1.2kg (2.6lbs) whole chicken (organic if possible)
1 cup uncooked jasmine rice / white rice (buy on iherb or amazon)
1 medium to large brown onion
2 inch piece of ginger (around 60 gms / 2 ounces)
1 tbsp fish sauce (I use Red Boat brand with no nasties added - buy on Amazon)
2 tsp sea salt (buy on iherb or amazon)
2 litres (67 fl oz) filtered water
spring onion and coriander for garnish
Instructions
cut the chicken into pieces by separating the drumsticks, thighs, wings, breast bone in and keep the remaining carcass, head and feet if they were included (you can leave the chicken whole if your short for time, just add enough water to cover the whole chicken)
place the chicken pieces in a large pot
peel and quarter the onion and add to the pot
peel and slice the ginger and add to the pot
add the salt and water, ensure it just covers the chicken, if the chicken is whole you may need to add more water
bring to boil (approximately 10 minutess) uncovered, then reduce to a simmer for 20 minutes or until the chicken is cooked through
remove the chicken onto a plate and leave the onions and ginger in the pot with the broth
add the rice and simmer for 30 minutes on medium heat
add the fish sauce and season with pepper
shred some of the chicken (as much as you like) and return to the po
you can eat the remaining chicken separately on the side with a sprinkling of salt and pepper
garnish with some sliced spring onions and coriander (cilantro)
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/mums-chicken-ginger-congee-2/