This is a hands-off, warming, and comforting chicken and rice stew that is perfect for these times: it is medicinal, delicious, nourishing, and so flavorful. You can easily make it in a heavy Le Creuset-type pot on the stovetop or in an Instant Pot; either works well.

The simple Vietnamese-style spice additions add a lot here! If you don’t have any star anise, I recommend getting some, as the unique flavor it adds is worth it. Oaktown Spice Shop has a great online store that I’ve been ordering from recently. (I do pick up locally but they mail as well.)

I like to serve this in typical congee fashion, with lots of toppings. You can include sliced scallions, lots of chopped cilantro, and if you like it spicy, some chopped jalapeño, plus a mandatory squeeze of lime.

A good veggie choice for the side is to simply steam some rough chopped green cabbage of any sort, and serve on the side of the bowl topped with salt, freshly ground pepper, a drizzle of olive oil, and a squeeze of that lime. Enjoy!

INGREDIENTS

1 cup glutinous (sticky) rice or sushi rice
3-5 skinless chicken thighs, with or without bones
about 5-6 large shitake mushrooms (or equivalent), sliced thinly
1 or 2 pieces of dried kombu
around 2 inches of ginger, scrubbed and chopped
2-4 garlic cloves, put through a press or chopped
1/2 teaspoon ground star anise, or 2-3 star anise pods (I prefer powder here as the pods break up and are a bit of a nuisance when eating)
4 cups water or use half chicken broth if you have it
1.5 teaspoon of sea salt

Toppings for serving:
fresh lime for squeezing
jalapeño, thinly sliced or de-seeded and chopped fine, optional
scallion, thinly sliced, optional
cilantro leaves with tender stems

DIRECTIONS

1. Add all ingredients to a large pot and simmer, covered, over medium-low heat. for about 35-40 minutes. When chicken is tender and beginning to fall apart, stir vigorously to add creaminess and to break up the chicken. (Alternately, add all ingredients to Instant Pot and cook on High Pressure for about 24 minutes, then allow steam to release.)

2. Season soup with more salt if needed, and add water or broth to thin it a bit if desired. Divide congee among bowls, squeeze a bit of lime juice on top, and sprinkle with jalapeño, scallion, and plenty of cilantro.