Chicken Congee
Indulge in the comforting warmth of Chicken Congee, a classic Chinese rice porridge that’s perfect for soothing your soul and satisfying your appetite. This recipe transforms simple ingredients like long-grain white rice, fragrant ginger, and tender chicken breasts into a silky, flavorful dish that’s ideal for chilly days or a nourishing pick-me-up. Simmered to creamy perfection with chicken broth and subtly seasoned with soy sauce, fish sauce, sesame oil, and white pepper, it’s packed with layers of savory goodness. Top it with vibrant garnishes like scallions, cilantro, and crispy fried shallots to add texture and color, making each bowl a feast for the senses. Whether enjoyed as breakfast, lunch, or dinner, this easy-to-make congee is the ultimate comfort food for any occasion.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup long-grain white rice
- 8 cups water
- 2 pieces boneless, skinless chicken breasts
- 2 inches ginger
- 4 cups chicken broth
- 1 teaspoon salt
- 1 tablespoon fish sauce
- 3 pieces scallions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 0.5 cup fried shallots
- 0.25 cup cilantro, chopped
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, which will prevent it from becoming too sticky during cooking.
Peel the ginger and slice it into thin coins.
In a large pot, combine the rice, water, chicken breasts, sliced ginger, and chicken broth.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pot, leaving a small opening for steam to escape, and simmer.
Simmer the mixture for about 60 to 75 minutes, stirring occasionally and making sure the rice does not stick to the bottom of the pot.
Once the rice has broken down and the mixture has thickened to your desired consistency, remove the ginger and chicken breasts.
Shred the chicken using two forks and set aside.
Add salt, fish sauce, soy sauce, sesame oil, and white pepper to the pot, stirring until the flavors are well combined.
Return the shredded chicken to the pot and stir until well mixed.
Adjust seasoning if necessary, adding more salt or fish sauce to taste.
Simmer for an additional 10 minutes to let the flavors meld together.
Serve hot, garnished with sliced scallions, fried shallots, and chopped cilantro on top.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1822 mg | 79% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 621 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
