There are many names for this dish. Rice porridge, congee, jook, Chinese Risotto. Okay I made that last one up, but whatever you want to call it, this stuff is comfort in a bowl. So delicious and perfect for a winter dinner. Or breakfast. Or lunch. It’s just so versatile!
Lets start with the rotisserie chicken stock we just made.
Throw it back in the pot, and bring to a boil. Meanwhile, rinse some rice with cold water.
Add the rice to the pot, reduce heat to a simmer, cover, and boil. The rice will puff up and the liquid will thicken. Next add some more broth to thin it out.
When it looks like picture 4, it’s perfecto. Garnish with some thinly sliced scallions, thinly julienned ginger, and if you have leftover rotisserie chicken meat, slice it up and throw it on there, playa!
ROTISSERIE CHICKEN JOOK/CONGEE/RICE PORRIDGE/ETC
6 cups home-made rotisserie chicken stock
2 more cups store-bought chicken broth
1 cup short-grain rice, rinsed
ginger, thin julienne
rotisserie chicken, sliced
green onions, thinly sliced
white pepper powder
Bring the rotisserie chicken stock to a boil, add the rice, reduce to a simmer, cover and cook for 40-50 minutes until the rice is puffed and liquid is thickened. Add 2 more cups of store-bought chicken broth to thin out liquid, cook for another 10-15 minutes, stirring frequently. Add salt to taste.
Serve in bowls with garnishes
beer pairing recommendation: Hitachino Nest White Ale