Rice congee with chicken, spring onion & ginger sauce

Asian 20 Mins Prep · 100 Mins Cook

1. Peel and julienne 120g of ginger. Finely slice the white bulbs of 8 spring onions. Sauté the ginger and spring onions in a large pot with 30ml sesame oil and the vegetable oil until fragrant but not coloured.
2. Add water, chicken, and salt to taste, and simmer for 1 hour on low heat until the meat falls away from the bone. Be sure to skim stock while cooking.
3. Remove chicken and set aside to cool, then remove meat from bones.
4. Wash the rice in plenty of cold water. Slosh rice around with your hands. Repeat 3 times.
5. Add rice to chicken stock and bring to the boil then drop to a medium simmer and cook gently for 30-40 minutes – try not to stir as this results in the rice sticking together.
6. Meanwhile, for the ginger spring onion sauce, thinly slice another 6 spring onions and deseed and finely dice the jalapeno. Peel and mince 50g of ginger. Mix the spring onions, jalapeno, ginger, grapeseed oil, 10ml sesame oil, 20ml fish sauce, 15ml rice vinegar and salt to taste in a bowl. Adjust seasoning. While it’s best 15-20 minutes after sitting, the sauce is good from the minute it’s stirred up to two days in the fridge.
7. Once the rice is cooked and become soft, add the chicken to the pot and mix.
8. Using a whisk, add the soy sauce and remaining fish sauce. Check for seasoning and adjust.
9. Poach, fry or boil and egg as per your preference. Fry some shallots and thinly slice some chilli. Heat the congee and cover with ginger spring onion sauce, coriander, egg, tamari, fried shallots and thinly sliced chilli, as per your taste.

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