Sunwhite

Congee (Asian chicken rice soup)

Prep time

15min

Cook time

60min

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

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® White Medium-Grain Calrose Rice

Sunwhite® Calrose Rice is an oval medium-grain white rice known for its quality and taste. When cooked, Calrose rice becomes soft and tender with a tendency to stick together due to its succulent grains, allowing it to retain its moisture. Sunwhite® Calrose Rice is used in dishes that require a bit more creaminess as well as a side dish to compliment almost every meal. Its versatility means that it can be used in everything from starters and soups to desserts. For best results, rinse this rice with cold water. Drain well before cooking. All rice is naturally gluten-free. 4kg and 9kg packages are available in Jordan only.

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Ingredients to serve:

  • 1 cup Sunwhite Calrose Medium Grain Rice (soaked and strained)

  • 2 tbsp Vegetable Oil

  • 500 g Chicken Thighs (skin removed)

  • 4 cup Chicken Stock

  • 6 cup Water

  • 1 Ginger (chopped)

  • ½ cup Cilantro (finely chopped)

  • ¼ cup Spring Onions (finely chopped)

  • 1 tbsp White Pepper

  • 2 tbsp Salt

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Congee (Asian chicken rice soup)

Method

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

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

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

  • Discard the ginger pieces.

  • 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.

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

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