August 21st, 2019

Chicken and Ginger Congee (Asian Rice Porridge)

SERVINGS: 6-8
​DIFFICULTY: Beginner
DIETARY: Dairy-Free, Gluten-Free 
PREP/COOK TIME: 10 min/45 min (instant pot) 2-4 hrs (stove top)

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Congee (Rice Porridge)

• 1 c. jasmine rice, rinsed 
• 7 c. water or stock 
• 2 tbsp. fresh ginger, finely chopped
• 4 boneless, skinless chicken thighs
• 3/4 lb. shitake mushrooms, sliced
• 1 carrot, diced small
• 1/2 yellow onion, diced small
• 1 shallot, diced finely (optional and my twist)
• salt and pepper
• garnishes: soy sauce, chopped roasted peanuts, chili paste, fried shallots, sauteed chicken and veggies

1. Begin by putting the rice in the pot, put the vegetables and aromatics on top, and finish by placing the chicken on top of all of the other ingredients.  Add salt and pepper.
2. Pour the stock/water over top all of the ingredients.  Put the lid on and if the instant pot has a "porridge" option, then press it.  If not, put in the rice cooker for about 2 hours.  If using a stove top, then put all of the ingredients in a pot and boil the water.  Once it is at a boil, cover and lower the heat and cook for 2-4 hrs.
3. When everything is done cooking, add more salt and pepper to the mix seasoned to your taste.  Ladle into a bowl and top with your favorite garnished (I kept it simple with soy sauce, chili paste, crushed roasted peanuts, and chopped green onions).  The garnishes add more texture to the dish so be generous!

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Me Cuisine Tips

• I have tested many recipes, and 7:1 liquid to rice ratio works best.  It is the perfect amount of thickness.  However, if you want it thinner, add 2 c. water.  If thicker, decrease by 1 c. water.
• Jasmine rice is perfect because it adds nice texture, but short-grain rice works well too.
• It may sound like there's not a lot of flavor, so if you want add some miso paste to the water or even bonita flakes.
• Try adding sauces and garnishes with different textures for awesome results.  This is such a comforting and versatile dish.