Chicken Congee Savory Rice Porridge (Printable Version)
Creamy rice porridge with tender chicken, ginger, and garlic—a soothing Chinese comfort food perfect for breakfast or any meal.
# What You'll 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 Make It:
01 - Add 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, for 45-60 minutes, until the rice breaks down completely and the mixture becomes creamy and thickened.
04 - Remove the chicken once it is cooked through (about 20-25 minutes), shred the meat using two forks, and return it to the pot.
05 - Stir in salt and white pepper. Adjust seasoning to taste.
06 - Serve hot, garnished with scallions, soy sauce, sesame oil, and other optional toppings as desired.
# Expert Advice:
01 -
- It transforms pantry staples into something that feels like a warm hug in a bowl
- The recipe is practically foolproof but tastes like it simmered all day with love
02 -
- The congee thickens considerably as it cools, so don't panic if it looks thinner than you expected
- Stirring from the bottom up prevents the rice from catching and developing that unfortunate burnt taste
03 -
- Rinse your rice until the water runs clear to remove excess starch for a smoother texture
- A dollop of chili oil or crisp at the bottom of your bowl adds a welcome kick of heat