Description
A comforting rice porridge topped with crispy skin chicken for added texture and flavor.
Ingredients
Scale
- 1 cup jasmine rice
- 8 cups chicken broth
- 2 chicken thighs, skin-on
- 1 tablespoon soy sauce
- 2 green onions, sliced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, combine the rinsed rice and chicken broth. Bring to a boil, then reduce to a simmer.
- Cook for about 30-40 minutes, stirring occasionally, until the rice is soft and the congee has thickened.
- Meanwhile, heat a skillet over medium heat and place the chicken thighs skin-side down. Cook until the skin is crispy, about 7-10 minutes.
- Flip the chicken and cook for another 5-7 minutes until fully cooked.
- Remove the chicken, let it rest, then slice it into pieces.
- Serve the congee in bowls, top with sliced chicken, green onions, soy sauce, and season with salt and pepper.
Notes
- For extra flavor, add sesame oil to the congee.
- Feel free to top with additional garnishes like cilantro or fried garlic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg