Chinese Congee
Silky rice porridge that stretches a cup of rice into breakfast for four.
Ingredients
- 1 cup rice
- 8 cup stock
- 1 cup cooked chicken
- 1 tbsp ginger
- 2 piece spring onion
Instructions
- 1
Simmer rice with plenty of stock for 45 minutes, stirring often.
- 2
Season with ginger, white pepper and soy.
- 3
Shred in leftover chicken.
- 4
Top with spring onion and chilli oil.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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