Ginger Chicken Congee is often known as rice porridge, jook, zhou, xi fan, and even gruel, however, I will stick with calling it congee as a result of that is what I called it growing up. There are lots of varieties of congee, but in its easiest form, it’s rice boiled in a considerable amount of liquid till it softens and begins to break apart.
Ginger Chicken Congee
Chicken and Ginger Congee is a type of dish that I begin craving each time a cold, the flu, or normal moodiness hits me. It's so comforting, congee will heat you properly and make you feel protected and sound. Ginger Chicken Congee is often known as rice porridge, jook, zhou, xi fan, and even gruel. There are lots of varieties of congee
Combine chicken thighs, thinly sliced ginger, and four whole green onions in a large pot. Cover with water by 1-inch and simmer until chicken is cooked for about 30 to 40 minutes. Remove chicken and set aside until cool enough to shred. Strain broth, and discard ginger and green onions.
Add cauliflower and simmer until it becomes tender and mushy.
Add shredded chicken, finely minced ginger, and fish sauce.
Portion chicken mixture into bowls and garnish with cilantro and thinly sliced scallions. Serve with a small lime wedge and chili oil.
- Amount Per Serving
- Calories 310
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 14g5%
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.