By Claire DiMaggio
Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
In a large pot, add the rinsed rice and 2 L of low-sodium chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low. Partially cover the pot and let the rice simmer, stirring occasionally, for 45 minutes or until the rice breaks down and the mixture becomes thick and porridge-like.
While the congee is cooking, peel and julienne the fresh ginger. Slice the scallions thinly, separating the white and green parts.
In a small skillet, heat the vegetable oil over medium heat. Add the julienned ginger and white parts of the scallions. Sauté until fragrant and slightly golden, about 2-3 minutes.
Stir the sautéed ginger and scallions into the congee. Add the shredded chicken to the pot and mix well to combine.
Season the congee with soy sauce (or tamari), white pepper, and more salt if needed. Stir well.
To prepare the soft-boiled eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Transfer them immediately to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs gently.
Serve the congee hot in bowls. Top with a soft-boiled egg, sliced green parts of the scallions, and drizzle with optional sesame-free chili oil for a spicy kick.
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By Claire DiMaggio
This Main Course Asian Comfort Food Gluten-Free recipe is ready in 1 hour and features jasmine or short-grain rice, low-sodium chicken broth, cooked shredded chicken and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
In a large pot, add the rinsed rice and 2 L of low-sodium chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low. Partially cover the pot and let the rice simmer, stirring occasionally, for 45 minutes or until the rice breaks down and the mixture becomes thick and porridge-like.
While the congee is cooking, peel and julienne the fresh ginger. Slice the scallions thinly, separating the white and green parts.
In a small skillet, heat the vegetable oil over medium heat. Add the julienned ginger and white parts of the scallions. Sauté until fragrant and slightly golden, about 2-3 minutes.
Stir the sautéed ginger and scallions into the congee. Add the shredded chicken to the pot and mix well to combine.
Season the congee with soy sauce (or tamari), white pepper, and more salt if needed. Stir well.
To prepare the soft-boiled eggs, bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Transfer them immediately to a bowl of ice water to stop the cooking process. Once cooled, peel the eggs gently.
Serve the congee hot in bowls. Top with a soft-boiled egg, sliced green parts of the scallions, and drizzle with optional sesame-free chili oil for a spicy kick.
Calories per Serving: 450
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