ginger & chicken congee

Ingredients:

• 1 cup long grain rice

• 8 cups water

• 6 chicken thighs or drumsticks (bone-in)

• 1 piece of ginger 2" sliced thin

• Salt - to taste

• Garnish options: cilantro, pork floss, sesame oil, chili oil, green onion, bok choy

Step by step:

1. Rinse and drain the rice then pour into a heavy stock pot. Add the water, ginger and chicken thighs.

2. Bring the pot to a boil then immediately turn down to simmer for 1 hour.

3. Remove the chicken thighs and when cool enough to handle, shred the meat and put back into the pot. Add salt to taste and serve hot with toppings!

4. ENJOY!