Food Recipes Breakfast & Brunch Porridge Shredded Ginger Chicken Congee 1 Review Healing like chicken soup, this light Chinese congee has shredded chicken and is fragranced with fresh ginger. Slideshow: Chicken Soup Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Todd Porter & Diane Cu Total Time: 1 hr 30 mins Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken stock 1/2 teaspoon kosher or sea salt, plus more for seasoning One-inch knob of ginger, peeled and sliced thin 3 cups cooked chicken, shredded 1/4 teaspoon sesame seed oil Fresh cracked black pepper, to taste Sliced green onion, for garnish Directions In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add the shredded chicken and sesame seed oil. Season with additional salt and black pepper, to taste. Garnish with green onions. Serve the congee hot. Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Originally appeared: November 2014 Rate It Print