Equipment
Ingredients
Congee Base
- 150 g jasmine rice, rinsed well and drained
- 1500 ml chicken broth
- 500 ml water
- 15 g fresh ginger, peeled and finely julienned
- kosher salt
Chicken Marinade
- 300 g boneless skinless chicken thighs, cut into thin strips
- 15 ml light soy sauce
- 1 g ground white pepper
Garnishes
- 10 ml toasted sesame oil
- 20 g scallions, finely sliced
- 30 g fried shallots, store-bought or homemade
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 221 kcal
- Protein
- 20 g
- Carbohydrates
- 6 g
- Fat
- 9 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 2067 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 347 mg
- Calcium
- 50 mg
- Iron
- 1.8 mg
- Magnesium
- 35 mg
- Phosphorus
- 181 mg
- Zinc
- 2.5 mg
- Vitamin A
- 11 mcg
- Vitamin C
- 3 mg
- Vitamin E
- 0.3 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.24 mg
- Niacin
- 1.1 mg
- Folate
- 8 mcg
- Water
- 539 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the jasmine rice in a fine mesh sieve and rinse under cold running water until the water runs completely clear. Drain well and set aside.
In a medium bowl, combine the sliced chicken thighs, light soy sauce, and white pepper. Toss to coat evenly and set aside to marinate at room temperature. Wash hands and surfaces thoroughly after handling the raw chicken to prevent cross-contamination.
In a large pot or Dutch oven, combine the drained rice, chicken broth, water, and half of the julienned ginger. Place over high heat and bring the mixture to a vigorous boil.
Reduce the heat to low, partially cover the pot with a lid, and simmer gently for 60 minutes. Stir the porridge every 15 minutes, making sure to scrape the bottom of the pot to prevent the rice from scorching.
Remove the lid and vigorously whisk the congee for 1 to 2 minutes. This mechanical agitation shatters the remaining rice grains and releases their starches, resulting in an exceptionally silky texture.
Stir the marinated chicken strips into the simmering congee. Poach gently for 5 to 7 minutes until the chicken is completely opaque and cooked through, reaching an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
Taste the congee and season with kosher salt as needed. The amount of salt required will depend heavily on the sodium content of your chicken broth.
Ladle the hot congee into warm bowls. Drizzle each portion with a few drops of toasted sesame oil, then generously top with the remaining fresh ginger, sliced scallions, chopped cilantro, and a handful of crispy fried shallots.
Chef's Notes
- To cut the cooking time in half, you can wash your rice, drain it, and freeze it overnight in a ziplock bag. The freezing process micro-fractures the cellular structure of the rice grains, allowing them to break down and bloom much faster when introduced to boiling broth.
- For the most authentic flavor and gelatinous mouthfeel, use a high-quality homemade chicken bone broth. Commercial boxed broths lack natural gelatin, which contributes heavily to the luxurious texture of a great congee.
- Do not skip the whisking step at the end. While stirring with a wooden spoon prevents burning, vigorously whisking actually emulsifies the shattered rice starches with the water and fat, transforming a watery rice soup into a homogenous, silky porridge.
- The ratio of liquid to rice determines the thickness. This recipe uses roughly a 13-to-1 ratio for a medium-thick congee. For a thinner, soupier style typical of certain regional Chinese variations, increase the water by an additional 250ml.
Storage
Refrigerator: 5 days — Store in an airtight container. The congee will thicken significantly as it cools.
Freezer: 3 months — Freeze in individual portions for easy defrosting.
Reheating: Add a splash of water or chicken broth and reheat gently on the stove over low heat, or in the microwave, stirring frequently until simmering.
Troubleshooting
Congee is too thick, pasty, or stiff like spackle
Cause: Too much moisture evaporated during the simmering phase due to high heat or leaving the lid completely off
Fix: Whisk in hot water or warm chicken broth 100ml at a time until the desired fluid, porridge-like consistency is restored
Prevention: Ensure the pot is partially covered to trap some steam, and keep the heat at a very low simmer
Rice scorched and stuck to the bottom of the pot
Cause: Heat was too high or the congee was not stirred frequently enough during the final 30 minutes of cooking
Fix: Immediately pour the unburnt top portion into a clean pot. Do not scrape the bottom or you will mix the bitter, burnt flavor into the entire batch
Prevention: Stir every 10 to 15 minutes, being sure to scrape the very bottom corners of the pot where starches settle
Cultural Context
Congee, known as jook in Cantonese, is the quintessential Chinese comfort food. It serves as a ubiquitous breakfast staple, a restorative meal for the ill, and a versatile blank canvas for savory toppings. Its origins date back thousands of years as an economical way to stretch a small amount of rice to feed a large family, evolving over centuries into a highly refined culinary art form celebrated across Asia.
