Back to 4 servings Congee 0.75 cup long-grain or Thai jasmine rice, rinsed until the water runs mostly clear 9 cups chicken stock or water, plus 1 more cup for the chicken 1 teaspoon salt, or to taste 0.5 teaspoon ground white pepper, for flavor 2 Indonesian bay leaves (daun salam), optional; substitute 1 bay leaf 1 inch fresh ginger, peeled, sliced 1 lemongrass stalk, bruised Chicken 4 boneless skinless chicken breasts, about 1 pound total 1 cup chicken stock, reserved for simmering the shredded chicken Toppings 4 green onions, thinly sliced 0.5 cup crispy fried shallots, store-bought or homemade 2 red bird's eye chiles, thinly sliced, optional fresh cilantro leaves, for garnish Condiments kecap manis (sweet soy sauce), to serve fish sauce or light soy sauce, to season at the table prawn crackers (kerupuk), to serve
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Combine the rinsed rice, 9 cups stock or water, salt, white pepper, bay leaves, ginger and lemongrass in a large heavy pot. Bring to a boil over medium-high heat.2 Step 2: Reduce the heat to medium-low, partly cover with the lid tilted to let steam escape, and simmer about 1 1/2 hours, stirring every 10 to 15 minutes so it does not stick, until the grains break down into a thick, creamy porridge.3 Step 3: About 30 minutes before the congee is done, place the chicken breasts and 1 cup stock in a saucepan. Bring to a simmer over medium heat, then cover and cook 15 to 20 minutes until the chicken is cooked through, the juices run clear and there is no pink at the center.4 Step 4: Transfer the chicken to a plate and let it rest about 10 minutes until cool enough to handle. Shred into thin strips with two forks or your hands.5 Step 5: Slice the green onions and bird's eye chiles, and set out the fried shallots, cilantro, sweet soy sauce, fish sauce or soy sauce, and prawn crackers.6 Step 6: Remove the ginger, lemongrass and bay leaves from the congee. Ladle into bowls, top with shredded chicken, green onions, fried shallots, chiles and cilantro, and serve with the condiments and crackers on the side.getsaucepan.com/r/6cd16cc6-7557-5a22-bfe2-4f127e76e005
Cook this in Saucepan Bubur Ayam (Indonesian Chicken Congee) as one big step at a time. Hands free, with timers that ring.
Cook Mode. Big steps you can read from across the counter.Timers. Start one from the step that needs it.Your groceries. Send the ingredients to one list.What Saucepan does Free on iPhone. No ads.
Save from Instagram, TikTok or any site Tap Share on a Reel, a video or a recipe page. You get ingredients, steps, a photo and credit to the creator. Cook Mode with timers that ring One big step at a time, hands-free. Timers start from the step and ring across the room. What can I make tonight? Scan your grocery receipt and see which saved recipes you can cook with what you bought. Plan the week, shop one list Pick dinners from your own recipes and send everything to one grocery list, sorted by aisle. Share and follow Share with everyone, only friends, or anyone with the link. Follow cooks you like and post what you made. Fits your diet and allergies Set them once. Every recipe shows whether it fits and flags the one ingredient that does not, with a swap. Android is coming soon.
