Chicken and Ginger Congee
From China
A silky rice porridge simmered slowly with ginger and chicken until soft and creamy. A gentle, warming breakfast loved all over China, finished with spring onions and a drizzle of sesame oil.
- Prep
- 10 min
- Cooking
- 1 h 15 min
- Total
- 1 h 25 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
For 4 servings
- 150 g (3/4 cup) jasmine rice, rinsed
- 2 liters chicken stock or water
- 4 cm piece of fresh ginger, peeled and cut into thin matchsticks
- 2 boneless, skinless chicken thighs (about 300 g)
- 1 tsp salt, or to taste
- 2 spring onions, thinly sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- White pepper, to taste
Step by step
Step 1: Put the rinsed rice, stock, half of the ginger and the whole chicken thighs in a large pot and bring to a boil.
Step 2: Lower the heat and simmer gently with the lid slightly open for 20 minutes, then lift out the chicken and set it aside.
Step 3: Keep simmering the rice for another 45 to 50 minutes, stirring often, especially near the end, until the grains break down into a thick, creamy porridge. Add a little hot water if it gets too thick.
Step 4: Shred the chicken with two forks, stir it back into the congee and season with the salt.
Step 5: Ladle into bowls and top with the remaining ginger, the spring onions, a few drops of soy sauce and the sesame oil.
Step 6: Finish with a pinch of white pepper and serve hot.
Cooking times and amounts may vary, so taste and adjust as you cook.
