The neighborhood most closely associated with the beaches of San Francisco, we couldn’t resist adding those beachy flavors with an Asian twist to honor the breadth of Asian food available in the outside lands. Sea salt blended with nori, shiitake, and other ingredients lend this seasoning a distinctly umami flavor.
Congee, or rice porridge, is so simple to make and instantly will feel like mom’s home cooking for many Asian-Americans. Rice is cooked with extra water to create a thick soupy porridge that acts as a vessel for savory toppings.
The choice of meat can easily be swapped out for thinly sliced pork or beef, for ground meats, and even for tofu strips and mushrooms. This porridge is great for cold evenings, sick days wrapped in blankets, or just because.
Ingredients
12 oz chicken breast
2 tsp soy sauce
2 tsp cornstarch
1 tbsp + 1 tsp Sunset Seasoning, separated
2 tbsp vegetable oil
1 cup jasmine rice
1/2 inch (1/2 oz) ginger, finely julienned
2 green onions, thinly sliced on the bias
Fresh chopped cilantro
Directions
Divide the chicken breast into long pieces 1 1/2-2 inches wide. Slice the chicken into thin 1/8 inch pieces and transfer to a mixing bowl.
To the bowl, add soy sauce, cornstarch, and 1 tsp Sunset Seasoning. Massage the marinade into the chicken with your hands for about 2 minutes. Then add 2 tbsp vegetable oil and stir through with chopsticks 30 seconds more. Set aside until ready to use.
In a large pot, bring to boil 8 cups of water.
Meanwhile, rinse the rice by pouring it into a large bowl and adding enough cool water to cover by 1 inch. Swirl the rice around with your hands for about 1 minute, then pour off the milky liquid. Repeat if desired.
Once the water has come to a boil, add the rice and stir. Bring the pot to a boil again, then reduce heat to medium and partially cover with a lid. Allow the rice to simmer for 25-30 minutes.
At the end of initial cooking time, remove from the heat and carefully whisk the rice quickly for 2-3 minutes to break up the grains and produce a finer congee.
Return the pot to the heat and set to high. When the rice begins to boil, slowly add the chicken in batches and stir through the congee with a pair of chopsticks after each addition to prevent clumping. Add julienned ginger and 1 tbsp Sunset Seasoning. Stir through and cook on high for 2 minutes.
Allow the congee to cool slightly before serving. Garnish with green onion and cilantro.
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