Chicken Congee (Rice Porridge)

🧂 Ingredients

• 3/4 cup long-grain white rice
• 4-5 cups low-sodium chicken broth
• 5 ounces boneless

  skinless chicken thighs
• 2 tsp fried shallots
• 2 tsp green onions

  finely chopped
• 2 tsp soy sauce
• 2 whole eggs
• coriander leaves

  for garnish
• salt and white pepper

  to taste

Instructions

• 1 To make the chicken, season the chicken thighs with some salt. In a pot, bring
  water to a boil and season it with salt. Add the chicken thighs into the boiling
  water and let boil for about 7-8 minutes, or until cooked thoroughly. Remove
  from heat and let chill. Shred the chicken by hand into fine, long strips.
• 2 In a pot, bring 4 cups of chicken broth to a boil at high heat. When the broth
  is boiling, add the uncooked rice into the pot and stir constantly to prevent
  the rice from sticking to the bottom. Let the rice cook for 15 minutes while
  stirring occasionally. After 15 minutes, the rice should become fluffy and soft.
  Continue cooking the rice for another 10 minutes while stirring constantly.
  After 10 minutes, add another cup of chicken broth, stir, and cook for another 5
  minutes. The porridge should have very soft, thick texture. If you want your
  porridge to more watery, you can add more chicken broth to your taste. Season
  with salt and white pepper to taste.
• 3 To make eggs, place two eggs in a pot and fill up the pot with boiling water
  slowly until both eggs are fully submerged. Cover with lid and let cook for 15
  minutes. Do not turn on the stove, the heat from boiling water itself will cook
  the eggs to a soft, half-cooked texture. After 15 minutes, transfer eggs into a
  bowl of cold water to stop it from cooking further.
• 4 Transfer rice porridge into two medium-sized bowls. If porridge becomes too
  thick, add a little bit of hot water and stir. Crack an egg onto each bowl of
  porridge and top with the shredded chicken, fried shallots, green onions, soy
  sauce, and coriander.

Nutrition Info