Saffron Chicken Congee

Name: Saffron Chicken Congee
Yield: 3 quarts
Ingredients: 3 Tbsp / 45 ml Canola oil; 1 pound Boneless skinless chicken thighs, diced; 1 bunch / 21 g Scallions, whites only, thinly sliced; 1 knob / 5-10 g Ginger, peeled and diced; 2 each Garlic cloves, minced; 1-1 ½ Tbsp / 14-21 g Red Boat fish sauce; 1-2 tsp / 5-10 g saffron; 2 cups Jasmine rice; 2 quarts / 1892 ml Chicken broth; 4 each Eggs; 1-2 tsp / 5-10 g Lemon juice; to taste Salt; to taste Black pepper; to taste Scallions, greens, thinly sliced; to taste Soft boiled eggs, cut in half

Congee is a rice porridge soup perfect for anytime, but especially cold winter days.

Recipe byBobby Punla

Makes3 quarts

DietariesDairy-free, Gluten-free

Ingredients

Ingredient quantities shown in U.S. units.

Saffron Chicken Congee

3 Tbsp45 mlCanola oil
1 pound1 poundBoneless skinless chicken thighs, diced
1 bunch21 gScallions, whites only, thinly sliced
1 knob5-10 gGinger, peeled and diced
2 each2 eachGarlic cloves, minced
1-1 ½ Tbsp14-21 gRed Boat fish sauce
1-2 tsp5-10 gsaffron
2 cups2 cupsJasmine rice
2 quarts1892 mlChicken broth
4 each4 eachEggs
1-2 tsp5-10 gLemon juice
to tasteto tasteSalt
to tasteto tasteBlack pepper

Assembly

to tasteto tasteScallions, greens, thinly sliced
to tasteto tasteSoft boiled eggs, cut in half

Special Equipment

Dutch oven or heavy-bottomed soup pot

Method

Saffron Chicken Congee

In a large dutch oven or heavy-bottomed soup pot, heat 3 tablespoons of oil over medium-high heat until shimmering. Add the diced chicken and cook, stirring occasionally, until browned, about 6 minutes.
Add the sliced scallion whites and cook, stirring and scraping, until onions soften and release their liquid, about 3 minutes.
Stir in ginger and garlic and cook until the onions begin to brown, about 3 minutes. Stir in the fish sauce and saffron and cook for 1 minute.
Add the rice and stir until well-coated.
Stir in the chicken stock, running a spoon along the bottom of the dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover with the lid, and cook until rice is completely tender and the stock has thickened, about 30 minutes.
In another pot bring water to a boil, then gently lower the eggs into the water and boil eggs for 7 minutes. Meanwhile, fill a large bowl with ice water. Immediately transfer each egg into the ice bath to stop the cooking. Once cool, peel the eggs and set aside.
Once the rice in the congee is tender, stir in lemon juice and season with salt and pepper to taste.
Thinly slice the scallion greens and cut each egg in half.

To Assemble

Ladle congee into bowls.
Top with scallions and eggs.
Squeeze lemon wedge on congee to season and eat!