Chicken Congee

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. It sets firm; reheat with a splash of water.

Making Chicken Congee

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1. Rinse the rice under cold water until the water runs nearly clear.

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2. Put the rice, water and ginger in a large pot and bring to the boil. Lower the heat to a gentle simmer, stirring now and then.

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3. After 20 minutes add the chicken. Simmer for 40 minutes more, until the rice has broken down into a thick porridge and the chicken is cooked through.

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4. Lift out the chicken and shred it with two forks. Stir it back into the congee with the white pepper and half the spring onions. Serve topped with the sesame oil and the remaining spring onions.

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Worth Knowing

• Loosen the congee with hot water if it thickens too much while it waits.
• Use a heavy pot and keep the heat low; the rice catches at the base if the simmer is too brisk.
• Slice the ginger thinly so that it flavours the pot and can be lifted out.

Good Alongside

Steamed cabbage · Sliced cucumber · Fresh pineapple

Swaps and Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Questions About Chicken Congee

Chicken Congee Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.