Chicken Congee

• 8 cups water
• 1 chicken breast, bone-in + skin on
• 4 pieces scallions, cut into thirds
• 1- 3-inch piece ginger, cut into thick coins
• 4 cloves garlic
• ¾ cup sushi rice, lightly rinsed
• ¾ tsp kosher salt

Toppings

scallions, thinly sliced

Chili oil

ginger, freshly grated

fish sauce

fried shallots

jammy eggs

Fried Shallots

• 1 large shallot, thinly sliced
• 1 tbsp avocado oil

Jammy Eggs

• 2 eggs
• ice bath, bowl filled with ice and cold water

1. In a pot, add chicken, water, scallions, ginger, garlic cloves and bring to a boil. Lower to a simmer and cook for 40 mins or until chicken begins to shred.
2. Remove and discard scallions, ginger and garlic. Remove chicken and set aside.
3. Add rice and salt and bring to a boil. Once contents come to a boil, scrape the bottom, ensuring rice has not stuck to the pan. Lower heat to a simmer and cover pan.
4. Cook for 1 hour, stirring every 10-15 minutes, making sure rice does not stick to the pan.
5. While cooking, shred chicken breast with a fork. This will be added to the congee at the end. If you’re making fried shallots and.or jammy eggs, this would be a great time to start.
6. Once the congee has thickened (similar to oatmeal), turn off heat and stir in shredded chicken.
7. Ladle congee into bowls and add desired toppings. I prefer topping with scallions, fresh ginger, fish sauce, and chili oil.
8. Heat oil in a saucepan.
9. Add shallots and cook until golden brown.
10. Remove shallots from saucepan and drain on a paper towel.
11. Fill a saucepan with hot water and bring to a boil.
12. Using tongs, slowly drop eggs into saucepan.
13. Cover and set a timer for 8 minutes
14. After 8 minutes, place eggs in ice bath and set a timer for 4 mins.
15. Peel eggs and set aside. Best if you wait to cut in half when ready to eat, as these can get messy.