Chicken Congee (Chinese Rice Porridge)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Congee, also called jook or rice porridge, is a comforting breakfast and sick-day food across China and much of Asia. Plain rice is simmered in plenty of water until it breaks down into a creamy porridge, here flavored with ginger and bone-in chicken.

It takes patience rather than skill: a long, gentle simmer and an occasional stir. Top each bowl with shredded chicken, scallions (spring onions), a little soy sauce and a few drops of sesame oil. The recipe is based on traditional technique.

Nutrition information on this page is only a rough estimate and is not medical or dietary advice.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Anya Dunes on Pexels; Photo 2: ivi nnnnnn on Pexels; Photo 3: FOX on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Chicken Congee (Chinese Rice Porridge)

Author: KP Cooking Method: Simmering Cuisine: Chinese Courses: Breakfast, Lunch Recipe Keys: B Budget-Friendly Dairy Free Non Vegetarian Nut Free

Prep Time 10 mins Cook Time 75 mins Total Time 1 hr 25 mins

Servings: 4

Description

Comforting Chinese chicken congee: rice simmered with ginger and bone-in chicken into a creamy porridge, topped with scallions.

Ingredients

Servings

For the congee

• 150 g jasmine rice (about 3/4 cup, rinsed)
• 2 L water (about 8 cups)
• 400 g bone-in chicken thighs (about 14 oz, skin removed)
• 5 slices fresh ginger (about 2 cm / 3/4 inch thick)
• 1 tsp salt (plus more to taste)

To serve

• 3 scallions (spring onions) (thinly sliced)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• white or black pepper (to taste)
• 1 tbsp fresh ginger (cut into thin matchsticks)

Instructions

1. Rinse the rice in a sieve under cold water until the water runs mostly clear.
2. Put the rice, water, chicken, ginger slices and salt in a large pot. Bring to a boil, then reduce the heat to a gentle simmer.
3. Simmer partly covered for 60 to 75 minutes, stirring every 10 minutes and more often near the end, until the rice has broken down into a thick, creamy porridge. Add a little hot water if it gets too thick.
4. After about 30 minutes, lift out the chicken and check that it is cooked through, to an internal temperature of 74 C / 165 F. Shred the meat from the bones with two forks and discard the bones and ginger slices.
5. Return the shredded chicken to the pot and heat through. Season with salt and pepper.
6. Ladle into bowls and top with scallions, ginger matchsticks, a splash of soy sauce and a few drops of sesame oil.

Note

Based on traditional technique. Contains soy and sesame; soy sauce usually contains wheat. Congee thickens as it cools; stir in hot water when reheating, and reheat until piping hot. Store in the fridge for up to 3 days. Nutrition (rough estimate only, per serving): about 280 kcal, 22 g protein, 30 g carbohydrate, 7 g fat. Not medical or dietary advice.