Savory Rice Porridge (Congee) with Chicken and Ginger

Ingredients

• 1 lb Chicken breast
• 1 cup Long-grain rice
• 8 cups Water
• 2 tbsp Ginger
• 2 tbsp Soy sauce (wheat-free tamari)
• 1 tsp Sesame oil (toasted)
• 2 stalks Green onions
• 1/2 tsp Salt
• 1/4 tsp White Pepper

Instructions

1. 1Rinse the 1 cup of long-grain rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch, which helps prevent the congee from becoming too gummy.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of long-grain rice, 8 cups of water, and the 2 tablespoons of ginger. Add the 1 lb of chicken breast to the pot.
3. 3Bring the mixture in the large heavy-bottomed pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 45 minutes. The rice should be very soft, and the chicken should be cooked through. The internal temperature of the chicken should reach 165°F (74°C).
4. 4Carefully remove the 1 lb of chicken breast from the pot using tongs. Place the chicken on a clean cutting board and use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.
5. 5Stir the 2 tablespoons of soy sauce (wheat-free tamari), 1 teaspoon of sesame oil (toasted), 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper into the pot. Continue to simmer, uncovered, for another 5 minutes, stirring occasionally, until the congee has thickened slightly and the flavors have melded. The congee should have a creamy, porridge-like consistency.
6. 6Wash and thinly slice the 2 stalks of green onions. Divide the savory rice porridge among 4 serving bowls. Garnish each bowl with the sliced green onions just before serving.

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