Mum's Chicken Ginger Congee

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1.5 kg

Whole Chickens

185 g

Jasmine Rice

1

Medium Yellow Onion

5.1 cm

Fresh Ginger

15 mL

Fish Sauce

10 g

Sea Salt

2 L

Water

to taste

Scallions

to taste

Fresh Cilantro , chopped

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Whole Chickens (1.5 kg) into pieces by separating the drumsticks, thighs, wings, breast bone. Keep the remaining carcass, head and feet if they were included. Place the chicken pieces in a large pot. Peel and quarter the Yellow Onion (1) and add to pot.

Step 2

Peel and slice the Fresh Ginger (5.1 cm) and add to pot. Add the Sea Salt (10 g) and filtered Water (2 L) , ensure it just covers the chicken. If the chicken is whole, you may need to add more water. Bring to a boil uncovered, then reduce to simmer for 20 minutes.

Step 3

Remove the chicken onto a plate and leave the onions and ginger in the pot with the broth. Add the Jasmine Rice (185 g) and simmer for 30 minutes on medium heat. Add the Fish Sauce (15 mL) and season with pepper. Shred some of the chicken and return to the pot.

Step 4

Garnish with some sliced Scallions (to taste) and Fresh Cilantro (to taste) Serve and enjoy!