This Chicken Congee with Coconut and Ginger is a warm, comforting, and creamy rice porridge infused with aromatic ginger and rich coconut milk. Perfect for a soothing meal, especially on cold days or when feeling under the weather.
Ingredients:
- 1 cup jasmine rice (or short-grain rice)
- 6 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 2 boneless, skinless chicken breasts (or thighs)
- 2-inch piece ginger, peeled and sliced into thin strips
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce (optional, for umami)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon white pepper (or black pepper)
For Garnish:
- 2 green onions, sliced
- ½ cup fresh cilantro, chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon fried shallots (optional)
- 1 soft-boiled egg, halved (optional)
- Lime wedges (for serving)
Instructions:
1. Rinse the Rice:
- Rinse jasmine rice under cold water until the water runs clear.
- Drain and set aside.
2. Cook the Congee:
- In a large pot, combine chicken broth, coconut milk, ginger, garlic, soy sauce, and fish sauce.
- Add the rinsed rice and bring to a boil.
3. Simmer & Shred Chicken:
- Reduce heat to low and add chicken breasts.
- Cover and simmer for 35-40 minutes, stirring occasionally until the rice breaks down into a thick porridge.
- Remove the chicken, shred it with forks, and return it to the pot.
4. Season & Serve:
- Stir in salt, white pepper, and sesame oil.
- Adjust consistency with more broth if needed.
5. Garnish & Enjoy:
- Ladle into bowls and top with green onions, cilantro, fried shallots, and a soft-boiled egg.
- Serve with lime wedges and enjoy warm!
Tips:
- For a smoother congee, blend half the mixture before adding shredded chicken.
- For extra protein, add a poached egg on top.
- Slow Cooker Method: Cook on low for 6-8 hours, shred chicken, and serve.
