Chicken congee
Binging with Babish · ♥ 22.8K likes · 862.9K views · 60 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 cup chicken stock
- 4 cup water
- peeled fresh ginger
- ½ cup medium grain rice
Combine the chicken stock, water, sliced ginger and rinsed rice.
Bring to a simmer partially covered, leaving about a half inch space between lid and pot, and cook 30 to 45 minutes until the rice is broken and it is a thick porridge.
- 2 whole chicken thighs
- 2 tsp Shaoxing cooking wine
- 1 tsp cornstarch
- ½ tsp kosher salt
Mix the diced chicken thigh with the Shaoxing wine, cornstarch and kosher salt and marinate while the rice cooks, about half an hour.
When the rice is broken but still a little soupy, add the chicken.
- 1 whole scallion
- ½ tsp chicken bouillon
Add the sliced scallion and chicken bouillon, mix so the chicken does not stick together, and cook another 10 to 15 minutes.
- chili crisp
Top with two sunny side up eggs, a pile of scallions and a whole lot of chili crisp.