Comforting Chicken Congee

Chicken Congee
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Health Coach Cooking
Cuisine: Food is Medicine
Serves: 6-8 servings
Ingredients
  • 1 whole pasture-raised chicken (3 pounds)
  • 1 onion, peeled and chopped
  • 2 carrots, chopped
  • 2-3 celery stalks, chopped
  • 1 tsp. sea salt
  • 1 cup long grain white or brown rice
  • 8-9 cups chicken stock (use broth from cooking chicken)
  • 2 tbsp. fresh ginger, peeled and minced
  • 2-3 garlic cloves, peeled and minced
  • 3-4 shiitake mushrooms, sliced thin (discard stems)
  • 2 scallions, minced
Instructions
  1. Put whole chicken into a large soup pot with onion, carrots, and celery.
  2. Add enough water to cover the chicken.
  3. Bring to a boil, cover, and reduce heat to simmer for 1 hour.
  4. Remove chicken from the pot and set aside to cool.
  5. Strain out the vegetables from the broth and discard.
  6. Reserve the broth.
  7. Rinse the rice in cold water to release some of the starch. You may need to rinse 2-3x until the water runs clear.
  8. In that same soup pot add the rinsed rice plus 8 cups of the reserved broth. If you don’t have enough broth, you can supplement with water.
  9. Bring the rice and broth to a boil.
  10. Lower the heat to simmer and whisk the rice vigorously every 15-20 minutes to help break up the grains.
  11. After 45 minutes, add the ginger, garlic, and shiitake mushrooms.
  12. Cover and cook an additional 15 minutes.
  13. Shred the chicken and discard the skin and bones.
  14. Add the shredded chicken into the soup pot.
  15. Season to taste with salt or miso.
  16. Garnish with minced scallions.