Chicken Congee & Chinese Doughnut Sticks from Egg & Chicken by Grant MacPherson

Name: Chicken Congee & Chinese Doughnut Sticks from Egg & Chicken by Grant MacPherson
Ingredients: 12 ounces skinless, boneless chicken breast (about 2 medium breasts), thinly sliced; 1 cup jasmine rice, rinsed; 2 teaspoons cornstarch; 4 cups Chicken Stock, or good-quality store-bought chicken broth; 4 cups water plus 2 tablespoons, divided; 2 Chinese doughnut sticks, or 2 pieces toasted crusty bread; Fried shallots, for garnish cilantro, stemmed and chopped, for garnish; Kosher salt and freshly ground black pepper; Chili oil; 2 scallions (both white and green parts), thinly sliced; 2 tablespoons grapeseed oil (or other neutral oil); 4 cloves garlic, minced; 1 (1-inch) piece peeled fresh ginger, thinly sliced; 1 tablespoon oyster sauce

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Congee is primarily a jet lag dish for me when I’m overseas. I love it when I’m tired and a bit out of sorts. It’s extremely comforting. Traditionally congee is

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Ingredients

12 ounces skinless, boneless chicken breast (about 2 medium breasts), thinly sliced
1 cup jasmine rice, rinsed
2 teaspoons cornstarch
4 cups Chicken Stock, or good-quality store-bought chicken broth
4 cups water plus 2 tablespoons, divided
2 Chinese doughnut sticks, or 2 pieces toasted crusty bread
Fried shallots, for garnish cilantro, stemmed and chopped, for garnish
Kosher salt and freshly ground black pepper
Chili oil
2 scallions (both white and green parts), thinly sliced
2 tablespoons grapeseed oil (or other neutral oil)
4 cloves garlic, minced
1 (1-inch) piece peeled fresh ginger, thinly sliced
1 tablespoon oyster sauce