Chicken

Swap out the porridge for this super-tasty ginger chicken congee

Name: Ginger chicken congee
Yield: 4
Ingredients: 4 long green shallots; 25g ginger; 1 garlic bulb, halved; 1 x 1.4kg whole chicken; 80ml fish sauce; 20.00 ml soy sauce; 80ml sunflower oil; 20.00 ml grated ginger; 2 garlic cloves, crushed; 40.00 ml long green shallots, thinly sliced, plus extra to serve; 250g jasmine rice; Sesame oil; Fried Asian shallots; Poached eggs

2 ratings

https://healthimprovements.info/recipes/ginger-chicken-congee/020o49se — Ginger chicken congee.

Credit: Benjamin Dearnley

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Begin this recipe at least 4 hours ahead.

Stock

4 long green shallots
5cm piece (25g) ginger, sliced
1 garlic bulb, halved
1 x 1.4kg whole chicken
1/3 cup (80ml) fish sauce
1 tbs soy sauce

Congee

1/3 cup (80ml) sunflower oil
1 tbs grated ginger
2 garlic cloves, crushed
2 tbs long green shallots, thinly sliced, plus extra to serve
1 1/4 cups (250g) jasmine rice

To serve

Sesame oil
Fried Asian shallots
Poached eggs

Method

1.

For the stock, place all ingredients in a stockpot or large saucepan with 3L cold water and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 3 hours or until rich and flavoursome. Strain through a colander over a large bowl. Discard aromatics and set chicken aside to cool. When cool, shred chicken, discarding skin and bones. Keep shredded chicken warm.
2.

For the congee, reheat stock in a large saucepan. Heat oil in a saucepan over medium heat. Add ginger, garlic and shallot, and cook, stirring, for about 3 minutes or until golden and softened.
3.

Add rice and stir to coat the grains. Begin to add the stock, 1 ladle at a time, stirring regularly until the rice absorbs the stock. Repeat process until rice is very soft and tender (15-20 minutes) and almost all the stock has been added (reserve 1 cup to serve). Season.
4.

Divide congee among serving bowls and top with reserved stock, shredded chicken, sesame oil, fried shallots, extra long green shallots and poached eggs.