Congee with Roasted Chicken, Ginger and Scallions
Congee with Roasted Chicken, Ginger and Scallions
Rated 5.0 stars by 1 users
Servings
4
This hearty meal is pure comfort on a cold day or when you're feeling a bit under the weather. It comes together quickly with the use of rotisserie chicken. If roasting your own chicken, make sure to tip some of those golden roasting juices into the pot for extra richness.
Author:Don Quattlebaum
Ingredients
-
3/4 cup Charleston Gold Rice Grits
- 8 cups low-sodium chicken stock
- 1 2-inch knob fresh ginger, peeled and sliced thin
- 2 cups shredded roast chicken
- 1 tablespoon coarse kosher salt, or to taste
- 1/2 cup thinly sliced scallions
- 1/4 cup finely chopped fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegarÂ
- 1 teaspoon toasted sesame oil
- Pinch red pepper flakes, to taste
Congee
Ginger-Scallion Topping
Directions
Combine rice grits, chicken stock, and ginger in a large heavy-duty pot. Bring to a simmer over medium-high heat, stirring occasionally to prevent sticking. Reduce heat to low and cover partially with a lid. Simmer gently until the rice grains have burst open and the congee is thick and creamy, about 45-60 minutes, stirring often to prevent sticking.
Stir in roasted chicken and salt. Return the lid to a partial cover and continue to simmer until congee is the consistency of oatmeal, about 10-15 minutes longer. (Continue to stir regularly to make sure the rice doesn’t scorch on the bottom of the pot).
In a small bowl, stir together scallions, ginger, soy sauce, vinegar, sesame oil, and red pepper flakes.
Ladle the hot congee into bowls and top with a spoonful of the ginger-scallion topping and more red pepper flakes, if desired.