Ginger-Scallion Chicken Thighs Congee

Ingredients

• ¾ cup jasmine rice, rinsed
• 6 cups chicken or vegetable stock
• 8 oz Chicken Thighs
• 2-inch piece ginger, half sliced, half julienned
• 3 scallions, sliced
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• Chili crisp, to serve

Method

1. Combine rice, stock, and the sliced ginger in a pot. Boil, then drop to a low simmer, stirring occasionally so nothing sticks.
2. Add the Chicken Thighs after 10 minutes. Keep simmering, lid ajar, 25–30 minutes total, until the rice has broken down into a silky porridge.
3. Shred or slice the Chicken Thighs back into the pot. Season with soy sauce — it should taste gently savory, not salty.
4. Ladle into bowls and finish with julienned ginger, scallions, sesame oil, and a defiant spoonful of chili crisp.