Chicken Congee
     submitted by Cathy Lam

Serves 4-6.

3/4 cup long grain white rice, uncooked
8 cups water
1 tbsp corn or vegetable oil
1 tsp salt

1 lb skinless, boneless cooked chicken breast
OR
2 cans Swanson premium chunk white chicken
(This recipe is great for using up leftover chicken. You can increase or decrease the amount of meat to your preference, or according to what you have leftover from other meals. When using chicken in another meal, prepare enough to set aside for making congee later. Leftover pork can also be used, or a mixture of pork and chicken.)

1/4 cup scallion, finely chopped
1/4 cup cilantro leaves, finely chopped
2 T ginger, finely grated

Optional, to taste:
crushed peanuts
soy sauce
sesame oil
white pepper

In a large pot, bring the water and rice to a boil. When the rice is boiling, add oil and salt, and turn the heat down to low heat. Cover the pot leaving a slight gap to allow the steam to escape. Simmer on low heat, stirring occasionally, until the rice has a thick, creamy texture similar to porridge (approx. 1 hour).

Shred or finely chop the chicken. (If you don't have any cooked or canned chicken, you can quickly poach some chicken breasts by bringing 3 cups of chicken broth to a boil, then slide in the chicken breasts, cover, and simmer for 10 minutes.)

Spoon the congee into individual serving bowls. Top with shredded chicken, scallion, cilantro, and ginger. Season, to taste, with crushed peanuts, soy sauce, sesame oil, and white pepper.