Chinese Chicken Congee
This Chinese chicken congee turns a handful of pantry staples into the kind of bowl that makes a rough morning feel manageable again. Jasmine rice simmers low and slow with ginger, chicken thighs, and rich broth until the grains break down into something silky and deeply comforting. Finished with sesame oil, soy sauce, and crunchy toppings like scallions, cilantro, and fried shallots, it tastes like it took all day but really just needs a pot and some patience.
Equipment
- Large stockpot or Dutch oven A heavy-bottomed pot distributes heat evenly for the long simmer
- Fine-mesh strainer For rinsing the rice
- Wooden spoon For stirring and propping the lid ajar
- Ladle For serving
- Cutting board and sharp knife For prepping ginger, scallions, and shredding chicken
- Rice cooker with a porridge setting (optional) For hands-off cooking
Ingredients
- 1 cup jasmine rice or long-grain white rice; 200g
- 8 cups low-sodium chicken broth 1.9 liters
- 2 cups water 480ml
- 1 pound boneless, skinless chicken thighs 450g
- 1 (2-inch) piece fresh ginger peeled and sliced into thin coins; about 5cm
- 1 teaspoon kosher salt plus more to taste
- 2 tablespoons toasted sesame oil
- 2 tablespoons light soy sauce
- 1/4 teaspoon ground white pepper
For Serving
- 4 scallions thinly sliced
- fresh cilantro leaves for garnish
- fried shallots for garnish
- chili oil for serving (optional)
- soft-boiled or marinated eggs for serving, optional
- steamed vegetables for serving, optional
- crispy fried dough sticks for dipping, optional
- pickled vegetables for serving, optional
Instructions
- Place the jasmine rice in a fine mesh strainer and rinse under cold running water, swishing gently with your hand until the water runs mostly clear, about 30 seconds. Drain well and set aside.
- Add the rinsed rice, chicken broth, and water to a large stockpot or Dutch oven. Add the sliced ginger coins, chicken thighs, and kosher salt. Bring to a full boil over high heat, uncovered, stirring occasionally so nothing sticks to the bottom.
- Reduce heat to low so the liquid is just barely bubbling. Cover the pot with the lid propped slightly ajar with a wooden spoon. Simmer gently for 1 hour to 1 hour 15 minutes, stirring every 10 to 15 minutes, until the rice grains break down and the mixture thickens into a creamy porridge. If it gets too thick, stir in a splash of hot water or broth.
- Once the chicken thighs are fully cooked and tender, transfer them to a cutting board with tongs. Let rest for a couple of minutes, then shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir it back in.
- Remove and discard the ginger coins. Stir in the toasted sesame oil, light soy sauce, and ground white pepper. Taste and add more salt if needed, keeping in mind the toppings will add extra flavor. Give everything one final stir.
- Ladle the hot congee into individual serving bowls. Top each bowl with sliced scallions, fresh cilantro leaves, and a spoonful of fried shallots. Drizzle with chili oil if you like a little heat. Serve immediately while warm and creamy.
Notes
- Rice choice: Jasmine rice and other medium or long-grain white rice varieties work best. Avoid basmati and sticky glutinous rice, as they do not break down the same way over a long simmer.
- Stir occasionally: Stir every 10 to 15 minutes during the simmer to prevent the rice from sticking or scorching on the bottom of the pot.
- Keep the lid ajar: Prop the lid slightly open with a wooden spoon rather than fully covering the pot, so steam can escape and the pot does not boil over.
- Use a heavy pot: A heavy-bottomed pot or Dutch oven distributes heat more evenly over the long cook time, which makes a noticeable difference in texture.
- Adjusting thickness: Congee thickens as it cooks and continues to thicken off the heat. Add hot broth or water gradually if it gets too thick rather than dumping in a large amount at once.
- Season at the end: Taste and adjust seasoning at the very end, since the flavor concentrates as the congee thickens and the toppings add extra saltiness.
- Slow cooker method: Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours, stirring occasionally if your slow cooker allows it.
- Make it gluten free: Plain congee made with rice, broth, and chicken is naturally gluten free. Double check that your soy sauce and any packaged toppings are labeled gluten free if that is a concern.
- Storage: Let the congee cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Freeze in individual portions for up to 2 months.
- Reheating: Reheat on the stovetop over medium-low heat, stirring in a splash of broth or water to loosen the texture. Microwave reheating works too, in 1-minute intervals, stirring between each one.
- Variations: Try Century Egg Congee with sliced preserved duck eggs, Seafood Congee with shrimp or dried scallops, Vegetarian Congee with vegetable broth and mushrooms, Pork and Preserved Egg Congee, or Ginger Scallion Congee for a lighter version.
Nutrition
Serving: 1BowlCalories: 320kcalCarbohydrates: 38gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 680mgPotassium: 450mgFiber: 1gSugar: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 3mgIron: 15mg
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