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+Here's a simple, flavorful **Chicken Congee** recipe that aligns perfectly with your **Practical Home Cooking with Global Influences** style. It's comforting, nutritious, and easy to make with accessible ingredients.
+
+---
+
+### **Chicken Congee (Asian Rice Porridge)**  
+**Why You’ll Love It**:  
+- Warm, soothing, and easy to digest (perfect for any time of day).  
+- Uses basic ingredients (chicken, rice, aromatics).  
+- Customizable with toppings for extra flavor and texture.  
+
+#### **Ingredients** (*Serves 4*):  
+- 1 cup **jasmine or white rice** (or ½ cup rice + ½ cup glutinous rice for creamier texture)  
+- 6 cups **water or low-sodium chicken broth** (or a mix)  
+- 2–3 **bone-in chicken thighs** (skin-on for more flavor, or boneless for convenience)  
+- 1-inch **ginger**, sliced or julienned  
+- 2 **garlic cloves**, smashed  
+- 1 tsp **salt** (adjust to taste)  
+- ½ tsp **white pepper** (optional)  
+
+**Toppings (choose your favorites)**:  
+- Sliced **green onions**  
+- **Soy sauce** or tamari  
+- **Soft-boiled egg**  
+- Fried garlic or shallots  
+- Cilantro  
+- Sesame oil  
+- Chili oil or sriracha  
+
+---
+
+### **Instructions**  
+1. **Rinse the rice**: Wash rice under cold water until the water runs clear (removes excess starch for a cleaner texture).  
+2. **Cook the chicken**: In a large pot, add rice, water/broth, chicken thighs, ginger, garlic, and salt. Bring to a boil, then reduce heat to a simmer.  
+3. **Simmer**: Partially cover and cook for **45–60 minutes**, stirring occasionally to prevent sticking. The congee is ready when it reaches a porridge-like consistency (add more water if too thick).  
+4. **Shred the chicken**: Remove chicken, discard bones (if using bone-in), shred meat, and return to the pot. Stir to combine.  
+5. **Season**: Taste and adjust salt/pepper. For extra richness, drizzle with sesame oil.  
+6. **Serve**: Ladle into bowls and add toppings (green onions, soy sauce, soft-boiled egg, etc.).  
+
+---
+
+### **Time-Saving Tips**  
+- **Instant Pot**: Cook rice, chicken, and broth on high pressure for 20 mins, then natural release. Shred chicken and stir back in.  
+- **Leftover rice**: Use 3 cups cooked rice + 4 cups broth; simmer for 20 mins.  
+- **Meal prep**: Make a batch and reheat with a splash of water (congee thickens when chilled).  
+
+---
+
+### **Customizations**  
+- **Vegetarian**: Swap chicken for mushrooms + veggie broth.  
+- **Extra protein**: Add tofu or a poached egg.  
+- **Spicy**: Top with chili crisp or sambal.  
+
+This recipe is forgiving and adaptable—perfect for your practical cooking style! Let me know if you'd like variations (e.g., ginger-heavy, turmeric-infused, or with crispy chicken skin).