Classic Chicken Congee
A comforting and creamy rice porridge with tender chicken, ginger, and green onions.
10 mins
Prep Time
1 hour 30 mins
Cook Time
4
Servings
Ingredients
- 1 cup jasmine rice
- 6 cups chicken broth
- 2 cups water
- 1 lb boneless chicken thighs
- 1 inch ginger, sliced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Salt to taste
- White pepper to taste
Nutrition Facts
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Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch for a smoother congee.
In a large pot, combine the rinsed rice, chicken broth, water, ginger slices, and minced garlic. Bring to a boil over high heat.
Once boiling, reduce heat to low and simmer uncovered. Stir occasionally to prevent sticking, about 1 hour or until the rice breaks down and becomes porridge-like.
While the congee cooks, season the chicken thighs with salt and white pepper. Steam or poach the chicken until fully cooked, about 15-20 minutes. Shred the cooked chicken into bite-sized pieces.
When the congee reaches your desired consistency, stir in the shredded chicken, soy sauce, and sesame oil. Simmer for another 5 minutes to combine flavors.
Taste and adjust seasoning with additional salt or white pepper if needed. Serve hot garnished with chopped green onions.
Chef's Tips
- Rice Ratio: For thicker congee, use less liquid. For thinner, add more broth or water during cooking.
- Chicken Tip: Using bone-in chicken thighs adds more flavor to the congee. Remove bones after cooking.
- Garnish Ideas: Top with fried shallots, cilantro, or a soft-boiled egg for extra texture and flavor.
- Leftovers: Congee thickens when cooled. Add more water or broth when reheating.
- Variations: Try adding mushrooms, century eggs, or preserved vegetables for different flavors.
