Congee with nirvana chicken and scallion salsa from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 271) by Joanne Chang and Karen Akunowicz

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Notes about this recipe

  • rmardel on November 19, 2025

    Fabulous dish. I agree that the chicken should be made the day before. If you wish to crisp the chicken skin, best to store it separately as it can be more difficult to crisp if it absorbs too much of the broth. I used homemade chicken broth, which is low sodium, and watching the soy sauce content is important here. This is fabulous and worth repeating. The Nirvana chicken itself (separate recipe) is worth making alone and it would work perfectly beautifully as a stand-alone main.

  • JoanN on November 15, 2025

    Great dish. Easiest to make the Nirvana Chicken the night before. Use low sodium soy sauce otherwise too salty. Also, reduced sodium chicken stock, if possible. Good even without the scallion salsa.

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