Esther Choi’s Breakfast Congee with Homemade Stock | The Kitchen | Food Network

Esther shares one of her favorite breakfast meals: congee, or rice porridge, which is traditional in many Asian countries. She even makes her own stock with chicken bones and leftover vegetables for so much flavor!
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Breakfast Congee
RECIPE COURTESY OF ESTHER CHOI
Level: Easy
Total: 2 hr 55 min
Active: 20 min
Yield: 2 servings

Ingredients

Stock:
1 chicken carcass, from a rotisserie chicken
Leftover vegetables, such as onion ends and peels, celery stalk, carrot peel tops, mushroom stems, leftover herbs, etc.

Congee:
4 cups leftover rice
4 large eggs

Fun Optional Toppings:
Chopped scallions, crispy shallots or fried garlic, chile crisp or chile oil, chopped chile pepper, furikake or any crumbled seaweed, any protein if you want, perhaps leftover shredded rotisserie chicken

Directions

For the stock: Add the chicken carcass and any vegetable odds and ends to a large pot.

Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 2 hours; strain.

For the congee: In a medium pot, add the rice and 3 cups chicken stock and bring to a boil. Lower the heat to a simmer and cook on low, stirring occasionally, until the consistency is thick and porridge-like, 15 to 20 minutes. Add a bit more stock and stir (save any remaining stock for another use).

Crack 2 eggs in a separate bowl and add to the congee; let slowly poach in the congee without disturbing the egg, or swirl it in, depending on how you like your egg. Repeat for another serving.

Garnish with additional toppings. Serve.

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Esther Choi’s Breakfast Congee with Homemade Stock | The Kitchen | Food Network

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