- Main
- Chicken
- Chinese
- One pot
- Make-ahead
- Stovetop
Ingredients
For the congee
- 1 cup
jasmine rice, rinsed until water runs clear
- 1 1/2 lb
boneless, skinless chicken thighs
- 10 cups
water
- 2 cups
low-sodium chicken broth
- 3 pieces
fresh ginger (2-inch pieces), peeled; 2 pieces sliced into coins, 1 piece finely julienned
2 pieces in step 2, 1 piece in step 6
- 1 tsp
kosher salt, plus more to taste
- 1 tsp
toasted sesame oil
- 1 tsp
neutral oil
To serve
- 4
scallions, thinly sliced
- 1/3 cup
crispy fried shallots
- 2 tbsp
soy sauce
- 1 tbsp
toasted sesame oil
white pepper, to taste
- 1/4 cup
cilantro leaves, roughly chopped (optional)
- Dairy-free
Contains soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame oil).
Not checked: boneless, skinless chicken thighs, crispy fried shallots.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Rinse the rice in a bowl of cold water, swishing and draining 3 or 4 times, until the water runs almost clear. Drain well, then toss the drained rice with 1 teaspoon sesame oil and 1 teaspoon neutral oil. This helps the grains break down into a silky porridge.
5 min
- 1 cup jasmine rice
- 1 tsp toasted sesame oil
- 1 tsp neutral oil
- Step 2
Put the rice, water, chicken broth, ginger coins, and 1 teaspoon salt in a large heavy pot. Bring to a boil over high heat, stirring once or twice so nothing sticks to the bottom.
10 min
- 1 cup jasmine rice
- 10 cups water
- 2 cups low-sodium chicken broth
- 2 pieces fresh ginger (2-inch pieces)
- 1 tsp kosher salt
- Step 3
Turn the heat down to low so the pot barely simmers, with the lid set on slightly ajar. Cook 45 minutes, stirring every 10 minutes and scraping the bottom, until the grains have burst and the porridge is thick and creamy.
45 min, hands-off
- Step 4
Add the whole chicken thighs, pushing them under the surface. Simmer gently, uncovered, for 20 minutes, until the chicken is cooked through and tender. Stir now and then so the bottom doesn't scorch.
20 min, hands-off
- 1 1/2 lb boneless, skinless chicken thighs
- Step 5
Lift the chicken out onto a plate and let it cool for a few minutes, then shred it into bite-size pieces with two forks. Fish out and discard the ginger coins.
5 min
- Step 6
Stir the shredded chicken and the julienned ginger back into the pot. If the congee is thicker than you like, thin it with a splash of hot water; it should pour slowly off a spoon. Taste and add salt until it tastes savory and round.
5 min
- 1 piece fresh ginger (2-inch pieces)
- 1 tsp kosher salt
- Step 7
Ladle into deep bowls. Top each with scallions, fried shallots, a drizzle of soy sauce and sesame oil, a pinch of white pepper, and cilantro if using. Put the rest of the toppings on the table for people to add more.
5 min
- 4 scallions
- 1/3 cup crispy fried shallots
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- white pepper
- 1/4 cup cilantro leaves
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026