Chicken and Spring Onion Congee
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Ingredients
- 180 g long grain rice
- 350 g chicken thigh fillets
- 1500 ml chicken stock
- 15 g fresh ginger, cut into fine strips
- 3 spring onions, finely sliced
- 1 tsp sesame oil
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 298 kcal
- Protein
- 22.3 g
- Carbohydrate
- 37.8 g
- of which sugars
- 1.2 g
- Fat
- 5.9 g
- of which saturates
- 1.4 g
- Fibre
- 1.1 g
- Salt
- 3.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the long grain rice, chicken stock and most of the fresh root ginger in a large pan and bring to the boil.
- 2
Turn the heat down to a gentle simmer, part-cover and cook for 30 minutes, stirring occasionally, until the rice has broken down into a thick, creamy porridge.
- 3
Add the chicken thigh fillets, whole, and poach in the congee for 12 minutes, until cooked through with no pink remaining, then lift out, shred the meat with two forks and return it to the pot.
- 4
Simmer for a further 5 minutes, adding a splash more stock or water if the congee is too thick.
- 5
Season with the white pepper and a little salt, then ladle into bowls.
- 6
Scatter with the spring onions and remaining ginger, and drizzle with the sesame oil to serve.
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