Chicken Congee

Ingredients:

1 cup Lubna Basmati Rice, washed

10 Cups Chicken Stock

2 chicken legs (with skin)

Salt to taste

Supreme Coarse Black pepper

Toppings:

Spring onions- sliced

Ginger- thin julienne

Chilli oil

supreme Fried onions

Coriander- chopped

 

Method:

Preheat the oven at 200°c.

Place the chicken legs on a lined baking tray. Season both sides with salt and coarse black pepper. Bake in the oven for 35-40 minutes or until the chicken is cooked through. Remove from heat and set aside

Add chicken broth to a pot and bring to a boil. Add the washed rice and stir well. Reduce heat to medium, partially cover the pot and cook for 30 minutes (don’t stir/ mix the rice). After 30 minutes whisk the rice rapidly for 2-3 minutes. This will break the rice to make a porridge-like consistency. Partially cover and cook for another 10 minutes.

Shred the cooked chicken and add to the rice. Mix well and simmer for another 5 minutes. Serve hot with toppings.

Notes: Adjust the consistency of the congee to your liking: add boiling water for a thinner consistency or simmer for longer for a thicker consistency.

Optional: crisp up the chicken skin like a chip and crumble over the congee for extra flavour.