Brown Rice Congee
Servings
4Serving size
3/4 cup congee and 3 ounces shredded chickenThis recipe keeps well and makes great leftovers. The Congee is good served with Chili Crisp.
Ingredients
| 1 Tbsp. Olive oil |
| 1 medium White onions (minced) |
| 3 clove Garlic, raw (minced) |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 5 cups No salt added vegetable stock |
| 12 ounces Boneless, skinless chicken thighs |
| 1 cup Brown rice |
| 1/4 tsp. Salt |
| 4 medium Green onions (thinly sliced crosswise) |
| 4 Tbsp. Ginger root, raw (peeled and cut into thin matchsticks) |
| 4 tsp. toasted sesame oil |
| 1 tsp. Low sodium soy sauce (or gluten free tamari sauce) |
Instructions
Heat a medium saucepan over medium heat.
Add oil.
Sweat the onion, garlic, and ginger over medium heat until translucent and tender.
Add stock, chicken thighs, rice, and salt to the pot and bring to a boil.
Reduce heat to medium-low and cook covered for 15 minutes.
Uncover and stir thoroughly.
Check internal temperature of chicken thighs. If they are 165°F, remove from pot and set aside to cool.
Cover rice and cook for 15 minutes.
After 15 minutes, uncover and stir thoroughly. Cover and cook for additional 20-30 minutes until rice is tender.
Stir rice vigorously until thick and creamy. If congee is too thick, add additional water or stock, a few tablespoons at a time, until you reach the desired consistency.
While congee cooks, shred the chicken.
Serve congee topped with 3 ounces shredded chicken, scallions, ginger, sesame oil, soy sauce, and chili crisp (optional).
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Congee is one of the common names for a rice porridge and there are versions across almost every Asian culture. Like oatmeal it is generally eaten at breakfast and is often made for kids when they are ill.
Classic versions use white rice and this brown rice version is fantastic. Cooking the chicken along with the rice in the early stages brings a great savory chicken flavor to the dish. Take care when removing the chicken to cool and shake all of the uncooked rice off of it.
Generally speaking one should never stir rice. Stirring rice makes it gummy, but in this case that is exactly the point. Stirring the rice helps make it a rich, thick, and creamy porridge.