2 boneless skinless chicken breasts
1 tsp garlic salt
1 inch piece fresh ginger
1 green onion
½ cup long grain white rice
5 cups chicken broth
1 tbsp cooking sherry
2 tsp soy sauce
¼ tsp white pepper
4 to5 sprigs fresh cilantro
- Remove all of the fat from the chicken breasts. Then cut each breast into about 1 inch wide and ¼ inch thick slices. Sprinkle the chicken slices with the garlic salt using your hand to mix it in thoroughly. Then set these pieces aside.
- Using a knife or the edge of a spoon remove the peel from the piece of ginger. Then dice it into tiny pieces and set them aside.
- Rinse the green onion under cold running water and dry it with a paper towel. Cut off the bottom base and about an inch from the top of the greens and discard. Then cut the remaining stalk into small slices and set these pieces aside.
- In a clay pot or dutch oven, add the rice, broth, chicken slices, ginger, sherry, soy sauce, and white pepper. Stir lightly to combine, then turn the heat on medium high and bring this mixture to a boil.
- Once the mixture boils, turn the heat to low, cover and let it simmer for 1 ½ hours, stirring every so often. Make sure to stir it thoroughly so that the rice does not stick to the bottom of the pot.
- After 1 ½ hours, remove the lid and stir one final time. The congee should have the texture of a thick porridge. If you prefer a more watery congee simply add a bit more chicken broth. If you like your congee thicker then just let it simmer a bit longer.
- Once the congee reaches your desired texture, remove it from the heat. To serve, place the congee into bowls and garnish each one with the cilantro and green onions. Makes about 2 to 3 servings.