Congee with Chicken and Ginger (Soy-Free)

Ingredients

• 1 lb Chicken Breast
• 1 cup Arborio Rice
• 8 cups Chicken Broth
• 2 inches Ginger
• 2 cloves Garlic
• 2 stalks Green Onions
• 1 tsp Sesame Oil
• 1 tsp Salt
• 0.5 tsp White Pepper

Instructions

1. 1Rinse the 1 cup of Arborio Rice thoroughly under cold running water until the water runs clear, then drain it well.
2. 2Peel and thinly slice the 2 inches of Ginger. Peel and mince the 2 cloves of Garlic.
3. 3In a large heavy-bottomed pot, combine the rinsed 1 cup of Arborio Rice, 8 cups of Chicken Broth, the sliced 2 inches of Ginger, and the minced 2 cloves of Garlic. Bring the mixture to a rolling boil over high heat (212°F / 100°C).
4. 4Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The rice should be very soft and the porridge should have thickened to your desired consistency.
5. 5While the congee simmers, cut the 1 lb of Chicken Breast into 1-inch pieces. Once the rice is tender, add the cut 1 lb of Chicken Breast to the pot. Stir well, cover, and continue to cook for another 5 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature of the chicken should reach 165°F (74°C).
6. 6Remove the pot from the heat. Stir in the 1 tsp of Salt, 0.5 tsp of White Pepper, and 1 tsp of Sesame Oil until fully combined.
7. 7Wash and thinly slice the 2 stalks of Green Onions. Serve the congee hot, garnished with the sliced 2 stalks of Green Onions.

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