Description
A comforting and soothing Chinese-style rice porridge featuring shredded chicken, fresh ginger, and scallions. This nourishing and cozy chicken and ginger congee is perfect for cold days or when you’re feeling under the weather, offering warmth and easy digestibility.
Ingredients
Main Ingredients
- 1 cup jasmine or short-grain rice
- 8 cups chicken broth or water
- 1 cup cooked shredded chicken
- 2-inch piece fresh ginger, sliced
- 1 tbsp soy sauce
- Salt and white pepper to taste
Optional Toppings
- Green onions, chopped
- Fried shallots
- Sesame oil
- Cilantro leaves
- Chili oil
Instructions
- Rinse Rice and Prepare Base: Rinse 1 cup of jasmine or short-grain rice under cold water until the water runs clear. Add the rinsed rice to a large pot along with 8 cups of chicken broth or water, sliced fresh ginger, and 1 tablespoon soy sauce.
- Simmer the Congee: Bring the mixture to a boil, then reduce the heat to low. Simmer gently, uncovered or partially covered, for 1 to 1.5 hours, stirring occasionally to prevent sticking. Continue cooking until the rice breaks down into a creamy porridge consistency.
- Add Shredded Chicken and Season: Stir in 1 cup of cooked shredded chicken into the congee. Season with salt and white pepper according to your taste. Let it heat through for a few minutes.
- Serve with Toppings: Ladle the congee into bowls and serve warm, garnished with your favorite optional toppings such as chopped green onions, fried shallots, a drizzle of sesame oil, fresh cilantro, or chili oil for some heat.
Notes
- For convenience, use store-bought rotisserie chicken to save time on shredding.
- This recipe can be adapted for an Instant Pot: cook on high pressure for 20 minutes, then quick release.
- Adjust thickness by adding more broth or water if the congee becomes too thick during cooking.
- White pepper provides a subtle heat that complements ginger better than black pepper.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: Soup, Comfort Food
- Method: Stovetop
- Cuisine: Chinese
