Chicken Congee is a comforting, savory rice porridge that’s perfect for chilly days or when you’re feeling under the weather. It’s easy to make and can be customized with your favorite toppings for added flavor and texture.
Ingredients:
- 1 cup jasmine rice (or long-grain white rice)
- 8 cups chicken broth (or water)
- 2 chicken thighs (bone-in, skin removed)
- 1-inch piece of ginger, sliced into thin strips
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon white pepper (optional)
Optional Toppings:
- Sliced green onions
- Chopped cilantro
- Soy sauce or fish sauce
- Fried shallots
- Soft-boiled egg
- Chili oil or sesame oil
Instructions:
Rinse the Rice:
- Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
Combine Ingredients:
- In a large pot or Dutch oven, combine the rice, chicken broth, chicken thighs, ginger, garlic, and salt.
Cook the Congee:
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally to prevent the rice from sticking to the bottom.
- The rice will break down and the mixture will thicken into a porridge-like consistency. Add more broth or water if it becomes too thick.
Shred the Chicken:
- Once the chicken is fully cooked and tender, remove it from the pot. Let it cool slightly, then shred the meat with a fork. Discard the bones and return the shredded chicken to the congee.
Season and Serve:
- Adjust seasoning with salt or soy sauce to taste.
- Ladle the congee into bowls and garnish with your favorite toppings like green onions, cilantro, or fried shallots.
Tips:
- For a creamier congee, cook it longer while stirring frequently.
- Use leftover roasted chicken or rotisserie chicken to save time.
- Congee thickens as it cools; add extra broth when reheating for a smoother texture.
