Summer Corn and Chicken Congee 6 Steps
To prepare the corn, remove the corn kernels from the cob, set the corn kernels aside and save the cobs for the stock.
To prepare the broth, in a large stock pot filled with about 5 litres of cold water, add the chicken stock, shucked corn cobs, halved yellow onion and ginger slices. Bring to a boil and gently lower the whole chicken in, breast side up. The liquid should just barely cover the entire chicken, if there is not enough just add more water. Bring the entire pot to a boil, cover with a lid and ensure heat is at a constant to keep a soft boil. Cook for 40-50 minutes until the chicken is cooked through.
While the chicken is cooking, prepare the rice grains by toasting in a skillet until the majority of grains are golden brown and the rice smells nutty. Remove from pan.
Once the chicken is fully cooked, carefully remove from the cooking liquid and allow to cool before shredding. Strain off the chicken cooking liquid into another large pot. Bring to a boil and add in both the toasted long grain rice as well as the toasted sweet glutinous rice. Cover with a lid and cook for 40-50 minutes, stirring every 10 minutes until all of the rice grains have cooked out completely and the congee has reached desired consistency. Note that the congee will continue to thicken as it stands!
While the congee is simmering, prepare the corn and chicken. Shred all of the cooked chicken meat from the bones. Toss the shredded chicken with the cilantro leaves, sliced scallions, a splash of fish sauce and a squeeze of fresh lime juice. Set aside until ready to eat. Heat the unsalted butter in a large skillet and cook the shucked corn for 2-3 minutes on high heat, tossing regularly, season lightly with salt and pepper to preference and set aside until ready to eat.
To finish the congee, adjust seasoning and consistency with kosher salt and additional chicken stock if necessary, fold in half of the sautéed corn mixture. Transfer to bowls and top with a few more tablespoons of the sautéed corn as well as the chicken and herb mix. Top with fresh ground back pepper and serve with additional fish sauce, lime wedges, toasted youtiao as well as chili crisp or hot sauce of choice.