Congee

Oxmoor House
CongeeRecipe
Photo: Oxmoor House

 

Chinese rice porridge can be expressed in countless ways--from nearly flavorless (expressive of rice and clean water, intended to be restorative) to full-bodied and plentiful (the accoutrements are unlimited in scope). If you can find broken rice at an Asian market, buy it, as it gives a body to congee that no other rice variety can duplicate.
Serves 8 (serving size: 1 cup)

Ingredients

+ Add To Shopping List
2 teaspoons canola oil
2 tablespoons green onion, white part only, plus 1/4 cup green onion tops, very thinly sliced, bias cut
1 tablespoon fresh gingerroot, peeled and grated
1 cup white, long grain, or broken rice
1 pound skinless, boneless chicken thighs
8 cups water
1 teaspoon kosher salt, divided
1/4 teaspoon white pepper
2 tablespoons torn cilantro leaves
2 tablespoons cracked peanuts
1 tablespoon Korean red pepper powder
2 teaspoons lower-sodium soy sauce

Preparation

Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

In a medium saucepan over medium heat, add the canola oil and swirl to coat.

Add the white parts of the green onion and the ginger. Stir, cooking for 1 minute.

Add the rice. Stir and cook for 2 minutes.

Lay the chicken thighs over the rice.

Add the 8 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer for 1 hour or more, until the rice has completely lost its form.

Turn off the heat and remove the chicken thighs. Shred, and return to the congee.

Add 1/2 teaspoon salt and the white pepper. Stir.

Serve in small soup bowls garnished with the green onion tops, cilantro leaves, peanuts, red pepper powder, and the soy sauce.

Created date

September 2014

Nutritional Information

Calories 195
Fat 6.8 g
Satfat 1.5 g
Monofat 3 g
Polyfat 1.8 g
Protein 13 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 37 mg
Iron 2 mg
Sodium 364 mg
Calcium 17 mg