Chicken Congee (Printable Version)
A warming bowl of savory rice porridge with tender chicken, aromatic ginger, and garlic. Perfect for breakfast or a soothing meal.
# Ingredient List:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12 ounces), or 2 chicken thighs
→ Rice
02 - 1 cup long-grain white rice, rinsed
→ Broth & Flavor
03 - 8 cups chicken stock or water
04 - 1 thumb-sized piece fresh ginger, peeled and sliced
05 - 2 garlic cloves, smashed
→ Seasoning
06 - 1 teaspoon salt (or to taste)
07 - ½ teaspoon white pepper
→ Garnishes
08 - 2 scallions, thinly sliced
09 - 1 tablespoon soy sauce
10 - 1 tablespoon toasted sesame oil
11 - Fried shallots
12 - Fresh cilantro leaves
13 - Century eggs, sliced (optional)
# How to Make:
01 - Add rice, chicken, ginger, garlic, and chicken stock to a large pot.
02 - Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
03 - Simmer uncovered, stirring occasionally, for 45-60 minutes, until the rice breaks down completely and the mixture becomes creamy and thickened.
04 - Remove the chicken once it is cooked through (about 20-25 minutes), shred the meat using two forks, and return it to the pot.
05 - Stir in salt and white pepper. Adjust seasoning to taste, adding more salt or pepper if desired.
06 - Serve hot in bowls, garnished with scallions, soy sauce, sesame oil, and other optional toppings.
# Expert Tips:
01 -
- Its the ultimate comfort food that heals you from the inside out
- The creamy texture feels like a warm hug on a spoon
02 -
- The rice will continue thickening as it stands, so make it slightly thinner than your ideal consistency
- Removing the ginger and garlic slices before serving prevents biting into intense chunks
03 -
- Use bone-in chicken pieces if you want even richer flavor, just remove the bones before serving
- Make a double batch and freeze portions for those emergency comfort food days