Jasmine rice Congee with chicken

 One of my favorite dish is congee, it's soft, smooth and make you warm.

 It's not easy to boil the rice until it turn into smooth paste, so most of the time it made from broken rice, that can be low quality rice too ^^". 
But it's not hard to make delicious congee (or in Thailand we call it "JOKE"), at home but you will need to start  with delicious rice too. Thai Jasmine rice is what I choose (good quality one will be packed with lovely fragrance), and you can turn it into broken rice easily by putting in to food processor. Remember to processor it until fine, as it will reduce you cooking time to only 20-25 minutes and you will have super smooth congee too.
You can add other kind of meat or skip it too, it depends on how you want (seasoned minced meat is delicious too).


Recipe: Jasmine rice Chicken Congee
สูตรภาษาไทย: โจ๊กข้าวหอมมะลิไก่ฉีก

日本語のレシピ：中華粥と裂った鶏肉
Youtube: โจ๊กข้าวหอมมะลิไก่ฉีก, Jasmine rice Chicken Congee、中華粥と裂った鶏肉

Jasmine rice Congee with chicken

Serve 3

Boiled Chicken breast
150 g ........................ Chicken breast (without skin)
.................................. Pinch of Pepper
1/4 tsp ....................... Salt

Thai Jasmine rice congee
100 g ......................... Thai Jasmine rice
1000 ml ..................... Chicken stock (or water and 1/2 cube of chicken bouillon cube)
200-300 ml ................ Water
1 tsp ........................... Soy sauce

For serving
3 ................................. Onsen tamago
.................................... Fresh ginger, finely sliced
.................................... Spring onion, coriander

 Pierce the chicken breast with a fork, season with salt and pepper.
Knead to fully season it.

 Rest for 30 minutes.

 I use Thai Jasmine rice.

 Process the rice in food processor until fine.

 Bring the chicken stock to boil, then lower the heat.
Put the chicken breast into the pan.

 Cover and boil for 7-10 minutes.

Remove from the heat, cover and set aside.

 Gradually add the rice into the pan.
Stir to combine.
Simmering over low heat for 20 minutes. Stirring constantly.

 Add more water if the rice too dry.

 Tear chicken breast into small pieces.

 Add half of the meat into the pan, stir to combine.

 Season with soy sauce.

Put into a bowl, place the rest of the chicken meat, onsen tamago, ginger, spring onion and coriander on top. Season with soy sauce and pepper before serving.

Jasmine rice Congee with chicken