Congee is my ultimate comfort food. This version uses a supermarket roast chicken to make it really simple.
1 whole supermarket roast chicken
1 tbsp shaoxing wine
1 tbsp fish sauce
4 slices ginger
1 cup brown rice
½ tsp salt, plus extra to season
¼ cup roughly chopped coriander leaves, to serve
2 spring onions, finely sliced, to serve
ground white pepper, to serve
Garlic and onion oil
½ cup neutrally flavoured oil
1 small brown onion, finely diced
3 garlic cloves, roughly chopped
1. Shred the meat from the chicken and reserve. Transfer the carcass of the chicken to a large saucepan and cover with 2.5 litres of water. Bring to a simmer, add the fish sauce, shaoxing wine and ginger. Simmer very gently for 1.5 hours, covered, then strain the stock into another large saucepan, discarding bones.
2. Wash the rice under running water and drain. Add the rice to the stock, season with salt and bring to a low simmer. Simmer, covered, for 2-3 hours, stirring occasionally but particularly in the final hour as the congee thickens, as it may catch on the bottom of the pot. You can add more water to the pot if you wish.
3. For the garlic and onion oil, heat three-quarters of the oil in a small saucepan and fry the onion and garlic until lightly browned. Add the remaining oil to the pan to reduce the heat and set aside until ready to serve.
4. Stir as much of the shredded chicken through the congee as you wish. Adjust the seasoning, then serve topped with the garlic and onion oil, coriander, spring onions, and plenty of white pepper.