Ginger Chicken Congee with Crispy Shallots

⏱ 75 min · Serves 4

Silky, slow-simmered rice porridge with tender poached chicken, plenty of fresh ginger and a shower of crispy shallots and spring onion. The ultimate comforting bowl for a cold day or a tired evening.

Per serving: 505 kcal · 28.0g protein · 50.0g carbs · 21.0g fat

Ingredients

• 200g jasmine rice, rinsed until water runs clear
• 2 litres chicken stock (or water plus 2 stock cubes)
• 400g chicken thigh fillets, boneless and skinless
• 1 thumb-sized piece fresh ginger (about 40g), peeled and cut into thin matchsticks
• 3 garlic cloves, lightly crushed
• 1 tsp fine salt, plus more to taste
• 1 tbsp light soy sauce
• 1 tsp toasted sesame oil
• 4 banana shallots, thinly sliced
• 4 tbsp neutral oil (sunflower or groundnut)
• 3 spring onions, finely sliced
• Small handful coriander leaves
• White pepper, to taste
• Chilli oil and extra soy sauce, to serve

Method

1. Put the rinsed rice in a large heavy pot with the stock, half the ginger matchsticks, the crushed garlic and 1 tsp salt. Bring to the boil.
2. Lower to a gentle simmer, part-cover, and cook for 40-45 minutes, stirring every 10 minutes and scraping the base, until the grains have collapsed into a thick, creamy porridge. Add a splash more water or stock if it gets too thick.
3. Meanwhile, make the crispy shallots: heat the neutral oil in a small frying pan over medium heat, add the sliced shallots and fry, stirring often, for 8-10 minutes until golden. Lift out with a slotted spoon onto kitchen paper and sprinkle with a pinch of salt. Keep the shallot oil.
4. Add the whole chicken thighs to the simmering congee and cook for 15 minutes, until just cooked through. Lift out, shred with two forks, then return to the pot.
5. Stir in the soy sauce, sesame oil, remaining ginger matchsticks and a good pinch of white pepper. Fish out the garlic cloves. Taste and add more salt if needed.
6. Ladle into deep bowls and top with crispy shallots, spring onion, coriander and a drizzle of the reserved shallot oil. Serve with chilli oil and soy sauce at the table.