Chicken Congee (Print version)

Creamy rice porridge with tender chicken, aromatic ginger and garlic, finished with scallions and sesame oil.

# What goes in:

→ 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 (optional)

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)

# Cooking steps:

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 achieves a creamy consistency.
04 - Remove the chicken once cooked through (about 20-25 minutes), shred using two forks, and return the meat to the pot.
05 - Stir in salt and white pepper. Taste and adjust seasoning as needed.
06 - Ladle hot into bowls and garnish with scallions, soy sauce, sesame oil, and other desired toppings.

# Tips from flavorandfeast:

01 -
  • Its the kind of comfort food that hugs you from the inside without weighing you down
  • You can customize the toppings endlessly, so it never gets boring
  • The active cooking time is minimal but the result feels like you spent hours at the stove
02 -
  • The rice will continue to thicken as it sits, so if youre reheating leftovers, add a splash of water or stock
  • White pepper has a different heat profile than black pepper, so use a light hand until you know how much you like
03 -
  • If the congee is too thick for your liking, add hot water or stock rather than cold, which keeps the temperature steady
  • A splash of rice vinegar at the end cuts through the richness and adds a nice tang

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