← Nouns Cooking · Chinese

Ingredients

• 150 g jasmine rice, rinsed
• 1 tsp neutral oil
• 2 l chicken stock (or half stock, half water)
• 4 slices thick slices of ginger, plus fine matchsticks to serve
• 300 g boneless chicken thighs, thinly sliced
• 2 tsp Shaoxing wine
• 1 tsp Cornflour (cornstarch)
• 1 tsp salt, to taste
• ¼ tsp White pepper
• 3 Spring onion, thinly sliced
• 1 tsp Toasted sesame oil
• light soy sauce, to serve (optional)

Method

1. Drain the rinsed rice and toss it with the oil and a pinch of the salt (this helps the grains break down).
2. Bring the stock and ginger slices to the boil in a large heavy pot. Add the rice, stir, and return to the boil, then lower to a gentle simmer with the lid slightly ajar.
3. Cook for 1 hour, stirring every 10 min or so and scraping the bottom, until the grains have burst and the congee is thick and creamy. Add a splash of hot water if it gets too stiff.
4. Meanwhile, mix the chicken with the Shaoxing wine, cornflour and a pinch of salt.
5. Stir the chicken into the simmering congee, separating the pieces, and cook for 5–6 min until it is white all through (75°C / 165°F). Season with salt and white pepper.
6. Ladle into bowls and top with spring onion, ginger matchsticks, a few drops of sesame oil and soy sauce to taste.

Tips

• Leftover congee thickens as it cools; loosen with hot water when reheating, and cool and refrigerate leftovers promptly.
• Freezing the rinsed, drained rice for a couple of hours before cooking helps it break down faster.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Omnivore's Cookbook