fifty-eight

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.

Recipe

Ingredients

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

Method

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.