Brown rice congee with fried garlic

Name: Brown rice congee with fried garlic
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: Serves 6
Cuisine: Modern Asian
Ingredients: 6 clove garlic; 1.75 litre (7 cups) water; 2 cup (500ml) vegetable or chicken stock; 1 1/2 cup (300g) brown rice; 2 tablespoon finely chopped ginger; 4 green onions (scallions), sliced thinly; 200 gram free-range chicken breast fillet; 1/2 cup (125ml) vegetable oil; 2 tablespoon tamari; 1/2 cup fresh coriander (cilantro) leaves; 2 teaspoon toasted sesame seeds

This traditional Asian dish is a savoury porridge made with rice, often served with meat and enjoyed any time of the day - even for breakfast! It's a great option for a wholesome, nourishing meal.

Oct 15, 2018 10:00pm

25 mins preparation
2 hrs cooking
Serves 6

Ingredients

Brown rice congee with fried garlic

6 clove garlic
1.75 litre (7 cups) water
2 cup (500ml) vegetable or chicken stock
1 1/2 cup (300g) brown rice
2 tablespoon finely chopped ginger
4 green onions (scallions), sliced thinly
200 gram free-range chicken breast fillet
1/2 cup (125ml) vegetable oil
2 tablespoon tamari
1/2 cup fresh coriander (cilantro) leaves
2 teaspoon toasted sesame seeds

Method

Brown rice congee with fried garlic

1
Finely chop 1 garlic clove; thinly slice remaining cloves.
2
Place the water, stock, rice, chopped garlic, ginger and a quarter of the green onion in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, partially covered, for 12 minutes or until chicken is cooked through. Remove chicken from broth mixture; cool for 10 minutes. Shred chicken coarsely.
3
Return broth mixture to the boil. Reduce heat; simmer, partially covered, for 1½ hours or until rice breaks down and forms a thick porridge consistency.
4
Meanwhile, heat oil in a small saucepan over medium heat; cook sliced garlic for 1 minute or until golden. Remove garlic with a slotted spoon; drain on paper towel.Reserve garlic-infused oil
5
Add chicken and tamari to broth mixture; stir over heat until hot. Serve congee topped with fried garlic, coriander, seeds and remaining green onion. Drizzle with reserved garlic-infused oil.