Photo: Oxmoor House 
Hands-on Time
15 Mins
Total Time
1 Hour 15 Mins
Serves 8 (serving size: 1 cup)

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.

How to Make It

Step 1

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

Step 2

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

Step 3

Add the rice. Stir and cook for 2 minutes.

Step 4

Lay the chicken thighs over the rice.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

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