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Rotisserie Chicken Congee
A comforting way to use up leftover rotisserie chicken: simmering the carcass with rice to make the most flavorful congee.
š„ 4 Servingsā±ļø Prep & Cook: 45 minš¤ Calvin Engš epicurious
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- āstrainer
- āpot
- āwhisk
- ābowl
š Preparation Steps
1
Rinse 1 cup jasmine rice in a fine-mesh strainer under cold running water until the water runs clear. Turn off the tap, shake off as much water as possible from the rice, and then transfer the rice to a small freezer-safe container. Freeze the rice for at least ā±ļø 5 hours or up to ā±ļø 24 hours.
jasmine rice1 cupwater (see Note)10 cups
2
In a large pot, bring 10 cups water to a boil over high heat, then gently whisk in the frozen rice. Reduce the heat to medium and whisk every few minutes for ā±ļø 20 minutes. Add 1 rotisserie chicken carcass and 2-inch piece ginger, julienned, and continue to whisk until all the rice grains have broken down into a porridge-like texture with no whole grains, 15 to ā±ļø 20 minutes longer. As the congee simmers, the meat clinging to the bones will slowly come off cleanly into the congee.
water (see Note)10 cupsrotisserie chicken carcass, 1 cup shredded meat reserved1-inch piece ginger, julienned2
3
Season the congee with kosher salt and MSG to taste and remove the carcass from the pot if you wish. (I enjoy sucking on the bones as Iām eating to extract every last bit of flavor and meat.) Stir in 1 cup shredded chicken meat and warm through, about ā±ļø 2 minutes.
Kosher saltMSG
4
Ladle the congee into big bowls. Top each bowl with 2 scallions, thinly sliced, 2 Tbsp. chopped fresh cilantro, a pinch of freshly ground white pepper, and a drizzle of sweet soy sauce.
. chopped fresh cilantro2 TbspFreshly ground white pepperSweet soy sauce (I like Lee Kum Kee brand), to drizzle
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