Gluten-Free Taiwanese Rice Porridge (Congee)

Ingredients

• 1 cup Broken Rice (Gluten-Free)
• 8 cups Water
• about 225 g Boneless Chicken Thighs, diced
• 1 cup Shiitake Mushrooms, sliced
• 2 tablespoons Soy Sauce (Gluten-Free Tamari)
• 1 teaspoon Sesame Oil
• 1/4 teaspoon White Pepper
• 2 tablespoons Green Onions, chopped
• 2 tablespoons Fried Shallots
• 1/2 cup Pickled Radish (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Broken Rice (Gluten-Free) under cold running water until the water runs clear. This removes excess starch and helps prevent the porridge from becoming too gummy.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of Broken Rice (Gluten-Free) and 8 cups of Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 30 minutes, or until the rice grains are very soft and the porridge has thickened to your desired consistency.
3. 3While the rice is simmering, dice the about 225 g Boneless Chicken Thighs into 1.27 cm pieces. In a medium bowl, combine the diced chicken with 2 tablespoons of Soy Sauce (Gluten-Free Tamari), 1 teaspoon of Sesame Oil, and 1/4 teaspoon of White Pepper. Stir to coat the chicken evenly and let it marinate for at least 10 minutes.
4. 4Place a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the 1 cup of Shiitake Mushrooms, sliced, to the hot skillet. Sauté the mushrooms for 5 to 7 minutes, stirring occasionally, until they are softened and lightly browned. Remove the mushrooms from the skillet and set them aside.
5. 5Once the rice porridge has simmered for 30 minutes and is thickened, add the marinated about 225 g Boneless Chicken Thighs and the sautéed 1 cup of Shiitake Mushrooms to the pot. Stir everything together. Continue to simmer, uncovered, for another 5 minutes, or until the chicken is cooked through. The chicken is done when it is no longer pink inside and reaches an internal temperature of 74°C.
6. 6Ladle the finished rice porridge into individual serving bowls. Garnish each bowl generously with 2 tablespoons of chopped Green Onions and 2 tablespoons of Fried Shallots. If you are using them, add 1/2 cup of Pickled Radish to each bowl as well.
7. 7Serve the Gluten-Free Taiwanese Rice Porridge hot immediately.

Substitutions

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