3 Chicken Breasts (removed skin)
Salt and White Pepper to taste
6 slices of Ginger
6 cups Water
3/4 cup Rice
Half head sliced Napa Cabbage
KYOTO Dried “Kujo” Green Onion
1️⃣ Pour water and rice into a claypot, bring to a boil. Add chicken breasts and sliced ginger.
2️⃣ Continue to cook until the congee is creamy and the consistency to your liking. Stir occasionally to prevent rice from sticking to the bottom. If the congee get too thick, add water to dilute.
3️⃣ Remove chicken breasts, shred the meat and return meat to the pot. Stir in napa cabbage, cook until vegetables are just tender. Add salt and pepper to taste. You can add any other ingredients you like to the congee at this state. (optional)
4️⃣ Garnish with KYOTO Dried “Kujo” Green onion and drizzle MORIBUN Dashi-Shoyu. Add sesame oil and white pepper if desired.
Serve hot and enjoy.
Recipe In collaboration with: the.threelittlebears