Congee is a delicious and comforting dish that is light and easy to digest. It is easy to make, and wonderful to eat when you are sick, or anytime you want a simple light meal.
I always use poultry bones when making congee. This can be a chicken carcass, bone-in chicken thighs, a bone-in turkey leg, or anything similar. The meat is optional, but you don’t want to skip the bones because of the nutrition and flavor they impart to this dish.
Ingredients
1 cup uncooked white rice (short or long grain)
9 cups water
2 tsp salt
1-inch knob of ginger
Poultry bones (and optionally, meat)
Chopped scallions
Toasted sesame oil
Combine all ingredients except for scallions and sesame oil in a heavy pot. Bring to a boil, then turn down to a light boil. Continue boiling, stirring occasionally, until the mixture resembles porridge, about 45 minutes to an hour.
Remove ginger, bones and meat. If using meat, chop finely and mix it back into the porridge.
Ladle into bowls. Add scallions and a splash of sesame oil to each bowl.
Serve and enjoy!