Description
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it’s done.
Ingredients
- ⅛ cup uncooked jasmine rice
- 1 (2.5 pound) whole chicken
- 3 (2 inch) pieces fresh ginger root
- 1 stalk lemon grass, chopped
- 1 tablespoon salt, or to taste
- ¼ cup chopped cilantro
- ⅛ cup chopped fresh chives
- ground black pepper to taste
- 1 lime, cut into 8 wedges
Instructions
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger
- lemon grass
- and salt; bring to a boil. Reduce heat
- cover
- and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth
- and return broth to stock pot. Let chicken cool
- then remove bones and skin
- and tear into bite-size pieces; set aside.
- Stir rice into broth
- and bring to a boil. Reduce heat to medium
- and cook for 30 minutes
- stirring occasionally. If necessary
- adjust with water or additional salt. The congee is done
- but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls
- and top with chicken
- cilantro
- chives
- and pepper. Squeeze lime juice to taste.
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Servings: 4