Thai Chicken and Ginger Congee with Crispy Shallots

Ingredients

• 250g Jasmine rice, uncooked
• 600g Chicken breast, whole, skin on for stock flavour
• 1.5L Water, for stock
• 40g Fresh ginger, peeled and thinly sliced
• 2 tbsp Fish sauce, traditional Thai seasoning
• 2 whole Lime, for juice and zest
• 3 large Shallots, thinly sliced for frying
• 20g Fresh coriander, leaves, roughly chopped
• 1 medium Red chilli, thinly sliced, or dried chilli flakes to taste
• 3 tbsp Coconut oil, for frying shallots
• to taste Salt
• to taste Black pepper

Method

1. Place chicken breast in a large pot with 1.5 litres cold water. Bring to a boil over high heat, then reduce to a steady simmer. Skim off any foam that rises to the surface. Add the sliced ginger. Simmer for 25 minutes until chicken is cooked through.
2. Remove chicken with a slotted spoon and set aside on a plate to cool. Once cool enough to handle, shred the meat finely using two forks, discarding skin and bones. Return the shredded chicken to the simmering stock.
3. Add the uncooked jasmine rice to the stock and chicken. Stir well. Bring back to a gentle simmer and cook for 20 minutes, stirring often to break down the rice grains slightly. The congee should be creamy and porridge-like, not thick or dry.
4. Meanwhile, heat the coconut oil in a small frying pan over medium-high heat. Add the sliced shallots and fry, stirring regularly, for 5-7 minutes until golden and crispy. Transfer to a small bowl lined with paper towel to drain.
5. Season the congee with fish sauce, juice of both limes, salt and pepper to taste. The flavour should be savoury, salty, and bright with a hint of lime.
6. Divide the congee evenly among five bowls. Top each with a handful of crispy shallots, fresh coriander leaves, and sliced red chilli. Serve immediately.

Batch cooking tip

• Make the full batch of stock and shredded chicken, then portion the finished congee into five airtight containers. Store in the fridge for up to 5 days. Fry the shallots fresh on the day of serving to keep them crisp, or store them separately in an airtight jar and reheat briefly in a dry pan before serving. The congee will thicken slightly as it cools; thin it with a splash of water or extra stock when reheating.