Patiently simmered and served with meat, congee is classic savoury Chinese porridge that can be served any time of the day, especially enjoyed as breakfast and paired with dim sum. Our extra wholesome take on the recipe enlists chicken breast fillet, brown rice and toasted sesame seeds – making for a simple but comforting dish that’ll satisfy anybody. Just don’t forget the garlic-infused oil for that fragrant, finishing touch!
- 6 clove garlic
- 1.75 litre (7 cups) water
- 2 cups (500 ml) vegetable or chicken stock
- 1½ cup (300 g) brown rice
- 2 tbsps finely chopped ginger
- 4 green onions (scallions), sliced thinly
- 200 g free-range chicken breast fillet
- ½ cup (125 ml) vegetable oil
- 2 tbsps tamari
- ½ cup fresh coriander (cilantro) leaves
- 2 tsps toasted sesame seeds
Place the water, stock, rice, chopped garlic, ginger and a quarter of the green onion in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, partially covered, for 12 mins or until chicken is cooked through. Remove chicken from broth mixture; cool for 10 mins. Shred chicken coarsely.
Return broth mixture to the boil. Reduce heat; simmer, partially covered, for 1½ hrs or until rice breaks down and forms a thick porridge consistency.
Meanwhile, heat oil in a small saucepan over medium heat; cook sliced garlic for 1 min or until golden. Remove garlic with a slotted spoon; drain on paper towel.Reserve garlic-infused oil
Add chicken and tamari to broth mixture; stir over heat until hot. Serve congee topped with fried garlic, coriander, seeds and remaining green onion. Drizzle with reserved garlic-infused oil.