CHINESE SYTLE CHICKEN PORRIDGE

INGREDIENTS
6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish
INSTRUCTIONS
1. Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or
Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and
cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the
mixture is creamy, about 1 hour.
2. Turn off the heat and remove the chicken to a cutting board. When its cool enough to handle,
shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken
shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.
Ladle into bowls and top with cilantro and scallions.