Serves: 6
Prep time: 20 minutes
Total time: 1 hour 30 minutes, plus 2 hours marinating
INGREDIENTS
Videos by VICE
½ (3-4 pound|1600 gram) free-range chicken
1 tablespoon plus ½ teaspoon kosher salt
1 ½ teaspoons galangal powder
¼ cup|60 ml Shaoxing wine
6 scallions, 2 cut into 2-inch pieces, the remaining thinly sliced on an angle
1 (2-inch) piece ginger, half peeled and thinly sliced, half peeled and
julienned
½ cup|100 grams sushi rice, soaked overnight or at least 30 minutes and drained
¼ cup|50 grams jasmine rice, soaked overnight or at least 30 minutes and drained
1 teaspoon vegetable oil
½ century egg
3 tablespoons dried scallops, soaked for 1 hour and shredded
10 cups|2.35 liters chicken stock
DIRECTIONS
- Marinate the chicken by rubbing it thoroughly all over with 1 tablespoon of the salt. Sprinkle the underside with the galangal powder. Cover and refrigerate at least 2 hours, preferably overnight.
- Bring a large saucepan of water to a boil over high. Add the chicken, Shaoxing wine, 3 scallions, and the sliced ginger. Cover, cut the heat, and let sit for 30 minutes or until the internal temperature of the chicken reaches 140°F. Remove from the water and let rest, then chop into ½-inch pieces.
- In a large bowl, coat the rices with the oil and toss with the remaining ½ teaspoon salt. Add the century egg and, using your hands, crush and massage the century egg into the rice
- In a large saucepan, bring the stock to a rigorous boil over high. Add the rice mixture and bring the saucepan back to a boil. Stir for the first 5 minutes to make sure it doesn’t burn. Add the soaked scallops and maintain the congee at a simmer. Cook, stirring occasionally, until the rice has disintegrated and the porridge has emulsified, about 55 minutes.
- Add the chicken to the congee and cook until the chicken is fully cooked, about 7 minutes more. Taste and adjust seasoning.
- Divide among bowls and garnish with the sliced scallion and the julienned ginger.
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
