Ingredients
Method
1.Finely chop 1 garlic clove; thinly slice remaining cloves.
2.Place the water, stock, rice, chopped garlic, ginger and a quarter of the green onion in a large saucepan; bring to the boil. Add chicken; return to the boil. Reduce heat; simmer, partially covered, for 12 minutes or until chicken is cooked through. Remove chicken from broth mixture; cool for 10 minutes. Shred chicken coarsely.
3.Return broth mixture to the boil. Reduce heat; simmer, partially covered, for 1½ hours or until rice breaks down and forms a thick porridge consistency.
4.Meanwhile, heat oil in a small saucepan over medium heat; cook sliced garlic for 1 minute or until golden. Remove garlic with a slotted spoon; drain on paper towel.Reserve garlic-infused oil
5.Add chicken and tamari to broth mixture; stir over heat until hot. Serve congee topped with fried garlic, coriander, seeds and remaining green onion. Drizzle with reserved garlic-infused oil.
Serve with steamed asian greens
Note
