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Ginger Chicken Brown Rice Congee
2-3
SERVES
10 minutes
PREP TIME
INGREDIENTS
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1 tbsp Garlic Infused Red Palm Oil
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1 litre of water (or a combination of half chicken stock and half water, whatever takes your fancy).
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1/2 cup of brown rice
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1 onion, quartered, ends removed
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two thumb sized pieces of ginger, chopped
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150g boneless chicken thigh
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4 green onions, finely sliced
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Salt and pepper, to season
DIRECTIONS
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Add rice, chicken, ginger, onion and stock/water into a large pot.
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Drizzle garlic infused red palm oil.
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Bring to the boil then lower heat to a simmer. Cook partially covered for about half an hour, then remove the chicken.
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Shred the meat with a fork.
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Remove ginger and onion.
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Return the meat to the pot and simmer on very (VERY) low for about an hour to an hour and a half.
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Season with salt and pepper to taste.
garnish with sliced green onions. Note : i am using rice cooker with congee menu function.
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Photos and Recipe credited to @eatwithsarahh
