If you don’t already have cooked rice in your fridge, use 1 1/2 cups of uncooked rice (I usually have jasmine rice at home). You’ll have to extend the cooking time to 1-1/2 to 2 hours but you’ll still be rewarded with a bowl of yummy goodness that is soothing both spiritually and physically. If I have some on hand, I also like to add small cubes of sweet potato toward the end of cooking to add sweetness and texture to the final dish.
This recipe is courtesy of theasiangrandmotherscookbook.com
For the Congee
- 2 Cups cooked white rice
- 5 Cups water
- 1/2 Pound chicken bones
- 3 1/4 inch-thick slices fresh ginger
- 1 plump clove garlic, smashed
- 1 green onion, tied into a knot
- 1/4 of a whole yellow or red onion
- Soy sauce, salt, and white pepper to taste
- Sesame oil and/or kecap manis for drizzling (optional)
- Shredded chicken meat
- Green onions, chopped
- Fried garlic
- Fried shallots
- Tianjin preserved vegetables (tong chai)
For the Congee
In a medium pot, combine the rice, water, chicken bones, ginger, garlic, green onion, onion and bring to a boil over high heat. Skim off any scum or foam that rises to the surface.
Reduce heat to low and cover. Simmer for 1 hour, stirring occasionally so that the rice doesn’t stick to the bottom of pot and burn. If using chicken thighs, remove them after 20 minutes and scrape off the meat and shred or chop. Set the meat aside and return the bones to the pot. Continue cooking for another 40 minutes or so.
When the rice grains are swollen and the mixture is as thick as oatmeal, the congee is ready. If it gets too thick, add more water. If it’s too thin, cook it until it reaches the desired smoothness and thickness.
Remove the bones, ginger, garlic, green onion and onion. Add soy sauce, salt, and white pepper to taste.
Ladle into individual bowls, drizzle with sesame oil and/or kecap manis, and garnish as desired.