Chicken Congee (Printable Version)
Creamy rice porridge with shredded chicken, aromatic ginger and garlic
# What You Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12 oz), 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 - 1/2 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 Make It:
01 - Add rinsed 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 to prevent sticking, for 45-60 minutes until the rice grains break down completely and the mixture achieves a creamy consistency.
04 - Remove the chicken once cooked through, approximately 20-25 minutes. Shred the meat using two forks and return it to the pot.
05 - Stir in salt and white pepper, adjusting to taste. Serve hot in bowls, garnished with scallions, soy sauce, sesame oil, and any desired optional toppings.
# Expert Advice:
01 -
- The texture transforms into something almost magical, like a warm hug that requires zero chewing
- Its incredibly forgiving, practically impossible to mess up even on your worst kitchen day
02 -
- The congee continues thickening as it sits, so err on the thinner side if you plan to reheat leftovers
- Stirring occasionally is nonnegotiable unless you enjoy scraping burnt rice off your pot bottom
03 -
- Use a wooden spoon to scrape the bottom of the pot while stirring to catch any sticking rice before it burns
- Mix your toppings directly into individual bowls instead of the pot to keep leftovers versatile for different tastes