Chicken Congee (Jook)

01Method

1. 1

   Combine the sliced chicken with the minced ginger, the white parts of the green onions, chicken bouillon, and white pepper in a bowl. Mix well, then cover and refrigerate until needed.

2. 2

   Rinse the rice under cold running water, swirling until the water runs clear, then drain thoroughly.

3. 3

   Pour the chicken stock into a large pot and bring to a rolling boil over high heat. Reduce to medium heat and stir in the drained rice, spreading it into an even layer. Rest the lid slightly open and lower the heat to a gentle simmer. Cook undisturbed until the rice grains have completely dissolved and the porridge is thick and creamy, about 1½ hours.

4. 4

   Remove the lid and stir the congee gently. Adjust the consistency with extra stock or water if desired. Add the marinated chicken, pressing it into the porridge, then break up the pieces as you stir. Cook over medium heat, stirring frequently to prevent sticking, until the chicken is fully cooked through, 10 to 15 minutes.

5. 5

   Season with salt to taste. Ladle the congee into bowls and top with the matchstick ginger and sliced green onion tops. Leftovers keep refrigerated in a sealed container for up to 5 days; loosen with stock or water when reheating.