Cook the rice.Prep your veggies and aromatics.The ratio is 4 cups of water to 1 cup of rice. To achieve the silky consistency, you need to cook the rice first and let it cool.Lightly pan-fry the chicken, spring onion, ginger and garlic in sesame oil until all’s lightly browned.Lower the heat and add water.
Bring to a simmer, and add the rice.After 20 minutes, remove the chicken thighs and strip the meat into the congee.Simmer for an hour, until the grains are swollen and the congee is thick and silky.Blanche your veggies in the congee and flavour with soya sauce, salt, white pepper and chilies.Reprinted with the permission of Butterfingers. To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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