Chicken Congee (Porridge)

Congee is a type of rice porridge which is popular in Asian countries.  When it is prepared as a plain rice porridge, it is normally served with some side dishes.  It can also be served as a complete meal by adding meat i.e. chicken, beef or pork.  The consistency of the porridge is achieved by boiling rice until it disintegrate after prolonged cooking in water.

Ingredients (serves 4 persons):
350 g rice grains, to be washed
enough water
1 big onion, to be cut into wedges
2 cm fresh ginger, to be peeled, sliced and cut into sticks
a few drops of sesame oil
salt and pepper to taste

2 chicken thighs
1 cube chicken stock

Garnishing Ingredients:
2 spring onions, to be finely sliced
fried shallots

Method:
In a pot, add chicken thighs, chicken stock cube and enough water to just cover chicken.  Bring to boil over medium heat.  Cover pot and simmer for about 25 minutes or until chicken meat is tender. Once done, remove chicken and leave aside.  Once the chicken thighs are cooled down, shred them into thin pieces.

In a big pot, add rice grains and enough water to cover rice.  Bring to a simmer over medium heat.   Whenever the porridge gets dry, add the chicken stock a ladle or two at a time.  One might need to add more water in order that the mixture becomes thick.  It is advisable to add hot water and don't forget to keep stirring.  Once the rice grains become completely disintegrated and the mixture becomes thick, add the onion wedges and sliced ginger.

Then, add in shredded chicken and mix well.  Lastly, add in a drop or two sesame oil and season with salt & pepper to taste.

Serve garnished with sliced spring onions and fried shallots.  For those who like it spicy, serve sliced fresh green or red chillies in soy sauce on the side.

Bon Appetit!