Coconut and Ginger Chicken Congee with Lime Flakes

A Classic bowl of rice porridge, known as congee or jook in Cantonese, is frequently served with breakfast or dim sum. Many recipes have a mild flavor, but we added cooked garlic and ginger along with scallions and cilantro to enhance the taste. The soup, seasoned with chicken thighs and drumsticks, is a hearty and filling breakfast or dinner that’s sure to make you fattier. The dish is complemented by fresh turmeric oil and baby bok choy For added color, flavor, and antioxidant benefits. To add some heat to this soup, you can use a small amount of chili crisp.

The Food & Wine Test Kitchen provided Notes on various topics.

When fresh turmeric is unavailable, try adding one teaspoon of dried ground turmeric to it.  .

Make ahead.

The congee can be kept in a refrigerated condition for three days or frozen for six months. If desired, The quantity of turmeric oil can be doubled, made up to two weeks in advance, and refrigerated in an airtight jar or container.

• 6. Garlic cloves. , unpeeled.

• 1. (4-inch). Piece. Fresh. Ginger. Halve the length without peeling off.

• 1. Bunch. Scallions. (about. 6. Scallions. )  .

• 1. Small. Handful. Fresh. Cilantro. Stems (about. 3 /4. oz. Chopped leaves for garnish and.

• 6. Cups. Chicken broth.   or water.

• 1. Tablespoon. Chicken bouillon base. Using bone broth (such as Zoup!).

• 1. Pound. Bone-in, skin-on. Chicken drumsticks and/or thighs.

• 1. Cup. Jasmine rice. , rinsed.

• 1 /4. Cup. Peanut oil. Grapeseed oil, canola oil or any other.

• 2. (2-inch). Pieces. Fresh. Turmeric. (about. 1. Ounce. Sliced into a thin, even cross-section.

• 1. Serrano chile. You can also use cross-sectional jalapeos (optional) to cut them into pieces.

• 1. (13-ounce). Can. Coconut milk. Shamed and agitated.

• 1. Head. Bok choy. Separating the white and green segments, they were chopped.

1. Position the broiler on a wire and align it with the heat source by 5 inches. Place garlic and ginger, cut side down, on a large baking sheet. For 5 to 7 minutes, Broil in a hot oven until the top gets charred.

2. In the meantime, trim the ends of the scallion and split the green parts into white sections. Use kitchen twine to attach the white parts of scallions and cilantro stems together. Cut into small pieces and serve with reserved scallions as garnish.

3. In a large pot, combine the broth and bouillon base, then add chicken, rice, scallion-cilantro bundle, garlic, and chopped gin, cook until heated, reduce heat to low (avoiding clumping of rice) and simmer for 45 to 50 minutes.

4. Congee simmering for 5 minutes will result in a bright yellow color when cooked, then stir in oil, turmeric, and chiles (if applicable) in small saucepan over medium heat, stirring occasionally until the mixture thickens and turns translucent. Remove heat and leave it stand until room temperature, approximately 20 minutes. Remove the solids from the bowl using a fine mesh strainer and discard turmeric oil. Set aside the remaining mixture.

5. Place chicken into a clean cutting board and use the hot water to shred meat. Eliminate flesh and bones. Remove and discard the scallion-cilantro bundle, garlic, and gin.

6. Make sure to combine coconut milk and white bits of bok choy and boil them over medium heat. Boog choy and rice are cooked for 5 minutes, with stirring occasionally, until soft and smooth. Add the green parts of bok choy and simmer for about 1 minute, until it turns mushy.

7. Add scallions, cilantro, and lime wedges to the congee; drizzle with turmeric oil that has been reserved. Serve hot.

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