Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chicken Congee with Jammy Eggs
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- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 429
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 176 milligrams
- Sodium
- 1180 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 34 grams
Think of this as the easiest bowl of comfort you can make: soft, gingery rice porridge; tender chicken that cooks right in the pot; handfuls of spinach and a jammy egg on top. The rice breaks down into a silky base that welcomes all your favorite finishes—chili crisp, sesame oil, black vinegar, anything with a little heat or tang. It’s soothing, simple and endlessly customizable.
- Level: Easy
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 429
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 176 milligrams
- Sodium
- 1180 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 2 grams
- Sugar
- 1 grams
- Protein
- 34 grams
Ingredients
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Directions
- Combine 1 tablespoon vegetable oil, the scallion halves and whole ginger in a Dutch oven; cook over medium heat until sizzling, 1 to 2 minutes. Add 10 cups water and 1 1/2 teaspoons bouillon powder; cover and bring to a boil. Stir in the rice and return to a boil, then cook over medium heat, partially covered, until the rice is soft, about 25 minutes.
- Toss the chicken, soy sauce, remaining 1 1/2 teaspoons bouillon powder, a pinch of white pepper and 3 tablespoons water in a bowl; let sit 5 minutes, then massage the cornstarch into the chicken until no liquid remains. Add the remaining 1 tablespoon oil.
- Bring a small saucepan of water to a boil. Lower in the eggs, bring to a rapid simmer and cook 7 minutes. Remove the eggs to a bowl of ice water to cool, then peel and halve.
- Once the rice is soft, discard the ginger and scallions, then vigorously whisk to break down the grains, 2 to 3 minutes. Stir in the chicken, return to a boil and cook until the chicken is no longer pink, about 1 minute. If the mixture ends up very thick, add up to 1 cup hot water. Remove from the heat and stir in the spinach along with half each of the sliced scallions and ginger. Season with salt and white pepper. Divide among bowls and top with the eggs, remaining ginger and scallions, and any other toppings.
