Congee is a savory rice porridge that is a breakfast staple in China. Served with all manner of toppings and condiments, from cooked chicken or hard-boiled eggs to bamboo shoots, mushrooms and pickled vegetables. Either short- or long-grain rice can be used in congee, but we love the striking appearance and mildly sweet, nutty flavor of congee made from Chinese Black Rice.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients
Makes 4 servings
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1 Cup Chinese Black Rice
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8 Cups Chicken Broth, divided
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2 Large Boneless, Skinless Chicken Breasts
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3 Slices Ginger
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2 Teaspoons Fresh Ginger, peeled and grated
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Bunch Of Clantro, cleaned and picked leaves
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Soy Sauce, for serving
Directions
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Bring chicken broth to boil in a medium saucepan. Add the chicken and sliced ginger, cover and reduce heat to simmer for about 35 minutes.
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Remove and transfer chicken to a cutting board to cool. Discard the ginger. Shred chicken and set aside in a covered bowl.
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Add rice to the broth. Simmer until rice is very soft and broken down, about 60 minutes.
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Stir grated ginger into rice porridge. Check seasoning, and adjust with salt and ground white pepper.
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Divide rice congee among four bowls, and top with 1/4 of chicken and cilantro. Serve with soy sauce for seasoning.