Description
Chicken noodle soup but like congee – it’s the perfect comfort food!
Ingredients
Units
Scale
- 6 stalks celery, diced
- 1 sweet potato, diced
- 1/2 yellow onion (or 3 shallots), diced
- 2 lb bone-in, skin-on chicken thighs (or 1 lb boneless, skinless chicken thighs)
- 8 cups water (or chicken stock if using boneless chicken)
- 1/2 cup jasmine rice, plus 1/2 cup multigrain rice
- Kosher salt, to taste
- 2 stalks scallions, chopped, for garnish
- 1/4 bunch cilantro, chopped, for garnish
- 1 tablespoon neutral oil
Instructions
- Prep the veggies by dicing the shallot or onion, celery, and sweet potato.
- In a large pot, add a tablespoon of neutral oil. On medium-high heat, add the diced veggies and a large pinch of salt. Cook for 5-6 minutes, stirring occasionally.
- Wash the rice and add it to the pot with the veggies. Add the water (or stock), chicken, and another big pinch of salt, then bring it up to a boil. Once boiling, reduce to medium-low heat, partially cover, and cook for 45 minutes, checking after 30 minutes. If using boneless, skinless chicken thighs, remove them after 25 minutes.
- Shred the chicken and season with kosher salt to taste. Using an immersion blender, blend the congee for 20-30 seconds, leaving whole pieces of veggies and rice for texture. Stir everything, taste, adjust salt as needed, and top with cilantro and scallions before serving.
- Prep Time: 20 min
- Cook Time: 50 min
- Category: comfort
- Method: stovetop
- Cuisine: asian