Cantonese Chicken Congee

Method

1. 1

   Freeze the rinsed rice for 30 minutes while you prepare everything else.

   💡 Freezing cracks the grains so they break down in half the usual time.

2. 2

   Bring the water to a boil with the sliced ginger, add the chicken and simmer gently for 20 minutes. Lift the chicken out.

3. 3

   Add the rice to the pot, return to a boil, then drop to the lowest simmer, lid ajar, stirring every 10 minutes or so.

4. 4

   Cook 50–60 minutes, until the grains have burst and the congee falls thickly from the ladle. Add hot water if it gets stodgy.

5. 5

   Meanwhile shred the chicken off the bone, discarding the bones.

6. 6

   Season the congee with salt, stir the chicken back in, and serve in deep bowls topped with ginger matchsticks, scallions, white pepper, a thread of sesame oil and a little soy sauce.