Ginger chicken congee (rice porridge) with kimchi
- January 2019
- Serves 6-8
- Hands-on time 25 min, simmering time 1 hour 45 min, plus up to 2 days pickling
Congee is a type of rice porridge enjoyed, often for breakfast, in many Asian countries. Here, Georgina Hayden has created a savoury version and topped it with chicken, kimchi, pickled ginger and greens. It’s a really nourishing dish that could be served as a starter or main at a dinner party.
- 6.8g (1.6g saturated)
- 52.3g (15.1g sugars)
If you’re in a hurry you can use ready-made pickled ginger.
If you can make the pickled ginger 1-2 days ahead it’ll be great, otherwise a few hours is fine. It will keep covered in the fridge for up to 3 months.
If you have any leftover rice, it’s important to follow food safety guidelines (see delicious. Kitchen).
A crisp, citrussy dry riesling suits this well – pick a modern New Zealand label.
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