Saturday Brunch * Congee

Happy Saturday morning ! After a week of Rain and Cold it’s nice to see Sunshine coming through our windows. In honor of Chinese New Year here a recipe from my Mother in Law – good for breakfast,sick kids or anytime of day >>>>

Cantonese Rice Congee

1 rice cup (6 oz) raw jasmine long grain rice, rinsed, drained
2 chicken thighs – cut up in small pieces
ginger, cut into small strips
4 green onions, chopped for garnish
3 (8 oz) cups low sodium chicken broth, divided
5 (8 oz) cups water needed for congee

Put drained rice in a bowl, add 1 cup low sodium chicken broth, soak for 30 minutes.In a pot, fill in 5 cups water and 2 cups low sodium chicken broth. Bring to a boil over high heat. Stir in rice with broth into the boiling water,- And let cook- about 30 minutes . Season chicken with salt and black pepper, mix with ginger strips. And Add to the pot – and let cook another 30 minutes. Lower Heat and let it cook until desired consistency you want.

Once ready adjust seasoning add green onions, ginger and 1 teaspoon sesame oil before removing from heat and serve hot. 

What can I add to congee?Common toppings for Cantonese congee include cilantro, Chinese chives, scallion, dried shrimp, ginger, orange peel, celery, and goji berry. Common accompaniments include a wide variety of congee side dishes, salted duck eggs, century eggs, and Youtiao (Chinese fried dough).

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