Cantonese Chicken Congee

Ingredients

• 1 cup jasmine rice
• 10 cups water
• 1 1/2 lb boneless skinless chicken thighs
• 2 inch piece fresh ginger, cut into thin matchsticks
• 2 tsp salt
• 1/2 tsp ground white pepper
• 4 green onions, thinly sliced
• 2 tsp toasted sesame oil
• 1/4 cup chopped cilantro

Method

1. Rinse the rice until the water runs almost clear, then drain well.
2. Bring the rice, water and half the ginger to a boil in a large heavy pot, then lower to a gentle simmer.
3. Cook uncovered for about 1 hour, stirring every 10 minutes and scraping the bottom, until the grains break down into a creamy porridge.
4. Slip in the whole chicken thighs and simmer until they reach 165°F, about 20 minutes.
5. Lift out the chicken, shred it with two forks and stir it back in with the salt and white pepper.
6. Ladle into bowls and top with the remaining ginger, green onions, a few drops of sesame oil and cilantro.

Notes