Chicken Congee Recipe
Chinese · Soup · 100 min total
A comforting Chinese rice porridge, slow-cooked with chicken and ginger until creamy and soothing. This recipe yields a hearty, nourishing bowl perfect for any meal.
10
min prep
min prep
90
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth
- 1 lb bone-in chicken thighs (or breast)
- 2-inch piece ginger, sliced
- 2 green onions, white parts smashed, green parts sliced for garnish
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon white pepper
- 1 tablespoon sesame oil
- Optional toppings: soy sauce, chili oil, fried shallots, cilantro
Instructions
- In a large pot, combine rinsed rice, chicken broth, chicken thighs, ginger slices, and white parts of green onions. Bring to a boil over high heat.
- Reduce heat to low, cover with lid slightly ajar, and simmer for 1 hour, stirring occasionally to prevent sticking.
- Remove chicken thighs to a plate. Let cool slightly, then shred the meat, discarding bones and skin. Return shredded chicken to the pot.
- Continue simmering uncovered for 20-30 minutes, stirring often, until congee reaches desired consistency (add more broth or water if too thick).
- Season with salt and white pepper. Stir in sesame oil.
- Ladle into bowls and garnish with sliced green onions and optional toppings.
Tips
- For a smoother congee, use a whisk to stir vigorously after cooking.
- Store leftovers in the fridge for up to 3 days; congee will thicken, so add broth when reheating.
- To save time, use pre-cooked rotisserie chicken and reduce cooking time to 45 minutes.
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