Congee is a type of rice porridge that has been a staple in Chinese cuisine for centuries. It is often served at breakfast or late-night meals, and is a common offering at temples. Moreover, congee is traditionally eaten when one is ill as it is easily digestible and nutritious.
In a large pot, combine the rinsed rice, water, chicken thighs, and ginger slices. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Cook for about 1 1/2 to 2 hours, or until the rice has broken down and the congee has a thick, creamy consistency.
Remove the chicken thighs from the pot. Once cool enough to handle, shred the meat and discard the bones.
Season the congee with salt to taste, and then return the shredded chicken to the pot. Stir well to combine.
Serve the congee hot, topped with the chopped green onions, crispy fried shallots, and a drizzle of sesame oil.
Rinse the rice under cold water until the water runs clear. This helps to remove the starch and will result in a clearer congee.
This congee is best served hot. It can be served as a breakfast or a comforting dinner. You can also offer additional toppings like peanuts, chopped cilantro, or chili oil for added texture and flavor.
You could replace the chicken with pork or fish, or even make it vegetarian by using a hearty vegetable broth and topping with sautéed mushrooms or tofu. You could also add in other grains like millet or barley for a different texture.
For a unique flavor profile, you could use a blend of star anise, cinnamon, and clove for a spiced congee, or add a dash of white pepper for a kick.
Food in Asia