Chicken Congee with Ginger and Scallions

Instructions

1. 1Rinse the 1 cup of Jasmine Rice under cool 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 6 cups of Chicken Broth. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
3. 3While the rice is simmering, thinly slice the 5.08 cm of Ginger and the 4 stalks of Scallions. Set aside the white and light green parts of the scallions for cooking and the dark green parts for garnish.
4. 4Cut the about 450 g of Boneless, Skinless Chicken Thighs into bite-sized pieces, about 2.54 cm cubes. Add the cut chicken thighs and the sliced ginger to the pot with the simmering rice and broth. Stir to combine.
5. 5Continue to simmer the congee, covered, for another 15-20 minutes. The congee is ready when the chicken is cooked through (internal temperature reaches 74°C or 74°C) and the rice has broken down into a creamy, porridge-like consistency. The total cooking time for the rice and chicken should be approximately 45-50 minutes.
6. 6Stir in the 2 tbsp of Soy Sauce, 1 tsp of Sesame Oil, and 1/4 tsp of White Pepper until fully incorporated.
7. 7Ladle the hot congee into individual bowls. Garnish generously with the reserved sliced dark green parts of the scallions. Serve immediately.

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