Congee with Garlic Chili Oil
Enjoy this warm rice porridge that can be substituted for the standard chicken noodle soup recipe and with everyday staples that can be found in the pantry!
Ingredients
- 1.5 Cup Long Grain Rice
- 8 Cups Chicken Stock or water
- 1/2 Tsp Pink Himalayan Sea Salt more to taste
- 1 Chunk Ginger peeled
- 2 Tbsp Garlic Chili Oil store bought or homemade
- 1 Cup Shredded Chicken
- 1/2 Cup Scallions
- Fried Onions to taste
Instructions
- In a large stock pot bring broth, rice, salt, and ginger to a boil. Stirring occasionally.
- Lower boil to a simmer and stirring occasionally for one hour or until thickened.
- Once ready, add shredded chicken, garlic chili oil, scallions, and crispy onions for garnish and serve hot. Enjoy!
Notes
- This recipe can be made with a standard chicken stock, vegetable stock or brodo.
- Any toppings can be used to create the perfect dish tailored to your liking.
- As the congee cools it will thicken even more and be altered by adding more of the initial cooking liquid.
- Any long grain rice will suffice. Just use what you have on hand.
