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Basic congee, or jook in Cantonese, is a heat, comforting bowl of rice porridge most frequently served for breakfast or dim sum. Many variations go gentle on aromatics and spice, however we bumped up the flavour with charred garlic and ginger, scallions, and cilantro. Simmered alongside rooster thighs and drumsticks, the mixture creates a nourishing and comforting soup that’s equally as scrumptious for breakfast or dinner. For just a little additional coloration, taste, and antioxidant enhance, a drizzle of contemporary turmeric oil and child bok choy rounds out the dish. Serve this soup with a dollop of chili crisp when you’d like just a little additional warmth.
Notes from the Meals & Wine Take a look at Kitchen
When you can’t discover contemporary turmeric, substitute one teaspoon of dried floor turmeric.Â
Make forward
Refrigerate the congee for as much as three days or freeze for as much as six months. The turmeric oil may be doubled, if desired, and made as much as two weeks forward and refrigerated in an hermetic jar or container.
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