Ginger Chicken Congee from Leftover Rice

By Sprig Originals ✓ · cooked up in Sprig

Last night's roast chicken and a tub of cold rice turn into a silky, comforting bowl of congee in under half an hour. The rice breaks down into a creamy porridge while ginger and scallion do all the flavour work — no soaking, no overnight simmering, just one pot and a wooden spoon.

Ingredients

• 3 cups cold leftover cooked rice (white or jasmine)
• 6 cups chicken stock
• 2 inch piece fresh ginger, peeled and thinly sliced
• 2 cups leftover roast chicken, shredded
• 2 large eggs, beaten
• 1/2 tsp ground white pepper

• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 4 scallions, thinly sliced

Instructions

1. Break up the cold leftover rice with your fingers or a fork so there are no clumps — this helps it dissolve into the broth instead of staying in lumps.
2. Bring the chicken stock and sliced ginger to a boil in a large saucepan over high heat, then stir in the loosened rice. Reduce to a low simmer.
3. Simmer uncovered for 20 minutes, stirring every 3 to 4 minutes and scraping the bottom, until the grains have collapsed and the congee is thick and creamy, about the texture of loose oatmeal. If it tightens too much, splash in another 1/2 cup water or stock.
4. Stir in the shredded roast chicken and the white pepper and simmer 3 minutes more, just until the chicken is heated through.
5. Take the pan off the heat. Pour in the beaten eggs in a thin stream while stirring in slow circles — they will set into fine silky ribbons in about 20 seconds.
6. Stir in the soy sauce and sesame oil, taste and add more soy or salt if needed, then ladle into bowls and pile on the sliced scallions.

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Nutrition (per serving, estimated)

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