130 minutes
A comforting and traditional Asian dish, chicken congee is a savory rice porridge that is perfect for any meal of the day.
Sushi Rice, Rinsed until water runs clear
cups
quarts
to taste
Soy Sauce, For serving
to taste
Spring Onions, Thinly sliced, for serving
to taste
Ginger, Finely chopped, for serving
to taste
Sesame Oil, For serving
to taste
1. Prep Rice
Begin by thoroughly rinsing the sushi rice under cold water until the water runs clear, then drain it completely.
2. Cook Congee
In a large pot, combine the rinsed rice with the chicken stock. Bring the mixture to a rolling boil, stirring the rice to prevent it from sticking to the bottom of the pot. Once boiling, reduce the heat to a low simmer and partially cover the pot. Let the rice simmer gently for 1 1/2 to 2 hours. Stir the congee approximately every 15 minutes to maintain a smooth consistency and prevent sticking.
3. Monitor and Finish
As the congee cooks, keep a watchful eye on the consistency. Once the rice grains have burst and the mixture resembles a thick porridge, season with salt to your preference.
4. Serve
Ladle the warm congee into bowls. Invite each diner to garnish their serving with soy sauce, sliced spring onions, chopped ginger, and a few drops of sesame oil according to their tastes.
Opt for short-grain rice, such as sushi rice, for a creamier texture. Short-grain rice breaks down more during cooking, which is ideal for congee.
The flavor base of your congee will be significantly enhanced by using a high-quality, homemade chicken broth.
Elevate the final dish with an assortment of toppings like crispy fried garlic or shallots, fresh cilantro, a drizzle of chili oil, or a soft-boiled egg.
Fresh ginger and green onions are classic flavor enhancers. Sauté them before adding the broth to bring out their aromatic qualities.
The ideal texture is creamy and slightly thick. Stir regularly and adjust the thickness by adding more broth or water as needed.
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