Chicken Congee (Print View)

Creamy rice porridge simmered with tender chicken, ginger, and garlic for ultimate comfort.

# What You Need:

→ 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)

# How-To Steps:

01 - Add rinsed rice, chicken, sliced ginger, smashed garlic, and chicken stock to a large pot. Stir to combine.
02 - Place pot over medium-high heat and bring to a rolling boil. Watch carefully to prevent overflow.
03 - Reduce heat to maintain a gentle simmer. Skim off any foam that rises to the surface. Leave uncovered and stir occasionally to prevent sticking.
04 - Continue simmering for 45-60 minutes until rice grains completely break down and mixture achieves a thick, creamy consistency.
05 - Remove chicken once fully cooked through (20-25 minutes). Transfer to a cutting board, shred with two forks, and return meat to the pot.
06 - Stir in salt and white pepper. Taste and adjust seasoning as needed. Serve hot in bowls, topped with scallions, soy sauce, sesame oil, and desired optional garnishes.

# Expert Hints:

01 -
  • The rice breaks down into this impossibly creamy texture without any dairy, making it lighter than youd expect
  • You can customize the toppings endlessly based on whats in your fridge or what youre craving
  • It transforms simple ingredients into something that feels like a warm embrace
  • Leftovers reheat beautifully and actually taste better the next day
02 -
  • The congee will continue thickening as it sits, so if you prefer it thinner, add a splash of hot water or stock before serving
  • Resist the urge to cover the pot while it simmers, or you might end up with a weird gummy texture instead of creamy
  • Leftovers keep in the fridge for up to 4 days and reheat with a splash of water to bring back the right consistency
03 -
  • Use bone in chicken if you have time to remove the bones later, the marrow adds incredible depth to the broth
  • Let the ginger and garlic infuse the broth but fish them out before serving so no one gets an overwhelming bite

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