Chicken Congee
Print This Recipe
INGREDIENTS ¼ cup long-grain rice
2 tablespoons glutinous rice
2 quarts fresh or canned chicken stock, or 1 quart chicken broth and 1 quart water combined
1 cup cooked chicken, cut into ½-inch cubes
2 teaspoons salt
½ cup finely shredded preserved kohlrabi
1 cup finely shredded lettuceCombine the long-grain and glutinous rice in a 2-quart saucepan, add enough cold water to cover and stir thoroughly. Pour off the rinse water.
Have the rice, stock, chicken, salt, kohlrabi and lettuce handy.
TO COOK
In a 4 to 5-quart heavy saucepan, bring the chicken stock to a boil over high heat. Stir in the rice, partially cover the pan, reduce the heat to low and simmer for 2 hours. Add the salt, then the chicken.
Then ladle into individual soup bowls. Serve very hot and garnish the bowls with 1 or 2 tablespoons of shredded kohlrabi and lettuce.
Serves 4 to 6