch. Coarsely shred chicken and keep warm.
- 4
Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve about 4 cups of the broth.
- 5
In a large pot over medium heat, heat oil. When Add onions, garlic, celery, and carrots. Cook, stirring occasionally until softened.
- 6
Add reserved broth (from poaching chicken) and bring to a boil.
- 7
With hands, break rice into individual grains. Add to pot and stir to distribute.
- 8
Add ginger.
- 9
Lower heat, cover, simmer, stirring occasionally, for about 30 to 40 minutes or until the rice has softened and the congee has thickened to desired consistency.
- 10
Add shredded chicken and cook for another 8 to 10 minutes or until heated.
- 11
Season with salt and pepper to taste. Ladle to serving bowls and garnish with green onions, if desired.