Description
This easy, hearty, family-friendly chicken congee recipe offers nourishing goodness with a creamy texture and vibrant ginger scallion oil, topped with an irresistible gold yolk.
Ingredients
Scale
- 1 lb bone-in chicken thighs or breast
- 1 cup jasmine or sushi rice, rinsed well
- 2 inches fresh ginger root, grated or thinly sliced
- 4 fresh scallions (green onions), thinly sliced
- 2–4 large fresh eggs
- 6–8 cups low-sodium chicken broth or homemade stock
- 0.5 cup neutral oil (grapeseed or canola)
- 1 teaspoon toasted sesame oil
- Salt, to taste
- White pepper, to taste
- 2 cups water
Instructions
- Prepare Chicken: Place 1 lb bone-in chicken in a large pot with 6 cups low-sodium chicken broth. Bring to a simmer over medium heat, then reduce to low, cover, and cook for 20-25 minutes until the chicken is tender. Remove chicken, cool slightly, then shred the meat. Return the bones to the broth to continue simmering for more flavor.
- Cook Congee: In a heavy-bottomed 6-quart pot, combine 1 cup rinsed jasmine rice, the reserved chicken broth (bones removed), and an additional 2 cups water. Bring to a boil, then immediately reduce heat to the lowest setting. Cover and simmer gently for 1 to 2 hours, stirring every 15-20 minutes to prevent sticking, until the rice grains have broken down and the congee is thick and creamy. (If it appears too dry or thick, splash in 0.5 cup more hot water or broth, stirring well.)
- Craft Ginger Scallion Oil: While the congee simmers, finely chop 2 inches fresh ginger and 4 scallions. Place them in a small heatproof bowl. Heat 0.5 cup neutral oil in a small saucepan over medium-high heat until it shimmers and just begins to smoke (350-375°F/175-190°C). Carefully pour the hot oil over the ginger and scallions; it should sizzle vigorously. Season with 0.25 teaspoon salt and 1 teaspoon toasted sesame oil. Stir and let cool slightly to meld flavors.
- Combine and Serve: Stir the shredded chicken back into the congee during the last 10 minutes of cooking, allowing it to warm through. Taste and adjust seasoning with salt and white pepper as needed.
- Perfect Gold Yolk: For a soft-boiled gold yolk, gently lower 2 large eggs into boiling water and cook for 6-7 minutes. Immediately transfer to an ice bath to stop cooking, then peel carefully. Alternatively, fry eggs sunny-side up in a non-stick skillet over medium heat until the whites are set and edges are crisp, but the yolk is still molten.
Notes
Use bone-in chicken for richer flavor. Jasmine rice gives the best consistency. Pasture-raised eggs often have brighter yolks. If congee is too thick, add more hot water or broth. If too thin, continue simmering uncovered. Stir frequently in a heavy-bottomed pot to prevent sticking. For variations, add mushrooms, carrots, spinach, shredded beef or tofu.
- Prep Time: 25 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups (360 g)
- Calories: 380 calories
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 150 mg
Keywords: chicken congee, comfort food, easy dinner, healthy eating, ginger scallion oil, family friendly, porridge, Asian, high protein