Short grain rice cooked in broth with ginger, chicken, and broccolini until thick and creamy. This chicken broccolini congee is a modern twist to a traditional Asian comfort food.
Ingredients
⅓ cup uncooked short grain rice
5 cups chicken broth
½ cup water
1½ teaspoon fish sauce
½ teaspoon salt
2 quarter size pieces of ginger with skin peeled
½ teaspoon brown sugar
½ cup shredded chicken
½ chopped broccolini
1 large egg, cracked
1 teaspoon Sambal Oelek chili paste (optional)
Garnishes
Cilantro
Sliced red chili pepper
Sliced jalapeno
Basil
Bean Sprouts
Directions:
First, rinse the rice through a strainer. The water running off will look milky and after a couple of washes appear more clear.
Place the rice in a medium sized pot, and add chicken broth and water. Bring to a boil and then reduce the heat to medium. Allow the congee to cook for about 15 minutes before adding the fish sauce, salt, ginger, and sugar. Cook for an additional 10 to 15minutes until the congee has thickened and appear pudding like.
Now, stir in the shredded chicken, broccolini, and raw egg. Stir to evenly incorporate all the ingredients. Cook for an additional 10 minutes until the egg appears like silky threads and the broccolini is tender. Stir in chili paste if desired.
Remove the congee from heat, and let it cool for a few minutes.
Serve the chicken broccolini congree with garnishes like cilantro, basil, or Sambal oelek chili paste.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/05/14/chicken-broccolini-congee/