Chicken Congee
White rice simmers slowly in extra chicken broth with ginger until silky and spoon-soft, then gets topped with tender shredded chicken, scallions, and sesame oil.
Prep: 15 min · Cook: 65 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 cup white rice
- 1.25 pounds chicken thighs, boneless, skinless
- 8 cups low-sodium chicken broth
- 1.5 inches fresh ginger
- 1 teaspoon kosher salt
- 4 each scallions
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
Cooking instructions
- Rinse the rice under cool water until the water runs mostly clear. Peel and thinly slice the ginger. Trim and thinly slice the scallions, keeping the white and green parts separate. (about 5 min)
- Add the rice, chicken broth, ginger, scallion whites, and salt to a large heavy-bottomed pot. Bring to a boil over medium-high heat. (about 8 min) — Boiling
- Nestle the chicken thighs into the broth. Reduce the heat to low, partially cover, and simmer gently until the chicken reaches 165°F in the thickest part, about 18 to 22 minutes. Transfer the chicken to a plate. (about 22 min) — Low simmer
- Continue simmering the rice uncovered, stirring occasionally to prevent sticking, until the grains have burst and the congee is thick, silky, and spoonable, 30 to 35 minutes. Add up to 1 cup water if it becomes thicker than desired. (about 35 min) — Low simmer
- Shred the chicken into bite-size pieces, discarding any cartilage. Return it to the pot and stir in the soy sauce. Taste and adjust the salt. (about 3 min)
- Ladle the congee into bowls. Drizzle with sesame oil and sprinkle with the scallion greens. Serve hot. (about 2 min)