20-Minute Roast Chicken and Rice Congee

By Sprig Originals ✓ · cooked up in Sprig

Last night's roast chicken and a container of cold rice turn into a silky, savory rice porridge in about 20 minutes. Cooked rice breaks down far faster than raw, so you get that slow-simmered congee texture on a weeknight. Ginger, scallions and a drizzle of sesame oil do all the flavoring.

Ingredients

• 3 cups leftover cooked rice (white or jasmine), cold
• 6 cups chicken stock
• 2 cups leftover roast chicken, shredded
• 2 inch piece fresh ginger, peeled and thinly sliced
• 1/2 tsp white pepper
• 1 tsp kosher salt, plus more to taste

• 4 scallions, thinly sliced
• 2 tbsp soy sauce
• 2 tsp toasted sesame oil
• 2 large eggs (optional)

Instructions

1. Break up the cold leftover rice with your fingers or a fork until there are no clumps — this helps it dissolve evenly into the broth.
2. Combine the rice, chicken stock, sliced ginger, white pepper and 1 tsp salt in a large pot. Bring to a boil over high heat, then reduce to a low simmer.
3. Simmer uncovered for 18–22 minutes, stirring every 4–5 minutes and scraping the bottom, until the grains have broken down and the congee is thick and creamy, like loose oatmeal. Add a splash more stock or water if it gets too thick.
4. Stir in the shredded roast chicken and simmer 3 minutes more, just to heat it through. Taste and add salt as needed — leftover chicken varies in seasoning.
5. If using eggs, crack them into the pot one at a time while stirring in a slow circle, so they set into silky ribbons, about 30 seconds.
6. Ladle into bowls and top each with scallions, a drizzle of soy sauce and a few drops of sesame oil. Serve immediately.

Chef's tips

Nutrition (per serving, estimated)

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