Congee with Ginger Chicken for Beginners
Cook Chinese-style chicken congee with rice, stock, ginger, shredded chicken, green onion, sesame oil, and beginner simmering guidance.
rice: 3/4 cup uncooked jasmine or medium-grain rice.
chicken: 300 g / 10 oz boneless chicken thigh or breast.
ginger: 4 thin slices plus extra to garnish.
toasted sesame oil: 1 tsp, optional (optional).
white pepper: Pinch, optional (optional).
Rinse the rice in a bowl until the water is less cloudy, then drain it. Put rice, stock, ginger slices, and a pinch of salt in a heavy pot. Use a larger pot than you think you need because congee can bubble up as it thickens.
Bring the pot to a boil, then immediately lower the heat to a gentle simmer. Stir every 5 to 10 minutes, scraping the bottom so rice does not stick. The grains should gradually break down and make the broth creamy.
After about 25 minutes, add the chicken pieces to the simmering congee. Keep the heat low and cook until the chicken reaches 165 F / 74 C or is no longer pink in the thickest part. Remove the chicken to a plate.
Use two forks to shred the chicken into bite-size pieces. Keep simmering the rice until the congee is soft and spoonable, about 45 to 55 minutes total. Add hot water or stock if it becomes too thick before the rice breaks down.
Stir the shredded chicken back into the pot. Add soy sauce if using, white pepper, and more salt a little at a time. Taste after each addition. Congee should taste comforting and lightly savory, not as salty as a stir-fry sauce.
Remove the large ginger slices if you do not want to eat them. Ladle congee into bowls and top with green onion, extra fine ginger, and sesame oil if using. Serve hot, warning beginners that thick porridge holds heat for a long time.
Jasmine rice, medium-grain rice, or broken rice all work; avoid instant rice for this slow-simmer texture.
Chicken thighs stay tender, but chicken breast works if simmered gently and shredded as soon as it is cooked.
Use vegetable stock and tofu or mushrooms instead of chicken for a meat-free porridge.
Use leftover cooked chicken by adding it near the end instead of poaching raw chicken in the pot.
Rice: Jasmine rice, Medium-grain rice, Broken rice. Avoid instant rice because it does not create the same slow-simmer texture.
Chicken: Chicken thigh, Chicken breast, Leftover cooked chicken. Cooked chicken should be added near the end so it warms without drying out.
Ginger: Fresh ginger slices, Fine ginger strips, A small amount of grated ginger. Slices are milder and easy to remove; grated ginger tastes stronger.
It can be loose like soup or thick like porridge. Add hot water or stock until it matches the texture you like.
Yes. Leftover cooked rice shortens the cooking time, but add less liquid at first and adjust as it breaks down.
Yes. It thickens in the fridge, so reheat with extra water or stock and stir often.