Roasted Chicken Congee
This Roasted Chicken Congee is the dish to make during the colder months: sushi rice cooked in a flavorful, aromatic chicken broth, and topped with cilantro, chili crisp, juicy roasted chicken, and of course crispy chicken skin.
Servings 3 people
Ingredients
- 2 bone-in skin on chicken thighs
- 1 cup sushi rice
- 8 cups chicken broth
- 1/2 tbsp fresh ginger
- 4 garlic cloves
- 2 scallions sliced, whites and greens separated
- cilantro
- chili crisp
Instructions
- Begin by butchering out the bone in the thighs. Place the chicken skin-side down on a sturdy cutting board. Locate the bone, and using a sharp knife, cut along one side of it, making sure to work around any cartilage bits, being mindful to not cut through the chicken. Instead, curve the knife beneath the bone and carefully cut it out.
- Preheat the oven to 400°F. Place the deboned chicken on a sheet pan with a drizzle of olive oil and a generous pinch of salt. Toss to coat thoroughly, then roast for 25–30 minutes, until the skin turns golden brown and crispy.
- Remove the crispy skin and chop up to top the congee.
- While the chicken is cooking, rinse the rice until the water runs clear.
- In a large pot over medium heat, add the rinsed rice, 8 cups of chicken broth, garlic, ginger, and the white parts of the scallions. Cover and bring to a boil, then remove the lid and reduce the heat. Simmer for 25–30 minutes, until it reaches your desired consistency, similar to a loose porridge. If the congee reduces too much, add a splash of broth to loosen it up.
- Add desired amount to a bowl. Top with the scallion greens, a generous amount of cilantro, sliced chicken and broken chicken skin, and chili crisp.