A soothing bowl of Chinese congee — rice gently simmered with chicken and ginger until silky and soft. The Porridge setting on the BRUNO Mini Digital Rice Cooker does the slow work for you, so all that is left is to scatter over your favourite toppings. Perfect for a light supper or an easy weekend breakfast.
Ingredients
- 1/2 rice-cooker cup (90ml) short-grain rice
- 100g boneless chicken thigh
- 1/2 leek (or 1/2 small onion)
- 1 knob of ginger, cut into fine shreds
- 600ml water
- 1 tsp chicken stock powder
- Pinch of salt
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- To finish: white sesame, coriander, spring onion (as you like)
Method
- Cut the chicken thigh into 2cm pieces. Slice the leek thinly on the diagonal and shred the ginger. Roughly chop the coriander and finely slice the spring onion for the toppings.
- Put the rinsed rice, water, chicken, leek, chicken stock powder and salt into the rice-cooker inner pot.
- Close the lid and cook on the Porridge setting.
- When it finishes, drizzle over the soy sauce and sesame oil and stir gently. Top with the ginger, sesame, coriander and spring onion to serve.
Tip: Adding the soy sauce and sesame oil right at the end keeps their aroma lively rather than cooking it away. Be generous with the fresh toppings — plenty of coriander and spring onion lifts the whole bowl.
Recipe adapted from BRUNO Official.