Chicken Congee
鸡肉粥
Creamy, comforting rice porridge cooked with ginger and chicken, topped with green onion and a drizzle of sesame oil.
Serves 4
Prep 10 min
Cook 1 hr
Ingredients
- 1 cup jasmine rice, rinsed
- 8 cups water or chicken broth
- 1 lb bone-in chicken thighs
- 1-inch piece fresh ginger, sliced into coins
- 1 teaspoon salt, or to taste
- 2 green onions, sliced
- 1 tablespoon soy sauce, to serve
- 1 teaspoon sesame oil, to serve
- White pepper, to taste
Steps
Step 1. Put the rice, water, and ginger in a large pot and bring to a boil. Add the chicken.
Step 2. Reduce the heat to a low simmer, partly cover, and cook for 45 to 60 minutes, stirring now and then so the rice does not stick, until the rice breaks down into a creamy porridge and the chicken is cooked through (165°F or 74°C).
Step 3. Lift out the chicken. Pull the meat from the bones, discarding the skin and bones, and shred it. Stir the meat back in.
Step 4. Season with the salt. If the congee is too thick, stir in hot water a little at a time.
Step 5. Serve topped with the green onions, soy sauce, sesame oil, and white pepper.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.