Chicken Congee

Method9 steps

1. 1

   Step 1: Cut all the boneless chicken (8 oz) into thin bite-size slices. Mix the slices in a bowl with only the marinade salt (1 pinch), marinade white pepper (1 pinch) and fresh ginger juice (1 tsp). Keep the separate sliced ginger for finishing the porridge.

   Uses 8 oz boneless chicken, cut into thin bite-size slices in step 1 · 1 pinch salt for chicken marinade · 1 pinch white pepper for chicken marinade · 1 tsp fresh ginger juice for chicken marinade

2. 2

   Step 2: Cover the marinated chicken and hold it in the refrigerator while preparing and cooking the rice.

   Uses All the marinated chicken

3. 3

   Step 3: Rinse all the uncooked white rice (½ cup) a couple of times in separate rinsing water. Drain well and discard that rinsing water; keep the measured eight cups cooking water untouched for the next step.

   Uses ½ cup uncooked white rice · Water for rinsing rice a couple of times; drain and discard

4. 4

   Step 4: Put all the rinsed rice and eight cups fresh cooking water in a pot. Heat on high until boiling, then reduce to low and simmer for twenty to twenty-five minutes, stirring every eight to ten minutes, until the rice softens and begins forming porridge. Continue if needed to reach a soft porridge rather than stopping with hard grains.

   Simmer congee · 25 minUses All the rinsed drained rice · 8 cups fresh water for cooking rice, not rinsing

5. 5

   Step 5: Check the porridge thickness after its initial cooking. If desired, stir in a little separate additional water to make it thinner; no second portion of dry rice or full eight-cup water amount is added.

   Uses The complete cooked rice porridge · A little additional water if thinner porridge is desired

6. 6

   Step 6: Stir all the thin marinated chicken slices and their small marinade into the hot porridge. Bring back to a full boil, then reduce to a gentle low simmer for another ten minutes, stirring to separate the slices, until every chicken piece is fully cooked through and opaque, reaching at least 74°C (165°F) in the thickest pieces.

   Cook chicken · 10 minUses The complete adjusted porridge · All the held marinated chicken

7. 7

   Step 7: Peel and thinly slice the measured finishing ginger (1 tsp) and wash and slice the spring onion (1 tbsp). Stir all the sliced ginger, spring onion and separate finishing pinches of salt (1 pinch) and white pepper (1 pinch) into the fully cooked porridge for about ten seconds.

   Uses The complete cooked chicken porridge · 1 tsp fresh ginger, peeled and thinly sliced for finishing · 1 tbsp sliced spring onion for finishing · 1 pinch salt for finishing porridge · 1 pinch white pepper for finishing porridge

8. 8

   Step 8: Ladle the finished chicken congee into bowls.

   Uses The complete finished congee

9. 9

   Step 9: If desired, wash and chop some of the available fresh coriander and sprinkle it over the finished bowls. Keep any unused garnish coriander for another use.

   Uses The bowls of finished congee · Some of the available fresh coriander for garnish, only if desired