Chicken Congee

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Jasmine rice simmered in ginger and scallion chicken stock, then whisked into a thick porridge with shredded chicken. Each bowl is finished with a jammy egg, cilantro, soy sauce, sesame oil and chili oil.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Main Course

Cuisine: Chinese

Servings:

Calories: 676kcal

Author: Emily Roz

Ingredients

For the congee

1 inch ginger, sliced into discs (2.5 cm)
2 scallions cut into thirds
4 cups chicken stock (960 ml)
4 boneless skinless chicken thighs
½ cup Thai jasmine rice (about 95g)

For the jammy eggs

2 eggs at room temperature

To serve

2 scallions sliced
Cilantro roughly chopped
2 teaspoon light soy sauce (10 ml)
2 teaspoon sesame oil (10 ml)
1 tablespoon chili oil (15 ml)
2 teaspoon sesame seeds

Instructions

Put the ginger, scallion pieces, chicken stock and chicken thighs in a saucepan. Bring to a boil, then reduce to a simmer and cook for 12 minutes, until the chicken is cooked through.
Lift the chicken out onto a plate and remove the scallion pieces. Leave the ginger in the pan.
Rinse the rice, then add it to the stock. Place the lid loosely on the pan and simmer for 30 minutes.
While the rice cooks, shred the chicken once it’s cool enough to handle.
When the rice is nearly ready, lower the room-temperature eggs into boiling water and simmer for 6 minutes. Transfer to a bowl of cold water, then peel.
After 30 minutes, the rice should be very soft and overcooked. Remove the ginger, then whisk until the rice breaks down into a thick porridge.
Stir in the shredded chicken.
Divide the congee between 2 bowls. Halve the eggs and top each bowl with one egg, then add the cilantro, sliced scallions, light soy sauce, sesame oil, chili oil and sesame seeds. Enjoy!!

Notes

Store leftover congee in an airtight container in the fridge for up to 3 days. It thickens as it cools, so reheat it in a saucepan with a splash of water or stock, whisking until loose and hot. Keep the toppings separate and make fresh eggs when serving. Chicken broth works in place of stock. For gluten free, use tamari and check the labels on your stock and chili oil.

Nutrition