Chicken Congee Recipe

Ingredients

• ¾ cup (150 g) jasmine or long-grain rice, rinsed
• 1.5 litres chicken stock
• 4 slices ginger
• 300 g chicken breast
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 spring onions, sliced
• White pepper and salt

Method

1. 1Put the rice, stock, 500 ml water and ginger in a large pot and bring to the boil.
2. 2Add the whole chicken breast, lower the heat and simmer, partly covered, for 15 minutes. Lift out the chicken and shred it.
3. 3Keep simmering the rice for 45–60 minutes, stirring now and then (more often near the end), until it breaks down into a thick, silky porridge. Add water if it gets too thick.
4. 4Stir the chicken back in and season with salt and white pepper.
5. 5Serve topped with spring onions, a drizzle of soy sauce and sesame oil.

Chicken congee recipe: nutrition per serving

One of 4 servings. Estimated from the ingredient weights above and per-100 g values in USDA FoodData Central (SR Legacy); brands and cooking change the real numbers.

Tips

• Freezing the rinsed rice for an hour before cooking breaks the grains and shortens the cooking time.
• Classic toppings: fried shallots, a soft egg, pickled vegetables, crushed peanuts.

Swaps and variations

• Vegetarian: use vegetable stock and shiitake mushrooms instead of chicken.
• Gluten-free: top with tamari instead of soy sauce.

Storage

Keeps 3 days in the fridge. It sets firm when cold; loosen with water or stock as you reheat.