Name: Congee Rice Porridge with Chicken and Ginger
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 bowls
Ingredients: 200 g jasmine rice; 1500 ml poultry stock; 0.5 l water; 350 g chicken thighs; 30 g ginger; 1 teaspoon salt; 2 tablespoons soy sauce; 1 pinch white pepper; 2 teaspoons sesame oil; 2 stems spring onion; 1 handful coriander

Step by step process

Prepare the ingredients

1
Cook congee from a cold start so the rice breaks down into a smooth porridge. Rinse the jasmine rice under running water until it runs clear, then drain it in a colander. Peel the ginger and cut it into thin slices. Rinse the chicken thighs and pat them dry.
TIP:
Rinsing removes excess starch and yields a more delicate texture. For jasmine rice, use a rice-to-water ratio of 1:1.5, cook for 12-15 minutes, let it rest with the lid on for 5-10 minutes, and fluff the grains.
2
Put the rinsed rice, ginger slices, and chicken thighs into a large pot. Pour in the poultry broth and add water to get a thin base that thickens as it cooks.

The long simmer

3
Bring the pot to a boil, then immediately lower the heat to a gentle simmer. Cook covered for about 60 minutes and stir with a wooden spoon every ten minutes so the rice does not stick to the bottom.
4
After roughly 30 minutes, lift out the softened thighs, pull the meat off the bones, and cut it into bite-size pieces. Return the meat to the pot and keep cooking until the grains burst and the porridge thickens to a velvety texture.
TIP:
The right porridge is smooth, gently stretchy, and free of lumps. Through gradual cooking, it develops a tender texture that is neither too thin nor too thick, which you can easily check with a spoon or by watching how it flows along the bottom of the pot.
5
Add salt and stir. If the porridge is thicker than you like, pour in a little hot broth or water and simmer for another two minutes.

Season and serve

6
Season the porridge with soy sauce, white pepper, and sesame oil. Taste it and add a pinch of salt if needed so the flavor comes through.
7
Ladle the porridge into bowls and top it with sliced spring onion and cilantro leaves. Serve hot, ideally right after cooking.

More tips:

You can make congee a day ahead. It thickens as it cools, so when you reheat it, just stir in a little hot broth or water to bring it back to a pleasant consistency.

Chicken thighs give the porridge the most flavor thanks to the bones. If you use only breast meat, add a few extra drops of sesame oil to the pot so the result is not dry.

Share on:

Comfort Food Recipes Creamy Recipes Recipes for the Whole Family Bowl Recipes Traditional National Dishes One Pot Recipes Umami Recipes Warming Recipes Healing Recipes When You're Sick