Chicken Congee
 
 
Ingredients
  • 2 tablespoons vegetable oil
  • 1½ pounds bone-in chicken legs or thighs, and trimmed of excess fat
  • 1 cup long-grain white rice or brown rice
  • 4 cups water
  • 4 cups low-sodium chicken broth (I used vegetable broth this time, as it was all I had on hand)
  • 1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
  • 3-4 scallion
  • 3 garlic cloves, minced
  • 3 tablespoons soy sauce
  • Pinch freshly ground white pepper, plus more as needed
  • For garnish: sesame oil, chili sauce, coarsely chopped fresh cilantro,thinly sliced scallions, soft-boiled eggs, toasted peanuts (really the world is your oyster!)
Instructions
  1. Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Add chicken thighs, skin sides down, and cook until golden-brown on each side, about 5 minutes, per side. Remove the chicken from the pot and reserve.
  2. Add the rice to the pot and give it a good stir. Then, add the water, broth, ginger, scallion, garlic, soy sauce and pepper. Bring everything to a boil, then reduce the heat to medium-low and cook at a simmer, stirring occasionally, until the rice has broken down and the mixture is creamy, about 1 hour.
  3. Turn off the heat and discard the scallions and ginger pieces. Remove the chicken to a cutting board. When it’s cool enough to handle, remove the skin and shred the chicken into bite-sized pieces, discarding the skin, cartilage and bones. (If you’re feeling really adventurous, reserve the skin, crisp it up in a frying pan, and serve as a garnish!) Return the shredded to the pot. Stir to combine, taste, and season with additional soy sauce and pepper as needed. Ladle into bowls and top with your choice of garnishes.
Recipe by Allons-Eat! at https://www.allonseat.com/chicken-congee/