Shatin Chicken Congee Recipe

Serves: 6
Prep time: 20 minutes
Total time: 1 hour 30 minutes, plus 2 hours marinating

INGREDIENTS

½ (3-4 pound|1600 gram) free-range chicken
1 tablespoon plus ½ teaspoon kosher salt
1 ½ teaspoons galangal powder
¼ cup|60 ml Shaoxing wine
6 scallions, 2 cut into 2-inch pieces, the remaining thinly sliced on an angle 
1 (2-inch) piece ginger, half peeled and thinly sliced, half peeled and
julienned
½ cup|100 grams sushi rice, soaked overnight or at least 30 minutes and drained
¼ cup|50 grams jasmine rice, soaked overnight or at least 30 minutes and drained
1 teaspoon vegetable oil
½ century egg
3 tablespoons dried scallops, soaked for 1 hour and shredded
10 cups|2.35 liters chicken stock

DIRECTIONS

1. Marinate the chicken by rubbing it thoroughly all over with 1 tablespoon of the salt. Sprinkle the underside with the galangal powder. Cover and refrigerate at least 2 hours, preferably overnight.
2. Bring a large saucepan of water to a boil over high. Add the chicken, Shaoxing wine, 3 scallions, and the sliced ginger. Cover, cut the heat, and let sit for 30 minutes or until the internal temperature of the chicken reaches 140°F. Remove from the water and let rest, then chop into ½-inch pieces. 
3. In a large bowl, coat the rices with the oil and toss with the remaining ½ teaspoon salt. Add the century egg and, using your hands, crush and massage the century egg into the rice
4. In a large saucepan, bring the stock to a rigorous boil over high. Add the rice mixture and bring the saucepan back to a boil. Stir for the first 5 minutes to make sure it doesn’t burn. Add the soaked scallops and maintain the congee at a simmer. Cook, stirring occasionally, until the rice has disintegrated and the porridge has emulsified, about 55 minutes.
5. Add the chicken to the congee and cook until the chicken is fully cooked, about 7 minutes more. Taste and adjust seasoning.
6. Divide among bowls and garnish with the sliced scallion and the julienned ginger.

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