Hainanese Chicken Congee
Hainanese Chicken Congee
Ingredients
For the Poached Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 2 inches ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 1 teaspoon kosher salt
- 6 cups water
For the Congee
- 1 cup medium grain rice, rinsed
- 6 cups unsalted chicken broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Ginger Scallion Sauce
- 1/2 cup scallions, finely chopped
- 2 tablespoons ginger, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 cup neutral oil
- 1 tablespoon toasted sesame oil
For Garnish
- 2 tablespoons dark soy sauce, or to taste
- 1/4 cup fried shallots
- 1/4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the Poached Chicken: In a large pot, combine the chicken thighs, sliced ginger, 2-inch scallion pieces, 1 teaspoon kosher salt, and 6 cups of water. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Do not boil vigorously to keep the chicken tender.
⏱️ 25 min
- 2
Carefully remove the chicken from the pot and set aside to cool slightly. Strain the poaching liquid through a fine-mesh sieve into a clean bowl; this will be used for the congee. Discard the ginger and scallions. Once cooled enough to handle, shred or chop the chicken into bite-sized pieces. Set aside.
⏱️ 10 min
- 3
Cook the Congee (Rice Cooker Method): Combine the rinsed medium grain rice, 6 cups of unsalted chicken broth (you can supplement with the strained poaching liquid if you have enough, or use all broth), 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper in your rice cooker pot. Stir well. Set the rice cooker to the 'porridge' or 'congee' setting and cook according to the manufacturer's instructions, typically 45-60 minutes, until the rice has broken down into a creamy, loose consistency. If your rice cooker doesn't have a congee setting, you can use the 'white rice' setting and add more liquid as needed after the initial cook.
⏱️ 60 min
- 4
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the finely chopped scallions, minced ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Heat the neutral oil in a small saucepan over medium-high heat until shimmering and just starting to smoke (around 350-375°F / 175-190°C). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle vigorously. Stir in the toasted sesame oil.
⏱️ 10 min
- 5
Assemble and Serve: Ladle the hot congee into individual serving bowls. Top each bowl generously with the shredded poached chicken. Spoon a liberal amount of the ginger scallion sauce over the chicken and congee. Drizzle with dark soy sauce to taste. Garnish with fried shallots, fresh chopped cilantro, and thinly sliced scallions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken Congee
For the Poached Chicken
- 1 1/2 pounds boneless, skin-on chicken thighs
- 2 inches ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 1 teaspoon kosher salt
- 6 cups water
For the Congee
- 1 cup medium grain rice, rinsed
- 6 cups unsalted chicken broth
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon white pepper, or to taste
For the Ginger Scallion Sauce
- 1/2 cup scallions, finely chopped
- 2 tablespoons ginger, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 cup neutral oil
- 1 tablespoon toasted sesame oil
For Garnish
- 2 tablespoons dark soy sauce, or to taste
- 1/4 cup fried shallots
- 1/4 cup fresh cilantro, chopped
- 2 scallions, thinly sliced, for garnish
Instructions
- 1
Prepare the Poached Chicken: In a large pot, combine the chicken thighs, sliced ginger, 2-inch scallion pieces, 1 teaspoon kosher salt, and 6 cups of water. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Do not boil vigorously to keep the chicken tender.
⏱️ 25 min - 2
Carefully remove the chicken from the pot and set aside to cool slightly. Strain the poaching liquid through a fine-mesh sieve into a clean bowl; this will be used for the congee. Discard the ginger and scallions. Once cooled enough to handle, shred or chop the chicken into bite-sized pieces. Set aside.
⏱️ 10 min - 3
Cook the Congee (Rice Cooker Method): Combine the rinsed medium grain rice, 6 cups of unsalted chicken broth (you can supplement with the strained poaching liquid if you have enough, or use all broth), 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper in your rice cooker pot. Stir well. Set the rice cooker to the 'porridge' or 'congee' setting and cook according to the manufacturer's instructions, typically 45-60 minutes, until the rice has broken down into a creamy, loose consistency. If your rice cooker doesn't have a congee setting, you can use the 'white rice' setting and add more liquid as needed after the initial cook.
⏱️ 60 min - 4
Prepare the Ginger Scallion Sauce: In a heatproof bowl, combine the finely chopped scallions, minced ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon white pepper. Heat the neutral oil in a small saucepan over medium-high heat until shimmering and just starting to smoke (around 350-375°F / 175-190°C). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle vigorously. Stir in the toasted sesame oil.
⏱️ 10 min - 5
Assemble and Serve: Ladle the hot congee into individual serving bowls. Top each bowl generously with the shredded poached chicken. Spoon a liberal amount of the ginger scallion sauce over the chicken and congee. Drizzle with dark soy sauce to taste. Garnish with fried shallots, fresh chopped cilantro, and thinly sliced scallions.
⏱️ 5 min