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Chicken congee

By OcadoLife
This Chicken Congee from Tamar Adler, author of leftovers bible An Everlasting Meal, is both delicious and great-value. Congee is typically eaten plain for breakfast, but a few flavour additions turn this Chinese rice…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2.3L chicken stock
  • 300g short-grain Japanese rice, rinsed
  • 1 bunch salad onions, roughly chopped, 1 reserved to garnish
  • 3 cm piece of ginger, cut into matchsticks
  • ½ tsp sea salt, plus extra to taste
  • 100ml vegetable oil
  • 3 pak choi, halved lengthways
  • 220g cooked roast chicken fillets, shredded, at room temperature (not fridge cold) or leftover roast chicken
  • 2 tbsp roasted peanuts, roughly chopped (optional)
  • 2 tsp soy sauce, to taste (optional)
  • 2 tsp chilli oil, to taste (optional)
  • 4 soft-boiled egg, halved (optional)

Method

4 steps

  1. Step 1

    Put the stock and rice in a large pan over a high heat. Bring to the boil; reduce to low and simmer for 45 mins-1 hr, stirring occasionally until the grains burst and it’s the consistency of porridge; season.

  2. Step 2

    Meanwhile, for the aromatic oil, combine the salad onions, ginger and salt in a heatproof bowl. Heat the oil in a small pan; pour it over the salad onions and leave to cool.

  3. Step 3

    Blanch the pak choi in a pan of boiling salted water for 2 mins or until tender. Drain, cool slightly, then cut into bite-sized pieces.

  4. Step 4

    Ladle the congee into bowls and stir through the chicken. Top with the pak choi and reserved salad onion. If you like, add your choice of toppings – peanuts, soy, chilli oil and boiled eggs work well – and spoon over the aromatic oil to serve.