Cook and Scale
Chicken Congee
4 servings · 70 min total
A silky, deeply comforting rice porridge simmered with chicken and ginger until velvety, topped with spring onion and cilantro.
Ingredients
- 200 g white rice
- 1¾ l chicken stock
- 2 g chicken thigh, boneless
- 20 g fresh ginger, julienned
- 2 spring onion, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp white pepper
- 1 tsp salt
- 20 g fresh cilantro, chopped
Contains: Gluten, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Start the congee base — Rinse the rice and place it in a large pot with the chicken stock and half the ginger. Bring to a boil.
- 2.
Simmer into a thick porridge — Reduce to a low simmer, add the chicken thighs, and cook uncovered for 40 minutes, stirring occasionally, until the rice breaks down into a thick porridge.
- 3.
Shred the chicken — Lift out the chicken, shred it with two forks, and stir most of it back into the congee, keeping some aside for topping.
- 4.
Season the congee — Season the congee with soy sauce, sesame oil, white pepper, and salt to taste.
- 5.
Serve and garnish the congee — Ladle into bowls and top with the reserved chicken, remaining ginger, spring onion, and cilantro.