The doldrums of winter can be hard. We’re all a little sick, a little chilly, and a little tired (or is that just me?). And with no holidays on the horizon, we have to make our own fun, even if we just feel like hiding under the covers and ordering takeout again.
It’s time for low-effort entertaining and bowls of something warm and soothing. It’s time to throw a few ingredients in your slow cooker in the morning, and have some of your favorite people over for dinner in the evening. Sure, you could makechiliorstewin that crockpot, but right now the comforting dish I'm craving is chicken congee.
For the uninitiated, congee is a savory Chinese porridge made from rice that’s cooked in liquid until it bursts and becomes wonderfully creamy. Sort of like if your favorite oatmeal and your favorite chicken soup got together and had a baby. Versions of congee are often eaten for breakfast in China and other parts of Asia, but I like to make it for dinner. And when served with an abundant spread of toppings, it can be the perfect main event of a cozy winter dinner party.
There are several ways to go about making chicken congee, but the hands-down easiest way is to use boneless skinless chicken thighs, which fall apart into soft tender pieces after eight hours of slow cooking in broth. I use chicken broth infused with fresh ginger, garlic, and dried Thai chiles in my congee, but you could use vegetable broth or even just water for a milder flavor. Just be sure to follow the ratio of 8 cups of liquid to 1 cup of rice for a congee that's the right texture: still slurp-able, but thick enough to feel substantial.
My recipe serves eight because I think it's best for serving a crowd (though it does make great leftovers if you're cooking for a smaller group). I've had a couple of congee parties so far this winter, and I'm slowly converting all of my friends into believers.
When it's time to serve the congee, I spoon it into wide bowls, then set out all the accompaniments so my guests can choose their own topping adventure. For something crunchy, I lovesalted roasted peanutsand those crispy shallotsyou can buy in jars in almost any Asian supermarket (or you can alsomake your own from scratch). For acid and zing, I set outlime wedgesand a bottle offish sauce. For extra salt, a bottle ofsoy sauce.For extra creaminess, some dicedavocado. For freshness and punch, some slicedscallionsandcilantrosprigs. And for the spice lovers, bottles ofSrirachaandchili oiland a bowl of thinly sliced freshjalapeños.
For your own chicken congee party you can use all of these, or just pick a few, or dream up your own additions! The more toppings on the table, the more it will feel like a party. And nothing cures those winter blues like a party.
