Chicken Congee (Chicken Porridge)

Chicken Congee

Ingredients:

• Chicken, 1 pound (bone or boneless, it’s up to you. Even though I used 4 thighs, I would recommend using boneless thigh meat)

• Rice, uncooked, 1.5 cups (or you can used 2 cups cooked rice)

• Water, 12 cups (at least)

• Ginger, 3 slices

• Scallion, 3 stalks

• Fish sauce, 1 Tbsp

• Salt, a dash

Steps:

1. Put uncooked rice in a big pot. Wash and rinse it for a few times.  Then add about 12 cups of water.

2. Add chicken in the pot.  Use high heat. Bring everything to a boil.  Then turn the heat down to low, and let it simmer (without a lid) for about 45 minutes.  Stir occasionally to avoid the rice from sticking to the bottom or the side of the pot.  Also, you may need to add more water as the rice begins to absorb the moisture.

3. Cut ginger into very thin slices.  Add it to the pot.  Let it simmer for another 15 minutes.

4. Add a tablespoon of fish sauce to the pot. Mix it well.  Taste it.  Add a pinch of salt and a dash of white pepper if needed.  Turn off the heat.

5. Cut scallions into dices.  Add it to the pot. Mix it well.  Take chicken meat out of the pot. I used the whole thighs. I took them out and deboned them. Cut the meat into small pieces.  Add the chicken back to the pot.  Mix everything well.  Serve hot.

Put rice, water, chicken all in a pot

Bring it to a boil. Then turn it down and let it simmer.

Remove chicken from the pot after 1 hour. Break meat into smaller pieces

Chicken Congee