Chao/Congee/Porridge/Yummy chicken and rice soup… ish

congee

For most people, chicken noodle soup is ubiquitous with being sick, but for me it’s chao (aka congee) – an asian chicken and rice porridge-ey soup.  Nothing like a steaming bowl of chao to make the sniffles go away, or at least make you forget about them.


Congee

In a pot add 4 chicken thighs, a quartered onion and 4 cups water, bring to a boil and continue to boil for about 30 minutes (I didn’t have ginger on hand, but I’d highly recommend throwing a thumb of peeled ginger in).

Remove chicken, and set aside.

Strain broth in a colander lined with a paper towel and reserve.

Rinse 1 cup jasmine rice.  Add reserved broth, and 4 cups homemade or canned broth to rice.  Bring to a boil and simmer for approximately 30 minutes (per Serious Eats’ recommendation I used Kitchen Basics, which I think was fragrant and rich, but I think College Inn or Swanson would be more suitable for this recipe).

Shred chicken and add to congee.

Season with fish sauce start with 2 tbsp and add more to taste.

Sprinkle with pepper and sliced scallion and serve (optional).

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About savuryandsweet

i heart scrabble and tetris. i think about food all day long.

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