The Sol Journal

Chicken & Ginger Congee

recipes

Chicken & Ginger Congee

29 April, 2024

This nourishing dish, featuring chicken bone broth rich in essential amino acids like glutamine, is perfect for supporting your gut health and overall well-being during times of fatigue, illness, or stress.

Serves: 2
Time: 30 minutes

This gut soothing and restoring congee embodies everything we love about winter. Congee is a traditional Chinese rice porridge that is particularly beneficial to our gastrointestinal tract being so easy to digest. In this recipe we loaded up on ginger to help you fight inflammation, cold/flus, nausea and certain gut complaints – perfect for anyone feeling run down, sick or stressed. We added chicken bone broth to increase amino acids like glutamine. Glutamine helps to maintain the function and structure of our gut lining, in turn increasing our ability to absorb nutrients and fight off pathogens more effectively. Enjoy our nourishing and grounding congee this winter!

Ingredients

Chicken Marinade

450g 2-3 chicken thighs
1 tablespoon avocado oil
1 tablespoon tamari
1 tablespoon cornstarch
1/2 teaspoon black pepper

Congee

1 cup jasmine rice
5 cups water
1 tablespoon chicken bone broth
1 tablespoon fresh ginger, finely sliced
1 bunch spring onion, finely sliced whites and greens separated
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons crispy shallots
Fresh coriander, to garnish

Method

  1. Slice the chicken thighs 1-2cm thick and transfer to a large bowl. In a separate smaller bowl, combine chicken marinade ingredients including avocado oil, tamari, cornstarch and pepper. Whisk well and pour over the chicken strips. Using your hands, toss the chicken in the marinade and coat well. Set aside.
  2. Add 5 cups of water to a large saucepan or skillet and bring to the boil. Rinse and strain rice to remove excess starch, at least 3 times. Pour rice into the boiling water. Add the chicken bone broth and stir gently. Lower the heat to medium and half cover with a lid for 20 minutes.
  3. After 20 minutes, rapidly whisk the rice for 1-2 minutes until it breaks down. Add in the marinated chicken, leaving space between each strip to cook evenly. Add ginger slices, white spring onion and salt & pepper to taste. Leave to boil uncovered until chicken is cooked through, about 10 minutes.
  4. Divide congee into two serving bowls. Garnish with crispy shallots, green spring onions, fresh coriander and salt & pepper to taste. Enjoy!