Ginger-Poached Chicken & Congee with Spicy Marinated Cucumbers & Scallions

Prep Time 15

Cook Time 50

Total Time 1 5

Course dinner, Entree

Cuisine Asian

Servings 2

2 breasts chicken breasts
1/2 cup jasmine rice
2 cups low-sodium chicken stock
3 pieces ginger 2-inch pieces, peeled
3 cloves garlic smashed
2 Persian cucumbers cucumbers thinly sliced into rounds
3 scallions scallions white bottoms cut into 1/2-inch pieces, green tops thinly sliced on an angle
1 tbsp soy sauce plus more for serving
1 tbsp sesame seeds
1 tbsp rice vinegar
1 tbsp sesame oil
1/8 tsp crushed red pepper flakes
Kosher salt salt to taste
Freshly ground black pepper pepper to taste

In a medium pot, combine the rice, chicken stock, ½ cup of water, 1 piece of ginger, and a big pinch of salt. Bring to a boil, then reduce the heat to low. Cook, stirring occasionally to keep the rice from sticking, 45 to 50 minutes, or until thickened. Turn off the heat. Carefully remove and discard the ginger.
While the congee cooks, in a bowl, combine the cucumbers, sesame oil, crushed red pepper flakes, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally.
Bring a pot of water to boil. Poach the chicken breasts until cooked through. Shred or slice the chicken.
Serve the congee topped with the chicken, marinated cucumbers, and scallions. Add soy sauce to taste.