CHEF MATT’S KITCHEN

CONGEE

SERVES: 4 COOK TIME: 1 Hour

BASIC RECIPE:

This is the most basic version of this recipe. If you have a container of chicken stock in your pantry, they are usually packed in a one quart container. You can substitute the remaining three cups of liquid with water or any other flavorful liquid.

INGREDIENTS: 7 cups of liquid (water, stock or broth) 1 cup of long grain rice, rinsed 1 tablespoon of kosher salt

DIRECTIONS: Bring liquid to a boil. Add rice and salt. Reduce to a simmer and cook over a low flame for one hour, stirring every 10-15 minutes. If it becomes too thick, adjust with more liquid.

Divide into bowls and top with your favorite toppings (sesame oil, soy sauce, fresh ginger, scallions, etc.)

ADVANCED RECIPE:

INGREDIENTS: 4 cups of low sodium chicken stock 3 cups of water 3 bone-on chicken breast 1 tablespoon of kosher salt 3 inch piece of ginger, split in half 3 scallions, white portion 1 cup of long grain rice, rinsed

DIRECTIONS: In a large pot, place the first six ingredients and bring to a light simmer over medium-high heat. Cook for 30 minutes. Remove chicken breast and let it cool. Remove ginger and scallions and discard. Bring the broth to a boil and add the rinsed rice. Cook over low heat for one hour, stirring every 10-15 minutes.

POSSIBLE TOPPINGS: Sautéed and sliced chinese sausage Shredded poached chicken Crispy fried shallots, garlic and peanuts Chili oil Fresh sliced ginger Sliced scallion, green portion Sesame oil Low sodium soy sauce