Chicken and Leek Congee
Nourishing, warming, and easy to digest, this Chicken and Leek Congee is perfect for a cold day and a great way to nourish yourself when you have a sensitive stomach. If you want a vegetarian option, use vegetable broth and sub the chicken with your favorite veggies.
Equipment
- Large pot with lid
Ingredients
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 leek, trimmed and thinly sliced
- 2 carrots, chopped
- 3 stalks celery, chopped
- 1 large boneless skinless chicken breast, cubed
- 1/4 tsp turmeric
- 16 oz chicken broth
- 1 bay leaf
- 1 tsp whole peppercorns or 1/2 tsp black pepper
- ⅓ cup long-grain white rice
Topping Suggestions
- Soft boiled egg, sliced red chilies, Thai basil leaves, chopped ginger, chili oil, parmesan cheese
Instructions
- Heat the olive oil in a large, pot over high heat.
- Add the onion, garlic, leek, carrots, and celery. Saute the vegetables for 5 minutes until softened.
- Add the chicken and cook for another 5 minutes until no longer pink.
- Add the turmeric, chicken broth, bay leaf, and peppercorns. Cover with a lid and bring to a boil.
- Once boiling, reduce the heat to medium-low and add in the rice. Stir the "soup" constantly for 2 minutes so the rice does not sink to the bottom.
- Cover the pot halfway with the lid and simmer for another 30 minutes. The rice at this point should have burst and thickened the soup. If the soup seems too thick, add some more broth or water and season to taste.