Congee with Chicken and Ginger (Soy-Free)

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 5.08 cm 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 5.08 cm of Ginger, and the minced 2 cloves of Garlic. Bring the mixture to a rolling boil over high heat (100°C / 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 about 450 g of Chicken Breast into 2.54 cm pieces. Once the rice is tender, add the cut about 450 g 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 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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