Chicken Bone Broth Congee
Chicken Bone Broth Congee
Ingredients
For the Congee Base
- 1 cup jasmine rice
- 7 cups chicken broth, or water
- 2 chicken thighs, bone-in, skin-on
- 1 thumb ginger, sliced
- 2 garlic cloves, smashed
- salt, to taste
Optional Toppings
- 1 marinated soft boiled egg, per serving, halved
- 2 scallions, sliced
- sesame oil, for drizzling
- shiitake oil, for drizzling
- white pepper, for sprinkling
- chili oil, for drizzling
- crispy shallots, for sprinkling
Instructions
- 1
In a large pot, add the chicken thighs, sliced ginger, and smashed garlic cloves. Pour in 7 cups of chicken broth (or water) ensuring the chicken is fully submerged. Bring the liquid to a gentle simmer over medium heat.
⏱️ 10 min
- 2
Poach the chicken for about 15-20 minutes, or until cooked through. Carefully remove the chicken from the pot and set it aside to cool slightly. Leave the poaching liquid, ginger, and garlic in the pot.
⏱️ 20 min
- 3
Add the jasmine rice to the pot with the poaching liquid. Bring the mixture back to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and cook for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The congee should become creamy.
⏱️ 60 min
- 4
While the congee is simmering, shred the cooled chicken thighs using two forks or your hands. Discard any bones or skin.
⏱️ 5 min
- 5
After 1 hour, check the consistency of the congee. If it's too thick, add more chicken broth or water, 1/2 cup at a time, until your desired creamy consistency is reached. Stir in the shredded chicken and season with salt to taste.
⏱️ 5 min
- 6
Ladle the hot congee into individual bowls. Garnish with your desired toppings such as a halved marinated soft boiled egg, sliced scallions, a drizzle of sesame oil, shiitake oil, chili oil, a sprinkle of white pepper, and crispy shallots.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Bone Broth Congee
For the Congee Base
- 1 cup jasmine rice
- 7 cups chicken broth, or water
- 2 chicken thighs, bone-in, skin-on
- 1 thumb ginger, sliced
- 2 garlic cloves, smashed
- salt, to taste
Optional Toppings
- 1 marinated soft boiled egg, per serving, halved
- 2 scallions, sliced
- sesame oil, for drizzling
- shiitake oil, for drizzling
- white pepper, for sprinkling
- chili oil, for drizzling
- crispy shallots, for sprinkling
Instructions
- 1
In a large pot, add the chicken thighs, sliced ginger, and smashed garlic cloves. Pour in 7 cups of chicken broth (or water) ensuring the chicken is fully submerged. Bring the liquid to a gentle simmer over medium heat.
⏱️ 10 min - 2
Poach the chicken for about 15-20 minutes, or until cooked through. Carefully remove the chicken from the pot and set it aside to cool slightly. Leave the poaching liquid, ginger, and garlic in the pot.
⏱️ 20 min - 3
Add the jasmine rice to the pot with the poaching liquid. Bring the mixture back to a gentle simmer. Once simmering, reduce the heat to low, cover the pot partially, and cook for 1 hour, stirring occasionally to prevent sticking and ensure even cooking. The congee should become creamy.
⏱️ 60 min - 4
While the congee is simmering, shred the cooled chicken thighs using two forks or your hands. Discard any bones or skin.
⏱️ 5 min - 5
After 1 hour, check the consistency of the congee. If it's too thick, add more chicken broth or water, 1/2 cup at a time, until your desired creamy consistency is reached. Stir in the shredded chicken and season with salt to taste.
⏱️ 5 min - 6
Ladle the hot congee into individual bowls. Garnish with your desired toppings such as a halved marinated soft boiled egg, sliced scallions, a drizzle of sesame oil, shiitake oil, chili oil, a sprinkle of white pepper, and crispy shallots.
⏱️ 5 min