Sunwhite | Congee (Asian chicken rice soup)
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Congee (Asian chicken rice soup)

Congee (Asian chicken rice soup)

Congee is a classic Chinese breakfast dish but is popular throughout the Asian diaspora. It can also be eaten for lunch or dinner.
Ingredients Method

Ingredients


Calrose medium grain pack

Method


  1. In a big pot, heat the oil over medium heat then add the rice and cook it, stirring continuously for 4-5 minutes.

  2. Add the water, chicken thighs, chicken stock, ginger, cilantro, salt and pepper. Keep stirring the mix until it starts boiling.

  3. Lower the heat, cover the pot and cook for about 1 hour stirring occasionally until the mixture gains a creamy consistency.

  4. Discard the ginger pieces.

  5. Take out the chicken thighs and remove the bones from them. Chop the thighs into small chunks and return them to the pot stirring the mix well and seasoning with more salt and pepper if needed.

  6. Pour the congee into single-serving bowls. Garnish with cilantro and spring onions. Serve hot.

Sunwhite English

Congee (Asian chicken rice soup)

Ingredients


Method


  1. In a big pot, heat the oil over medium heat then add the rice and cook it, stirring continuously for 4-5 minutes.

  2. Add the water, chicken thighs, chicken stock, ginger, cilantro, salt and pepper. Keep stirring the mix until it starts boiling.

  3. Lower the heat, cover the pot and cook for about 1 hour stirring occasionally until the mixture gains a creamy consistency.

  4. Discard the ginger pieces.

  5. Take out the chicken thighs and remove the bones from them. Chop the thighs into small chunks and return them to the pot stirring the mix well and seasoning with more salt and pepper if needed.

  6. Pour the congee into single-serving bowls. Garnish with cilantro and spring onions. Serve hot.