Name: Abalone and Chicken Congee
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 4-6
Ingredients: 1 cup jasmine rice, rinsed until water runs clear; 10 cups chicken stock, preferably homemade; 2 boneless, skinless chicken breasts (about 1 pound), thinly sliced; 8 oz canned abalone, drained and thinly sliced (or 4 oz dried abalone, soaked and prepared); 2 tablespoons abalone cooking liquid (if using canned); 1-inch piece fresh ginger, julienned; 3 scallions, white parts thinly sliced, green parts chopped for garnish; 2 tablespoons rice wine or dry sherry; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/4 cup fresh cilantro leaves, roughly chopped; 2 tablespoons crispy fried shallots or garlic for garnish (optional); Salt and white pepper to taste

Instructions

Prepare the rice

Place the rinsed rice in a large, heavy-bottomed pot. Add chicken stock and bring to a boil over high heat. Once boiling, reduce heat to low, cover partially, and simmer for 30 minutes, stirring occasionally to prevent sticking.
Cook the congee base

After 30 minutes, the rice should have started to break down. Continue cooking on low heat for another 30 minutes, stirring more frequently as the congee thickens. If it becomes too thick, add more stock or water, 1/2 cup at a time.
Prepare the chicken

While the congee cooks, marinate the sliced chicken with the rice wine and 1 teaspoon of soy sauce for 15 minutes. After the congee has cooked for about 45 minutes total, add the marinated chicken, ginger, and white parts of scallions. Stir well and continue cooking for 15 minutes.
Add the abalone

Gently fold in the sliced abalone and abalone cooking liquid (if using canned). Continue cooking for another 10-15 minutes until the congee reaches a creamy, porridge-like consistency and the chicken is fully cooked.
Season and finish

Add the remaining soy sauce and sesame oil. Season with salt and white pepper to taste. The congee should be silky and have the consistency of a thick porridge - not too watery, not too thick.
Serve

Ladle the hot congee into bowls. Garnish with chopped scallion greens, cilantro, and crispy fried shallots or garlic if using. Serve immediately while hot.

Abalone and Chicken Congee

Ingredients

Instructions

Nutritional Information