Congee with Chicken and Ginger
A soft, savory rice porridge cooked in broth with tender chicken, ginger, and green onions. It simmers for a long time with minimal effort and fills you up well.
- Time
- 1 h 15 min
- Serving
- 528 kcal
- Ingredients
- ≈ $1.27
- Protein
- 30 g
Ingredients
- 1 Short-grain ricepack 800 g ≈ $2.14 55 g
- 2 Chicken thighspack 900 g ≈ $3.99 150 g
- 3 Fresh ginger≈ $8.00 per kg 8 g
- 4 Green onionspack 50 g ≈ $1.30 15 g
- 5 Soy sauce 10 ml
- 6 Sesame oil 5 ml
- 7 Bouillon cubes to taste
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice thoroughly, cut the chicken2 thigh into large chunks, slice the ginger into thin rounds, and finely chop the green4 onions.
Place the rice, chicken2, ginger, and bouillon cube in a pot, then add 700 ml of water.
Bring to a boil, skim off any foam, and reduce the heat to low.
Simmer uncovered for 60 minutes, stirring frequently toward the end until the rice breaks down into a thick, smooth porridge and the chicken2 is tender.
Remove the chicken2, check that the meat is fully white with no pink juice, shred it, and return it to the pot.
Add soy sauce, sesame oil, and salt, then heat through for 2 minutes.
Serve hot, topped with green4 onions.
Tips
- Why it works
- Low heat lets the rice release its starch into the broth, so the congee thickens without sticking to the bottom.
- Substitutions
- Replace the chicken thighs with chicken drumsticks or 150 g of breast. Breast will be drier, so shred it earlier.
- Common mistakes
- The congee most often scorches at the end. You'll see a dense layer on the bottom and smell toasted rice.
- Storing and reheating
- Keep in the fridge for up to 3 days. Reheat over low heat with 2–4 spoonfuls of water, stirring.
- Serve with
- Serve for breakfast with a boiled egg or cucumber if you want a more filling bowl.
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