About this recipe:Congee is a savoury rice porridge traditionally eaten in parts of Asia for breakfast or lunch. This recipe is made with homemade chicken stock, chicken and lemon grass.
25g uncooked jasmine rice
1 (1.12kg) whole chicken
3 (5cm) pieces fresh root ginger
1 stalk lemongrass, chopped
1 tablespoon salt or to taste
4 tablespoons chopped coriander
2 tablespoons chopped fresh chives
ground black pepper to taste
1 lime, cut into 8 wedges
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:2hr › Ready in:2hr10min
Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemongrass and salt; bring to the boil. Reduce heat, cover and gently simmer for 1 hour to 1 1/2 hours.
Strain stock and return stock to stock pot. Let chicken cool, then remove bones and skin and tear into bite-size pieces; set aside.
Stir rice into stock and bring to the boil. Reduce heat to medium and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
Ladle congee into bowls and top with chicken, coriander , chives and pepper. Squeeze lime juice to taste.
The best cooking method for the stock is to have enough heat to cook the chicken, without having any sort of bubbling what so ever. This takes about 1 hour to 1 1/2 hour for a small stewing chicken but it produces a clear stock with a much better flavour, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.