Top this traditional Chinese breakfast with a fried egg for a burst of energy.
In the world of kitchen disasters, overcooked rice is a common one.
This recipe was developed by Ananda Eidelstein.
Photo: Jennifer Causey
Ingredients
2bone-in, skin-on chicken breasts (about 1 lb.)
8cupslow-sodium chicken broth
1cuplong-grain white rice
113.66-oz.
can coconut milk, well shaken
3cloves garlic, finely chopped
13-in.
Discard ginger and scallions.
Transfer chicken to a cutting board and shred meat; discard skin and bones.
Stir chicken back into rice mixture.
Topcongee with sliced scallions, cilantro, peanuts, coconut, and sriracha.
Serve with lime wedges.
2,000 calories a day is used for general nutrition advice.
