Chicken Congee
INGREDIENTS
2 cups Jasmine Rice
2 Chicken Leg Quarters
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
1 Tbsp Scallions, white part only, minced
8oz. Portobello Mushrooms*, sliced
Sesame Oil
2qt. unsalted Chicken Broth
1 tsp White Pepper
2 Tbsp Fish Sauce
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
Sea salt, to taste
DIRECTIONS
Heat sesame oil in a large pot on medium heat. Sauté garlic, ginger, white part of scallions, and mushrooms, until mushrooms are softened.
Add chicken and broth, and bring to a boil. Reduce heat and let simmer until chicken is cooked through, about 30 minutes. Remove chicken and let cool. When cool enough to handle, pick off chicken and dice into bite-sized pieces. Discard skin and bones (or save in the freezer to add to your next batch of broth).
Add rice to the pot and simmer, covered, until rice has absorbed most of the liquid, about 20-25 minutes. Add cook chicken back to the pot.
Season with the white pepper, fish sauce, soy sauce, and oyster sauce. Add salt to taste, if needed.
To serve, top with sliced green scallions.
*Feel free to substitute with a vegetable(s) of your choice. I’ve used carrots and cauliflower, leeks and peas, broccoli, cabbage, or whatever I happen to have in the fridge.