Crispy Chicken Congee
Geoffry Le Cher
That's when I decided to look East, specificly to Congee, an Asian rice porridge, that turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken and it was a big hit. (Think of it as Chinese comfort food that is just as 'comfortable' right here in the USA.)
From the creamy, smooth, risotto-like silky goodness to the crispy chicken bits, to the zing brought by the scallions… it’s all good.
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- boneless, skinless chicken thighs
- 2 Tbsp
- sesame seed oil
- 2 Tbsp
- low sodium soy sauce
- 1 qt
- chicken stock
- 1 c
- 1/2 c
- chinese rice wine or saki
- (1/4-inch-thick) slices fresh ginger
- scallions, halved crosswise and smashed with flat side of a heavy knife
- 1 1/2 c
- long-grain rice
- 1/4 c
- thinly sliced scallions for garnish
Trasfer chicken to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 1 hour.
Cool chicken completely and tear into shreds. Place chicken in saute pan with sesame seeed oil and saute until chicken picks up color and begins to crisp around the edges. Add soy sauce, cook for an additional minute and then remove from heat. Set aside.
As for the stock, you should have about 7 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 1/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.) Season congee with soy sauce.
Laddle into bowls and serve, topped with chicken and chopped scallions.