Chicken Congee (Printable)

Creamy rice porridge with shredded chicken, aromatic ginger and garlic, finished with scallions and sesame oil.

# 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

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 Steps:

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 porridge-like.
04 - Remove the chicken once it is cooked through (about 20-25 minutes into simmering). Shred the meat with two forks and return it to the pot.
05 - Stir in salt and white pepper. Taste and adjust seasoning as needed.
06 - Serve hot in bowls, garnished with scallions, soy sauce, sesame oil, fried shallots, cilantro, and century eggs if desired.

# Expert Advice:

01 -
  • The texture becomes impossibly creamy without adding a drop of dairy
  • Its the kind of meal that hugs you from the inside out
  • You can customize the toppings endlessly based on what you crave
02 -
  • The congee will thicken significantly as it cools, so keep extra warm stock on hand to loosen it up for leftovers
  • If you're using bone-in chicken for extra flavor, remove bones before serving—no one wants to hunt for them in a bowl of porridge
03 -
  • A splash of rice vinegar added at the end cuts through the richness and brightens the whole bowl
  • If the congee is too thick, never add cold water—always warm stock to maintain the creamy texture

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