Congee may be cooked to several different stages and textures depending on your preference. Sometimes broken rice is cooked for long periods of time, so the rice grains completely break down. However, some people like the grains still very evident and the surrounding starch to be of a looser, runnier consistency. In the latter case, the congee must be eaten immediately, or the rice will begin to break down from resting or being warmed for too long.
Serves 4-6 people
- 1½ – 2 litres chicken stock infused with 1cm ginger bashed and 2 spring onions screwed up and tied into a loose knot
- 1 cup jasmine rice, washed and drained
- 1 organic chicken maryland
- 1 organic chicken breast
- 1cm ginger bashed
- 3 spring onions, chopped finely, green part only
- Few sprigs of coriander, including stalks, chopped
- 1/3 cup fried shallots
- Light soy sauce
- White pepper
- Few drops of sesame oil
1. Place chicken stock, rice, both chicken pieces and ginger into a medium pot and bring to a boil. Lower to a simmer and cook until the rice has broken down to a thick soup.
2. To serve, remove chicken and shred finely. Return the shredded meat to the congee. Spoon one to two ladles of congee into a bowl. You may either serve with a sprinkle of spring onions, coriander, shallots, a drizzle of soy, a pinch of white pepper and sesame oil or just have the garnishes and seasonings in the middle of the table for your guests to help themselves.