Baby Chicken Congee

Ingredients

• 1/3 cup white rice
• 150g boneless chicken thighs, diced small
• 3 cups low-sodium chicken stock
• 1/2 cup water
• 1 thin slice of fresh ginger

Method

1. 01

   Rinse 1/3 cup of white rice under cold water. Dice 150g boneless chicken thigh into very small 1cm pieces.

2. 02

   Combine the rice and diced chicken in a pot with 3 cups of no-salt chicken stock and 1/2 cup water. Add a very thin slice of fresh ginger for subtle flavor.

3. 03

   Bring to a boil over high heat, then immediately reduce to a very gentle simmer.

4. 04

   Cook uncovered, stirring occasionally, for 35–40 minutes. The rice will break down and the mixture will become thick, creamy, and porridge-like.

5. 05

   Remove the ginger slice. The congee should have a smooth, thick porridge consistency. If too thick, stir in a little water. Cool to a safe temperature and serve warm.

How to offer

Serve in small portions warm in a bowl. Congee has a naturally smooth texture perfect for all eating styles — spoon-feeding or self-feeding with a thick spoon. Excellent comfort food for sick days. Family can garnish their bowls with scallions and sesame.

Storage

Refrigerate in an airtight container for up to 3 days. Add water when reheating as it thickens considerably when cold.