Chicken Congee is a dish everyone in Our Little Chateau loves! There are two different ways we make it. There’s the slow way in which we make our own chicken stock using chicken thighs (sometimes a whole chicken) and vegetables slowly cooked. This method usually takes a whole day to make as we also make a bread dish to go with it and a whole chicken takes a long time to boil. Then there’s the fast way, which is the method we use when everyone (including the person cooking) is sick. The method below is the fast method and also the easiest way to make it.

Ingredients

2 Cups Cooked Jasmine Rice

8 Cups Chicken Stock

1 Teaspoon Sesame Oil

2 Chicken Thighs (Cooked and shredded.)

2 Diced Chives

Salt to taste  

White Pepper to taste

Instructions

Step 1

Pour your chicken stock into soup pot and heat until it begins to boil.

Step 2

Once chicken stock begins to boil add in cooked rice. Once it starts to boil again reduce the heat to a shimmer and cook for 10 minutes.

Step 3

After 10 minutes turn off the heat and salt and pepper to taste.

Step 4

Add in chives and shredded chicken serve immediately.