Ginger Chicken Congee
By ves
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Ingredients
- 6 cups water
- 4 cups low-sodium chicken broth
- 1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
- 1 cup long-grain white rice
- 1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
- 2 teaspoons kosher salt, plus more as needed
- Pinch freshly ground white pepper, plus more as needed
- Coarsely chopped fresh cilantro, for garnish
- Thinly sliced scallions, for garnish
Details
Servings 6
Level of difficulty Average
Preparation time 25mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.
Step 2
Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
Step 3
Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones.
Step 4
Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.
Step 5
Ladle into bowls and top with cilantro and scallions.
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