Chicken Congee

Chicken congee is easy to make, and keeps for at least a week. 

Makes about 10 cups

1 Cup Long Grain White* Rice
4 Cups Chicken Stock
6 Cups Water
6 Slices of Ginger sliced about 1/8″ thick
1/2 Chicken, or 4 chicken thigh quarters

Add all ingredients into a heavy bottomed pot
Cook on medium heat until mixture starts to bubble, then turn heat down to a simmer

As the congee cooks, skim off the scum that rises to the surface (don’t be grossed out, it’s just the albumen from the chicken)
Let simmer uncovered for one hour, stirring occasionally
After one hour remove chicken and let cool, remove ginger pieces and discard                                                                                                                 Continue cooking for another 40-45 minutes until most of the liquid is absorbed, more will soak into the rice as it cools, so you want the consistency of soupy porridge

When cool enough to handle, shred chicken and return to rice

To serve, spoon into bowls and top with your choice or combination of the following:

• thinly sliced scallion
• roasted and coarsely chopped peanuts
• Drizzle of soy sauce
• Sriracha or any hot sauce
• Hoisin sauce

*You can use long grain brown rice, but you will need to cook longer