Name: Whole Grain Congee with Crisp Panko Chicken
Ingredients: Salt and freshly ground black pepper; 1 tablespoon minced fresh ginger; 1 tablespoon Shaoxing wine; 1 cup (about 190 g) whole grains: farro, pearled or pot barley, brown jasmine rice, or a ombination; 2 quarts (2 L) good-quality stock, such as beef stock or chicken or turkey stock, or a combination; 2 well-trimmed skinless, boneless chicken breasts; ¼ cup (10 g) chopped fresh cilantro; Toasted sesame seeds; Chinese light soy sauce; 3 scallions, thinly sliced; 1 large egg; About 6 tablespoons (90 ml) vegetable oil; 1 cup (80 g) panko bread crumbs, or more, if needed; ¼ cup (30 g) all-purpose flour

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Use a good homemade stock here, if possible, because its flavor will be the basis of this simple porridge. I like the nutty, textured quality of whole grains in this dish, but feel free to use white rice or a combination of white and brown rice. And if frying chicken at the last minute is not something you want to tackle on an evening, a handful of just about any leftover meat pulled from the bone, or from a store-bought rotisserie chicken, is a perfectly acceptable substitute.