Chicken Congee
Silky Chinese Chicken Congee
Rice transforms into pure velvet here, breaking down completely as it absorbs rich chicken broth over a long, gentle simmer. The chicken thighs melt apart into tender shreds, creating the kind of soul-warming bowl that feels like medicine for whatever ails you.
ChineseAsianLunchDinnerSoupGluten FreeDairy FreeComfort FoodHealthyOne PotChickenWinter
Nutrition
Ingredients
- 1 cupjasmine rice, rinsed until clear
- 8 cupgood-quality chicken broth
- 1 lbboneless chicken thighs, cut into 1-inch pieces
- 2 inchesfresh ginger, peeled and sliced into coins
- 2 tspkosher salt
- 1 tspwhite pepper, finely ground
garnish
- 3 green onions, sliced thin on the bias
- 2 tsptoasted sesame oil
- crispy fried onions(optional)
Instructions
- Rinse the jasmine rice in a fine-mesh strainer under cold running water, swishing it around with your fingers until the water runs completely clear — this removes excess starch that could make your congee gluey rather than silky.
- Add the drained rice, chicken broth, chicken pieces, ginger slices, and salt to your largest heavy-bottomed pot. Everything should fit comfortably with room to bubble without overflowing.
- Crank the heat to high and bring everything to a vigorous boil — you'll see steady bubbles breaking the surface. Once boiling, immediately drop the heat to low and adjust to maintain the gentlest possible simmer.⏱ 5 min
- Cover the pot partially, leaving about an inch gap for steam to escape, and let it simmer for 75 minutes. Stir every 15 minutes, scraping the bottom with a wooden spoon to prevent any rice from sticking. The rice will gradually break down and the mixture will become creamy.⏱ 1 hr 15 min
- Fish out and discard the ginger pieces — they've done their aromatic work. Using two forks, shred the chicken directly in the pot until it falls apart into tender strands that disappear into the porridge.
- Stir in the white pepper and taste for salt — the congee should be well-seasoned but not overpowering. Add more salt if needed, keeping in mind that the garnishes will add their own flavor.
- Ladle the hot congee into bowls and top each serving with a generous sprinkle of green onions, a drizzle of sesame oil, and crispy onions if you're using them. The contrast of textures and that final hit of sesame makes all the difference.