INGREDIENTS:
- 2 cups cooked white rice
- 5 cups water
- 1/2 pound chicken bones or 2 chicken thighs
- 3, 1/4-inch-thick slices fresh ginger
- 1 plump clove garlic, smashed
- 1 green onion, tied into a knot
- 1/4 of a whole yellow or red onion
- Soy sauce, salt, and white pepper to taste
- Sesame oil and/or kecap manis for drizzling (optional)
Garnishes:
- Shredded chicken meat (from the thighs above or leftovers)
- Green onions, chopped
- Fried garlic
- Fried shallots
- Tianjin preserved vegetables (tong chai)
INSTRUCTIONS:
- In a medium pot, combine the rice, water, chicken bones, ginger, garlic, green onion, onion and bring to a boil over high heat. Skim off any scum or foam that rises to the surface.
- Reduce heat to low and cover. Simmer for 1 hour, stirring occasionally so that the rice doesn’t stick to the bottom of pot and burn. If using chicken thighs, remove them after 20 minutes and scrape off the meat and shred or chop. Set the meat aside and return the bones to the pot. Continue cooking for another 40 minutes or so.
- When the rice grains are swollen and the mixture is as thick as oatmeal, the congee is ready. If it gets too thick, add more water. If it’s too thin, cook it until it reaches the desired smoothness and thickness.
- Remove the bones, ginger, garlic, green onion and onion. Add soy sauce, salt, and white pepper to taste.
- Ladle into individual bowls, drizzle with sesame oil and/or kecap manis, and garnish as desired.
Source: The Asian Grandmothers Cookbook
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