Greece, Europe · Avgolemono (Greek Egg-Lemon Chicken Soup)

Avgolemono Chicken Congee with Ginger and Scallion (Greek × Chinese)

Name: Avgolemono Chicken Congee with Ginger and Scallion (Greek × Chinese)
Cook time: 1 h
Total time: 1 h
Yield: Serves 2
Cuisine: Greece
Ingredients: Short-grain rice 80 g; Chicken stock (low-salt) 1,100 ml; Fresh ginger, thinly sliced 10 g; Boneless chicken thighs 200 g; Salt ½ tsp; Eggs, at room temperature 1; Lemon juice 25 ml; White pepper to taste; Spring onions, thinly sliced 1; Toasted sesame oil 1 tsp; Chopped dill 1 tbsp

Silky ginger-scented Chinese chicken congee finished the Greek way with egg and lemon: creamy, savoury and bright at the end.

ServingsServes 2

Total cooking time1 h

DifficultyMedium

About servingsCook the chicken right through, and once the eggs are in, heat the congee until it is properly steaming.

Method

Rinse the rice and drain it. Put the rice, chicken stock and sliced ginger in a 20 cm pot and bring to the boil over high heat, about . Once it boils, scrape the bottom once so the rice does not stick.
Add in this stepShort-grain rice 80 gChicken stock (low-salt) 1,100 mlFresh ginger, thinly sliced 10 g
high heat
Turn the heat down to low heat, set the lid ajar and simmer for , stirring right to the bottom every 5 minutes, until the grains burst and the congee is creamy. If it gets too thick, loosen it with a little more stock or water.
low heat
Slice the chicken thinly (about 1 cm), toss with the salt and stir it into the congee. Cook over medium-low heat for , stirring, until the thickest piece shows no pink when cut. You can fish out the ginger now.
Add in this stepBoneless chicken thighs 200 gSalt ½ tsp
medium-low heat
Whisk the eggs with the lemon juice in a bowl, then slowly whisk in 1 or 2 ladlefuls of the thinner liquid from the hot congee to warm the eggs.
Add in this stepEggs, at room temperature 1Lemon juice 25 ml
Turn the heat to low heat, pour the egg mixture into the congee and stir non-stop for . Do not let it boil; steaming is enough. Season with white pepper.
Add in this stepWhite pepper to taste
low heat
Ladle into bowls, pile on spring onions and dill, and finish with a few drops of sesame oil.
Add in this stepSpring onions, thinly sliced 1Toasted sesame oil 1 tspChopped dill 1 tbsp

Cook's tip

Leftover cooked rice halves the time: use 1 bowl of cooked rice instead of the raw rice and simmer for just 15 to 20 minutes. Start with less lemon and add more at the end to taste. Crispy fried garlic or chilli oil on top is excellent.

Cooking it at camp

At camp, make it with leftover rice and a stock cube: one burner and 20 minutes. Slice and salt the chicken at home and keep it in the cooler; take the pot off the flame briefly while you stir in the eggs. It makes a great camp breakfast.