By Claire DiMaggio
Rinse the rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 45-50 minutes, stirring occasionally to prevent sticking. The rice should break down and become creamy.
While the rice is cooking, slice the fresh ginger into thin strips and finely chop the scallions. Set aside.
Soft-boil the eggs by bringing a small pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes. Remove the eggs from the boiling water and place them in an ice bath to stop cooking. Peel the eggs once they are cool enough to handle.
Once the congee reaches a creamy consistency, stir in the shredded chicken, sliced ginger, soy sauce, and white pepper. Let the congee cook for an additional 5 minutes to heat the chicken through.
In a small pan, heat vegetable oil over medium heat. Add half of the chopped scallions and sauté until fragrant, about 1-2 minutes. Add this to the congee and stir well.
Ladle the congee into bowls. Top each bowl with a peeled soft-boiled egg, remaining chopped scallions, and a drizzle of sesame-free chili oil (if using).
Serve hot and enjoy your savory chicken congee with soft-boiled eggs!
How did this recipe turn out? Let others know!
to rate this recipe
This Main Course Asian Cuisine Comfort Food recipe is ready in 60 minutes and features jasmine or short-grain rice, low-sodium chicken broth, cooked shredded chicken and other delicious ingredients. Contains 400 calories total.
Rinse the rice under cold water until the water runs clear. Drain well.
In a large pot, combine the rinsed rice and chicken broth. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 45-50 minutes, stirring occasionally to prevent sticking. The rice should break down and become creamy.
While the rice is cooking, slice the fresh ginger into thin strips and finely chop the scallions. Set aside.
Soft-boil the eggs by bringing a small pot of water to a boil. Carefully add the eggs and cook for 6-7 minutes. Remove the eggs from the boiling water and place them in an ice bath to stop cooking. Peel the eggs once they are cool enough to handle.
Once the congee reaches a creamy consistency, stir in the shredded chicken, sliced ginger, soy sauce, and white pepper. Let the congee cook for an additional 5 minutes to heat the chicken through.
In a small pan, heat vegetable oil over medium heat. Add half of the chopped scallions and sauté until fragrant, about 1-2 minutes. Add this to the congee and stir well.
Ladle the congee into bowls. Top each bowl with a peeled soft-boiled egg, remaining chopped scallions, and a drizzle of sesame-free chili oil (if using).
Serve hot and enjoy your savory chicken congee with soft-boiled eggs!
Calories per Serving: 400
Your Rating:
