Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent.
- Add the minced garlic and ginger to the pot and sauté for another minute.
- Next, add the chicken breasts to the pot, season with salt and pepper, and cook until they’re no longer pink in the middle.
- Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
- In the same pot, add the rinsed rice and the chicken broth. Bring the mixture to a boil.
- Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour until the rice breaks down and thickens to a porridge-like consistency. Stir occasionally to prevent sticking.
- Return the shredded chicken to the pot and stir into the congee.
- Serve hot with your choice of garnishes.
Enjoy your wholesome chicken congee!
