Ginger Chicken Brown Rice Congee

About the Recipe

Recipes & Photos credit to: @eatwithsarahh

Prep Time 10 minutes
Servings 2-3 servings

Ingredients

  • 1 tbsp Garlic Infused Red Palm Oil
  • 1 litre of water (or a combination of half chicken stock and half water, whatever takes your fancy).
  • 1/2 cup of brown rice
  • 1 onion, quartered, ends removed
  • Two thumb sized pieces of ginger, chopped
  • 150g boneless chicken thigh
  • 4 green onions, finely sliced
  • Salt and pepper, to season

Instructions

  1. Add rice, chicken, ginger, onion, and stock/water into a large pot.
  2. Drizzle garlic-infused red palm oil.
  3. Bring to a boil then lower heat to a simmer. Cook partially covered for about half an hour, then remove the chicken.
  4. Shred the meat with a fork.
  5. Remove ginger and onion.
  6. Return the meat to the pot and simmer on very (VERY) low for about an hour to an hour and a half.
  7. Season with salt and pepper to taste.
  8. Garnish with sliced green onions.

Notes

i am using a rice cooker with a congee menu function.
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