Chicken Congee
Chicken Congee
Ingredients:
¾ cups arborio or sushi rice
8-10 cups chicken stock or chicken bone broth
2 teaspoons kosher salt
Toppings:
Soy sauce
Chili oil
Green onions – sliced
Sesame oil
Fried Shallots:
Thinly Sliced Shallot
1 cup vegetable oil
Instructions:
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Rinse the rice for 30 seconds under running water.
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Add the rice, salt and chicken stock to a large pot or Dutch oven.
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Bring the rice and broth to a boil and give it a good stir.
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Put the lid askew on the rice and lower heat to simmer.
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Cook for 2-1/2 hours or until rice is nice tender and the rice has bloomed.
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Pour the vegetable oil into a small saucepan and place on high heat. After about 1 minute of the oil heating. Add there sliced shallots and turn heat to medium.
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Let the shallots fry for about 30 seconds or until they become crispy and browned.
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Spoon the shallots onto a plate lined with a paper towel and allow them to cool for a few minutes.
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Serve your congee in a nice big bowl and add your preferred toppings!
Enjoy with love + salt!
