RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 2 teaspoons Lee Kum Kee Pure Sesame Oil, plus extra to serve
• 5 cups Massel Reduced-Salt Liquid Stock Chicken
• 1 tablespoon ginger, finely chopped or grated
• 1 brown onion, diced
• 2 cloves garlic, crushed
• ¼ bunch coriander, washed, stems chopped & leaves picked
• 2 cups Coles cooked brown rice
• pinch fine white pepper
• 1 tablespoon fish sauce
• 2 teaspoons sugar
• 200g Coles leftover BBQ chicken breast, roughly shredded
• 2 tablespoons Asian fried shallots
• 1 tablespoon peanuts, roughly chopped
• 1 tablespoon Lee Kum Kee Chilli Garlic Sauce, to serve

METHOD:

• Heat the sesame oil in a large soup pot over a medium heat. Cook the ginger, onion, garlic and coriander stems for 2-3 minutes, or until fragrant.
• Add in the rice, stock and white pepper. Bring up to a boil, then turn down the heat and gently simmer, stirring occasionally for 30-40 minutes, or until thick and a porridge consistency. Add extra liquid if the mixture is too thick, or cook for longer of too thin. Stir through the fish sauce and sugar and check for seasoning.
• Spoon the congee into serving bowls and top with the shredded chicken, coriander leaves, fried shallots, peanuts, chili paste and a few drops of sesame oil.