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Step 1
For the stock, place all ingredients in a stockpot or large saucepan with 3L cold water and bring to the boil. Reduce heat to medium-low and cook, partially covered, for 3 hours or until rich and flavoursome. Strain through a colander over a large bowl. Discard aromatics and set chicken aside to cool. When cool, shred chicken, discarding skin and bones. Keep shredded chicken warm.
Step 2
For the congee, reheat stock in a large saucepan. Heat oil in a saucepan over medium heat. Add ginger, garlic and shallot, and cook, stirring, for about 3 minutes or until golden and softened.
Step 3
Add rice and stir to coat the grains. Begin to add the stock, 1 ladle at a time, stirring regularly until the rice absorbs the stock. Repeat process until rice is very soft and tender (15-20 minutes) and almost all the stock has been added (reserve 1 cup to serve). Season.
Step 4
Divide congee among serving bowls and top with reserved stock, shredded chicken, sesame oil, fried shallots, extra long green shallots and poached eggs.
4 long green shallots
5 cm piece (25g) ginger, sliced
1 garlic bulb, halved
400 gm whole chicken
1/3 cup (80ml) fish sauce
1 Tbsp soy sauce
1/3 cup (80ml) sunflower oil
1 Tbsp grated ginger
2 garlic cloves, crushed
2 Tbs long green shallots, thinly sliced, plus extra to serve
250gm jasmine rice
Sesame oil
Fried Asian shallots
Poached eggs
Original price was: ₹130.00.₹127.00Current price is: ₹127.00.
