Chicken Congee

Ingredients for a serving size of 6

• 200 g jasmine rice
• 1.5 L chicken stock
• 500 ml water
• 300 g chicken thighs
• 40 g fresh ginger, finely diced
• 1 small onion (approx. 100 g), finely diced (optional?)
• 2 scallions
• 2 tablespoons Lao Gan Ma chili crisp
• Salt, to taste
• White pepper
• Soy sauce, sesame oil
• Garnishes: thinly sliced ginger, scallion greens, cilantro, fried shallots

Instructions

1. Prep & Rinse: Rinse rice under cold water until clear; set aside.
2. Saute Aromatics:
   1. Heat 1 tablespoon neutral oil and Lao Gan Ma chili crisp in a large pot over medium heat.
   2. Saute ginger and optional diced onion for 3–4 minutes until fragrant and lightly golden.
3. Cook Chicken & Rice:
   1. Add chicken pieces, lightly searing for 1–2 minutes per side.
   2. Add rinsed rice, stirring gently for 1 minute.
4. Simmer Congee:
   1. Add chicken stock and water. Bring to a boil.
   2. Reduce heat to low and simmer gently (lid slightly ajar) for 45–60 minutes, stirring occasionally.
5. Finish Dish:
   1. Remove chicken, shred meat, and return chicken to pot.
   2. Add salt and white pepper to taste.
   3. Adjust to optimum consistency with additional stock.
6. Serve: Ladle into bowls, drizzle with additional Lao Gan Ma, soy sauce, and sesame oil, garnish generously.