Classic Chicken Congee
Classic Chicken Congee
Ingredients
For the Congee Base
- 1 cup jasmine rice, rinsed thoroughly
- 8 cups water
- 4 cups chicken broth
- 2 inches fresh ginger, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Garnish (Optional)
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fried shallots
- 1 tablespoon chili oil, as needed
- 1 tablespoon soy sauce, as needed
- 1 teaspoon sesame oil, as needed
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and helps achieve a creamier congee texture. Drain well.
⏱️ 5 min
- 2
In a medium bowl, combine the cut chicken pieces with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and the cornstarch. Toss to coat evenly and set aside to marinate while you start the congee.
⏱️ 5 min
- 3
In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice, water, chicken broth, sliced ginger, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min
- 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. Stir occasionally (every 15-20 minutes) to prevent the rice from sticking to the bottom and to help it break down into a creamy consistency. If the congee becomes too thick, you can add a little more hot water or broth.
⏱️ 90 min
- 5
After 1 hour and 30 minutes, the rice should have broken down significantly and the congee should be thick and creamy. Add the marinated chicken pieces to the pot. Stir well and continue to simmer for another 10-15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min
- 6
Remove the ginger slices from the congee. Taste and adjust seasoning with additional salt and white pepper if needed.
⏱️ 2 min
- 7
Ladle the hot congee into individual serving bowls. Garnish generously with sliced green onions, fresh cilantro, and fried shallots. Offer chili oil, extra soy sauce, and sesame oil on the side for guests to customize their bowls.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Congee
Ingredients
For the Congee Base
- 1 cup jasmine rice, rinsed thoroughly
- 8 cups water
- 4 cups chicken broth
- 2 inches fresh ginger, peeled and thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon white pepper
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
For the Garnish (Optional)
- 1/2 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fried shallots
- 1 tablespoon chili oil, as needed
- 1 tablespoon soy sauce, as needed
- 1 teaspoon sesame oil, as needed
Instructions
- 1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and helps achieve a creamier congee texture. Drain well.
⏱️ 5 min - 2
In a medium bowl, combine the cut chicken pieces with 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, and the cornstarch. Toss to coat evenly and set aside to marinate while you start the congee.
⏱️ 5 min - 3
In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice, water, chicken broth, sliced ginger, 1 teaspoon of salt, and 1/2 teaspoon of white pepper. Bring the mixture to a rolling boil over medium-high heat.
⏱️ 10 min - 4
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. Stir occasionally (every 15-20 minutes) to prevent the rice from sticking to the bottom and to help it break down into a creamy consistency. If the congee becomes too thick, you can add a little more hot water or broth.
⏱️ 90 min - 5
After 1 hour and 30 minutes, the rice should have broken down significantly and the congee should be thick and creamy. Add the marinated chicken pieces to the pot. Stir well and continue to simmer for another 10-15 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min - 6
Remove the ginger slices from the congee. Taste and adjust seasoning with additional salt and white pepper if needed.
⏱️ 2 min - 7
Ladle the hot congee into individual serving bowls. Garnish generously with sliced green onions, fresh cilantro, and fried shallots. Offer chili oil, extra soy sauce, and sesame oil on the side for guests to customize their bowls.
⏱️ 3 min