Chicken Congee

Ingredients

• 1 cup jasmine rice
• 1 pound chicken breast
• 1 cup mushrooms
• 1 cup corn kernels
• 3 stalks green onions
• 1 whole lime
• ¼ cup peanuts
• ¼ cup cilantro

Instructions

1. 1

   Rinse the 1 cup rice under cold water until the water runs clear. In a large pot, combine the rice with 6 cups water and bring to a boil over high heat.

2. 2

   Reduce heat to low and simmer, stirring occasionally, until the rice is very soft and the porridge is thick, about 30 minutes. The congee should look creamy and slightly thickened.

3. 3

   While the rice cooks, slice the 1 cup mushrooms and chop the 3 green onions. Cut the 1 pound chicken breast into bite-sized pieces.

4. 4

   After the rice has simmered for 20 minutes, add the chicken pieces and mushrooms. Stir and cook for 10 more minutes, until the chicken is cooked through and no longer pink in the center.

5. 5

   Stir in the 1 cup corn kernels and cook for 2 minutes, until heated through. Season with salt and pepper to taste.

6. 6

   Ladle the congee into bowls. Top each with the chopped green onions, 0.25 cup peanuts, and 0.25 cup cilantro leaves. Serve with lime wedges to squeeze over the top.

7. 7

   For extra heat, sprinkle with chili flakes if you like.

Tools you’ll need

• large pot
• colander
• knife
• cutting board
• stirring spoon

More recipes like this

• 

  Chicken Tacos with Avocado and Pickled Red Onion

  30 min

• 

  Grilled Chicken Burrito Bowl

  30 min

• 

  Dong'an Chicken

  20 min

• 

  Chicken with Pickles and Sour Cream

  40 min