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.

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### **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  

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### **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.).  

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### **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).  

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### **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).