Comforting Chicken Congee
Comforting Chicken Congee
Ingredients
For the Congee
- 1 cup jasmine rice, rinsed and strained
- 7 cups chicken bone broth
- 2 chicken thighs, bone-in, skin-on
- 1 knob ginger, sliced
- 2 cloves garlic, minced
- salt, to taste
For Garnish (Optional)
- green onions, sliced, as needed
- furikake, as needed
- chili oil, as needed
- marinated soft boiled eggs, halved, as needed
- air fried chicken skin, crispy, as needed
Instructions
- 1
In a large pot, bring the chicken bone broth to a rolling boil over high heat.
⏱️ 5 min
- 2
Add the sliced ginger to the boiling broth. Carefully add the bone-in, skin-on chicken thighs to the pot. Reduce the heat to low, cover, and gently poach the chicken for 20 minutes, ensuring it cooks through.
⏱️ 20 min
- 3
Remove the cooked chicken thighs from the pot and set them aside to cool slightly. Once cool enough to handle, debone the chicken, shred the meat, and remove the skin. Reserve the shredded chicken for later. The chicken skin can be air-fried until crispy for an optional garnish.
⏱️ 10 min
- 4
Add the rinsed and strained jasmine rice and the minced garlic to the pot with the broth. Bring the mixture back to a boil over medium-high heat.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent the rice from sticking to the bottom and ensure even cooking. The congee should thicken and the rice should break down into a creamy consistency.
⏱️ 60 min
- 6
After 1 hour, stir in the reserved shredded chicken. Taste the congee and season with salt as needed.
⏱️ 5 min
- 7
Ladle the hot congee into individual bowls. Garnish with your desired toppings such as sliced green onions, furikake, a drizzle of chili oil, marinated soft boiled eggs, and crispy air-fried chicken skin. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Comforting Chicken Congee
For the Congee
- 1 cup jasmine rice, rinsed and strained
- 7 cups chicken bone broth
- 2 chicken thighs, bone-in, skin-on
- 1 knob ginger, sliced
- 2 cloves garlic, minced
- salt, to taste
For Garnish (Optional)
- green onions, sliced, as needed
- furikake, as needed
- chili oil, as needed
- marinated soft boiled eggs, halved, as needed
- air fried chicken skin, crispy, as needed
Instructions
- 1
In a large pot, bring the chicken bone broth to a rolling boil over high heat.
⏱️ 5 min - 2
Add the sliced ginger to the boiling broth. Carefully add the bone-in, skin-on chicken thighs to the pot. Reduce the heat to low, cover, and gently poach the chicken for 20 minutes, ensuring it cooks through.
⏱️ 20 min - 3
Remove the cooked chicken thighs from the pot and set them aside to cool slightly. Once cool enough to handle, debone the chicken, shred the meat, and remove the skin. Reserve the shredded chicken for later. The chicken skin can be air-fried until crispy for an optional garnish.
⏱️ 10 min - 4
Add the rinsed and strained jasmine rice and the minced garlic to the pot with the broth. Bring the mixture back to a boil over medium-high heat.
⏱️ 5 min - 5
Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally to prevent the rice from sticking to the bottom and ensure even cooking. The congee should thicken and the rice should break down into a creamy consistency.
⏱️ 60 min - 6
After 1 hour, stir in the reserved shredded chicken. Taste the congee and season with salt as needed.
⏱️ 5 min - 7
Ladle the hot congee into individual bowls. Garnish with your desired toppings such as sliced green onions, furikake, a drizzle of chili oil, marinated soft boiled eggs, and crispy air-fried chicken skin. Serve immediately and enjoy!
⏱️ 5 min