Ginger Chicken Brown Rice Congee
Words, Images & Recipe by Sam Hillman
Congee is somewhat of a love child between porridge and soup. Beloved for the frugal for its modest ingredients and the clumsy for its inability to overcook, this creamy rice bowl is the vacay from oatmeal you didn't realize you needed. If meat seems a tad aggressive before noon (or ever) omit the chicken, use a vegetarian stock and top with soft boiled eggs and roasted peanuts.
2L of chicken stock (or a combination of half stock and half water, whatever takes your fancy).
1 cup of brown rice
1 onion, quartered, ends removed
two thumb sized pieces of ginger, chopped
350g boneless chicken thigh
4 green onions, finely sliced
Tamari and cracked pepper, to season
Sesame oil, to drizzle
Add rice, chicken, ginger, onion and stock/water into a large pot. Bring to the boil then lower heat to a simmer. Cook partially covered for about half an hour, then remove the chicken. Shred the meat with a fork. Remove ginger and onion.
Return the meat to the pot and simmer on very (VERY) low for about an hour to an hour and a half. Season with tamari and pepper to taste.
Serve drizzled in sesame oil and garnish with sliced green onions.