Soothing Chicken and Ginger Congee

1. Rinse and Freeze the Rice

Start by rinsing the rice thoroughly. Place 1 cup of uncooked jasmine rice in a bowl, cover it with water, and swish it around with your hand. Drain the water and repeat this process twice more until the water runs clear. This step is crucial for removing excess starch, ensuring a cleaner texture in your congee. After rinsing, transfer the rice to a freezer-safe container, cover it, and freeze it overnight or for at least 8 hours. Freezing the rice breaks it down, which helps it cook faster and achieve a smooth, porridge-like consistency.

2. Prepare the Chicken

While the rice is freezing, slice the partially frozen chicken breast into ¼-inch-thick strips. Marinate the chicken by combining it with 2 tablespoons of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, 1.5 teaspoons of oyster sauce, 0.5 teaspoon of toasted sesame oil, 0.25 teaspoon of fine sea salt, and 0.25 teaspoon of white pepper. Let the chicken marinate for 15 to 20 minutes. This marinade not only infuses the chicken with flavor but also keeps it tender and moist.

3. Cook the Congee Base

In a deep medium pot, combine 2 cups of water, 5 cups of low-sodium chicken stock, and the frozen rice. Bring the mixture to a boil over high heat, then reduce to a simmer and cover the pot. Let it cook for about 20 to 25 minutes. During this time, the rice will break down and thicken the congee without needing constant stirring. You’ll know it’s ready when it reaches a thick, porridge-like consistency.

4. Thicken the Congee

Once the initial cooking time is up, uncover the pot and increase the heat to bring the congee to a slow boil. Stir continuously for about 5 minutes. This continuous stirring ensures that the congee thickens evenly and achieves a smooth texture.

5. Add Chicken and Ginger

Next, stir in the julienned ginger and the marinated chicken. Bring the congee back to a boil and cook for another 2 minutes, or until the chicken turns opaque. This quick boiling method cooks the chicken thoroughly while keeping it tender and succulent.

6. Final Seasoning and Serving

Finally, adjust the seasoning of the congee to taste with additional salt and white pepper if needed. Serve the congee hot, garnished with more julienned ginger, finely chopped scallion, and fresh cilantro. These garnishes not only add a burst of freshness but also enhance the overall flavor of the dish.