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RICE - Ginger Chicken Congee (WSJ)
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| Ginger Chicken Congee WSJ Jan. 25, 2014 Total Time: 1¼ hours Serves: 6 | |
| 4 cups | chicken stock |
| 6 cups | water |
| 1 2-inch | ginger, peeled and minced |
| 1 cup | long grain white rice, such as jasmine |
| 1½ teaspoons | salt, plus more to taste |
| Freshly ground black pepper | |
| Chopped chives, for garnish | |
| Crushed peanuts, for garnish | |
Chili-sesame oil, for garnish
1. In a medium-large saucepan, combine stock, water, ginger, rice and 1½ teaspoons salt. Bring to a boil over medium-high heat, then stir and reduce heat to low. Simmer, stirring occasionally, until rice has broken down and congee has consistency of a thin oatmeal, about 1 hour. Season to taste with salt and pepper.
2. Ladle congee into bowls. Garnish each portion with chives, peanuts and a drizzle of oil.
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