Chicken Congee

Ingredients

• 8 ozchicken, thinly sliced or shredded
• salt, for marinade plus seasoning at the end
• white pepper, white pepper is traditional in congee
• 1 tspginger juice, pressed fresh ginger; corrected to ginger juice
• 1 tspfresh ginger, sliced, for the porridge
• 1 tbspscallions, sliced
• 1/2 cupwhite rice
• 8 cupwater
• 2 ozcoriander, fresh, for optional topping

Method

1. 1

   Combine the chicken with a pinch of salt, white pepper, and ginger juice. Mix well and set aside to marinate.

2. 2

   Rinse the rice in a bowl or pot a couple of times, then drain.

3. 3

   Add 8 cups of water to the rice and bring to a boil over high heat. Once boiling, reduce to low heat and cook, stirring every 8–10 minutes, for about 20–25 minutes until the rice has broken down into a thick porridge.

4. 4

   Add the marinated chicken to the porridge and cook on low heat for a further 10 minutes.

5. 5

   Stir in the green onions, sliced ginger, a pinch of salt, and a pinch of white pepper. Stir for 10 seconds. Serve in bowls topped with fresh coriander, if desired.