Chicken congee is one of the most soothing, comforting, reinvigorating meals there is, and this simplified version makes it so quick and easy to make that you're flush out of excuses for not working it into your weekly lineup.
What you will need
1 lb boneless skinless Chicken Thighs
4 cloves Garlic
1" Fresh Ginger
1 bunch Scallions
1 Tbsp Toasted Sesame Oil
2 Tbsp Chicken Bouillon
10 oz. Precooked Rice
3 cups Water(Nutritional facts 113 calories, 7.4 g fat, 5.99 g carbohydrates, 5.77 g protein, 24 mg cholesterol, 720 mg sodium)
How to cook
Cut the chicken thighs into bite-sized chunks.
Peel garlic cloves and chop or grate to a fine paste.
Peel ginger with a spoon and grate or chop to a fine paste.
Wash the scallions and slice thin.
Heat the toasted sesame oil in a saucepan over medium heat.
When the oil begins to simmer, add the diced chicken. Cook, stirring frequently, just until the chicken begins to brown.
Stir in the crushed garlic.
Stir in the grated ginger.
Add the chicken bouillon.
Add the precooked rice. If you prefer a smoother porridge or you want to reduce the cooking time, toss the rice into a blender or food processor and pulse several times before adding to the pot.
Stir in the water. Make sure to scrape the bottom of the pot to make sure none of the ginger or garlic get stuck and burn.
Simmer gently for about 20 minutes, stirring vigorously every five minutes or so. The rice should begin to break down into the broth, forming a starchy porridge.
Stir in the sliced scallions. Taste and adjust seasoning as needed before serving with plenty of condiments.