Savory Rice Porridge (Congee) with Chicken and Ginger

Ingredients

• 1 cup Long-grain rice
• 8 cups Chicken broth
• 1.5 cups Cooked chicken breast, shredded
• 2 tablespoons Fresh ginger, thinly sliced
• 2 tablespoons Green onions, chopped
• 1 teaspoon Sesame oil (check for soy-free)
• 1 teaspoon Salt
• 0.25 teaspoon White pepper

Instructions

1. 1Measure 1 cup of long-grain rice into a fine-mesh sieve. Rinse the 1 cup of long-grain rice under cold running water until the water runs clear, which means no cloudy starch is coming off the rice.
2. 2Pour the rinsed 1 cup of long-grain rice into a large heavy-bottomed pot. Add the 8 cups of chicken broth to the pot.
3. 3Place the large heavy-bottomed pot over high heat. Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer for 45 to 60 minutes. The rice should be very soft and the liquid should have thickened into a porridge consistency. You will see the rice grains have broken down and the mixture is creamy.
4. 4Uncover the pot and stir in the 1.5 cups of cooked chicken breast, shredded. Add the 2 tablespoons of fresh ginger, thinly sliced. Stir in the 1 teaspoon of sesame oil and the 1 teaspoon of salt. Add the 0.25 teaspoon of white pepper. Stir everything together well.
5. 5Continue to cook the mixture uncovered over low heat for another 5 minutes, stirring occasionally. Ensure the chicken and ginger are heated through. The porridge should be thick and creamy.
6. 6Ladle the hot savory rice porridge into individual serving bowls. Sprinkle the 2 tablespoons of green onions, chopped, over the top of each bowl before serving.

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