By Claire DiMaggio
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a large pot, combine the rinsed rice and 2 liters of chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40-50 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked and the mixture is creamy.
While the congee is cooking, soft-boil the eggs. Bring a small pot of water to a boil, gently add the eggs, and boil for exactly 6 minutes. Transfer the eggs to an ice bath to cool, then peel.
Peel and slice the ginger thinly. Heat 2 tbsp of vegetable oil in a small pan over medium heat. Add the ginger slices and fry until golden brown and crispy. Set aside on a paper towel to drain.
Once the congee is ready, stir in the cooked shredded chicken and season with soy sauce or tamari, white pepper, and salt to taste. Cook for an additional 5 minutes to combine the flavors.
Finely chop the scallions and set aside for garnish.
Serve the congee in bowls, topping each with a soft-boiled egg, crispy ginger, chopped scallions, and a drizzle of sesame-free chili oil if using.
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This Asian Breakfast Comfort Food Main Course recipe is ready in 1 hour 15 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 to remove excess starch.
In a large pot, combine the rinsed rice and 2 liters of chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 40-50 minutes, stirring occasionally to prevent sticking, until the rice is fully cooked and the mixture is creamy.
While the congee is cooking, soft-boil the eggs. Bring a small pot of water to a boil, gently add the eggs, and boil for exactly 6 minutes. Transfer the eggs to an ice bath to cool, then peel.
Peel and slice the ginger thinly. Heat 2 tbsp of vegetable oil in a small pan over medium heat. Add the ginger slices and fry until golden brown and crispy. Set aside on a paper towel to drain.
Once the congee is ready, stir in the cooked shredded chicken and season with soy sauce or tamari, white pepper, and salt to taste. Cook for an additional 5 minutes to combine the flavors.
Finely chop the scallions and set aside for garnish.
Serve the congee in bowls, topping each with a soft-boiled egg, crispy ginger, chopped scallions, and a drizzle of sesame-free chili oil if using.
Calories per Serving: 400
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