Congee (Asian chicken rice soup)

> 1 Hour

Congee (Asian chicken rice soup)

Ingredients Method

Ingredients


Calrose Rice

Method


  1. In a big pot, heat the oil over medium heat then add the rice and cook it stirring continuously for 4-5 minutes.

  2. Add the water, chicken thighs, chicken stock, ginger, cilantro, salt and pepper. Keep stirring the mix till it starts boiling. Lower the heat, cover the pot and cook for about 1 hour stirring occasionally until the rice soup gains a creamy consistency.

  3. Discard the ginger pieces. Take out the chicken thighs and remove the bones from them. Chop the thighs into small chunks and return them to the pot stirring the mix well and seasoning with more salt and pepper if needed.

  4. Pour the congee into single-serving bowls. Garnish with cilantro and spring onions. Serve hot.

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Congee (Asian chicken rice soup)

> 1 Hour

Ingredients


Method


  1. In a big pot, heat the oil over medium heat then add the rice and cook it stirring continuously for 4-5 minutes.

  2. Add the water, chicken thighs, chicken stock, ginger, cilantro, salt and pepper. Keep stirring the mix till it starts boiling. Lower the heat, cover the pot and cook for about 1 hour stirring occasionally until the rice soup gains a creamy consistency.

  3. Discard the ginger pieces. Take out the chicken thighs and remove the bones from them. Chop the thighs into small chunks and return them to the pot stirring the mix well and seasoning with more salt and pepper if needed.

  4. Pour the congee into single-serving bowls. Garnish with cilantro and spring onions. Serve hot.