Name: Red Rice Congee with Chicken, Kimchi, and Mushrooms
Yield: 4, plus leftover chicken for lunch Servings
Ingredients: 1 cup red rice; 5½ cups homemade chicken stock or low-sodium chicken broth, divided; Kosher salt and freshly ground pepper; 5 skinless, boneless chicken thighs (1¼ lb.); 2 tablespoons vegetable oil; 8 ounces oyster mushrooms and/or beech mushrooms, trimmed at base into small clusters; 1 garlic clove, finely chopped; 1 tablespoon grated peeled ginger, divided; ½ cup kimchi; ¼ cup scallion greens, thinly sliced, from 3 scallions; Furikake (click here for recipe), Korean hot pepper paste (gochujang), and/or soy sauce (for serving); Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

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Danny Kim

Congee, a savory rice porridge, works for any meal. For a vegetarian version of this recipe, skip the chicken and use vegetable broth instead.

Recipe notes