Congee

• 2 teaspoons canola oil
• 2 tablespoons green onion, white part only, plus 1/4 cup green onion tops, very thinly sliced, bias cut
• 1 tablespoon fresh gingerroot, peeled and grated
• 1 cup white, long grain, or broken rice
• 1 pound skinless, boneless chicken thighs
• 8 cups water
• 1 teaspoon kosher salt, divided
• 1/4 teaspoon white pepper
• 2 tablespoons torn cilantro leaves
• 2 tablespoons cracked peanuts
• 1 tablespoon Korean red pepper powder
• 2 teaspoons lower-sodium soy sauce

1. In a medium saucepan over medium heat, add the canola oil and swirl to coat.
2. Add the white parts of the green onion and the ginger. Stir, cooking for 1 minute.
3. Add the rice. Stir and cook for 2 minutes.
4. Lay the chicken thighs over the rice.
5. Add the 8 cups of water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer for 1 hour or more, until the rice has completely lost its form.
6. Turn off the heat and remove the chicken thighs. Shred, and return to the congee.
7. Add 1/2 teaspoon salt and the white pepper. Stir.
8. Serve in small soup bowls garnished with the green onion tops, cilantro leaves, peanuts, red pepper powder, and the soy sauce.

canola oil, green onion, fresh gingerroot, white, skinless, water, kosher salt, white pepper, cilantro, peanuts, korean red pepper, lower

Taken from www.myrecipes.com/recipe/congee-0 (may not work)