Congee is a savory rice porridge that is a breakfast staple in China. Served with all manner of toppings and condiments, from cooked chicken or hard-boiled eggs to bamboo shoots, mushrooms and pickled vegetables. Either short- or long-grain rice can be used in congee, but we love the striking appearance and mildly sweet, nutty flavor of congee made from Chinese Black Rice.
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Makes 4 servings
Bring chicken broth to boil in a medium saucepan. Add the chicken and sliced ginger, cover and reduce heat to simmer for about 35 minutes.
Remove and transfer chicken to a cutting board to cool. Discard the ginger. Shred chicken and set aside in a covered bowl.
Add rice to the broth. Simmer until rice is very soft and broken down, about 60 minutes.
Stir grated ginger into rice porridge. Check seasoning, and adjust with salt and ground white pepper.
Divide rice congee among four bowls, and top with 1/4 of chicken and cilantro. Serve with soy sauce for seasoning.