Chicken and Ginger Congee

1. 1 Short-grain ricepack 800 g ≈ $2.16 55 g
2. 2 Chicken thighspack 900 g ≈ $3.81 150 g
3. 3 Fresh ginger≈ $8.00 per kg 8 g
4. 4 Green onionspack 50 g ≈ $1.30 15 g
5. 5 Soy sauce 10 ml
6. 6 Sesame oil 5 ml
7. 7 Bouillon cubes to taste
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice thoroughly, cut the chicken² thigh into large pieces, and slice the ginger thinly.

2. Put the rice, chicken², ginger, and bouillon cube in a saucepan, then pour in 440 ml water.

3. Bring to a boil, skim off the foam, and reduce the heat to low.

4. Cook for 60 minutes, stirring often toward the end, until the rice has almost completely broken down into a thick porridge.

5. Remove the chicken², shred it, and return it to the saucepan.

6. Add the soy sauce, sesame oil, and salt, then heat for 2 minutes.

7. Serve hot with sliced green⁴ onions when the porridge is thick and smooth.