Ginger Chicken Congee
A warm rice porridge with ginger, chicken, and broth. Keep it plain, then add scallions, egg, greens, sesame oil, or herbs at the table.
Ingredients
- 1 cup white rice rinsed
- 7 to 8 cups chicken broth bone broth, or water
- 1 to 2 inch piece fresh ginger sliced into coins
- 1 cup shredded cooked chicken or more to taste
- 1/2 teaspoon salt plus more to taste
- 1 teaspoon sesame oil optional
- Sliced scallions optional topping
- Soft-boiled egg optional topping
- Wilted spinach or greens optional topping
- Tamari soy sauce, or coconut aminos, optional topping
- Fresh herbs optional topping
Instructions
- Rinse the rice. Rinse the rice in a fine mesh strainer until the water runs mostly clear.
- Start the pot. Add rice, broth or water, ginger, and salt to a large pot.
- Bring to a boil. Bring the mixture to a gentle boil over medium-high heat.
- Simmer slowly. Reduce heat to low and simmer uncovered for 1 hour 30 minutes to 2 hours, stirring occasionally so the rice does not stick to the bottom.
- Adjust the texture. Add more broth or water if the congee becomes too thick. Keep cooking until the rice breaks down into a soft porridge.
- Add chicken. Stir in shredded cooked chicken and warm through for 5 to 10 minutes.
- Season and serve. Remove ginger slices if desired. Taste and add more salt. Finish with sesame oil and toppings if using.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Congee thickens as it sits, so add broth or water when reheating. Freeze individual portions for up to 3 months. If you are bringing this to a new family, keep toppings separate and label the container with the recipe name and date.