Chicken Congee (Dairy & Nut Free)

Instructions

1. 1Place the 1 cup of Jasmine Rice in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Drain well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Jasmine Rice and the 8 cups of Chicken Broth. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 50-60 minutes, stirring occasionally, until the rice has broken down and the mixture has a thick, porridge-like consistency. You will know it is done when the grains are very soft and the liquid has thickened considerably.
3. 3While the congee is simmering, place the 1 cup of Cooked Chicken Breast on a clean cutting board and shred it into small pieces using two forks or dice it into small, bite-sized pieces.
4. 4Peel the 1 tablespoon of Ginger and grate it finely using a microplane or the small holes on a box grater.
5. 5Once the congee has reached a porridge consistency, stir in the shredded or diced 1 cup of Cooked Chicken Breast, the grated 1 tablespoon of Ginger, and the 2 tablespoons of Soy Sauce. Continue to cook over low heat for 5 more minutes, stirring frequently, until the chicken is heated through and the flavors have melded.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of Sesame Oil.
7. 7Ladle the hot congee into individual serving bowls. Garnish each bowl with 1 tablespoon of the chopped 2 tablespoons of Green Onions and a small sprinkle of the 1/4 teaspoon White Pepper before serving.

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