525 minutes
A comforting and creamy congee made with ginger and tender chicken, perfect for a warming meal.
Uncooked Long-Grain White Rice
cups
Boneless Skinless Chicken Breast, partially frozen
0 oz
cups
teaspoons
teaspoons
Oyster sauce
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
Fresh Ginger, julienned
slices
Scallion, white and green parts finely chopped
each
Fresh Cilantro, finely chopped
tablespoons
1. Rinse and Freeze Rice
Rinse the rice under cold water, drain it, and repeat this process twice to remove excess starch. Transfer the rinsed rice to a freezer-safe container, cover it, and freeze overnight or for at least 8 hours.
2. Prepare Chicken
Slice the partially frozen chicken breast into ¼-inch-thick strips. In a medium bowl, combine the chicken strips with 2 tablespoons of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil, 1.5 teaspoons of oyster sauce, 0.5 teaspoon of toasted sesame oil, 0.25 teaspoon of fine sea salt, and 0.25 teaspoon of white pepper powder. Marinate for 15 to 20 minutes.
3. Cook Congee Base
Add 2 cups of water, 5 cups of low-sodium chicken stock, and the frozen rice to a deep medium pot. Bring the mixture to a boil, then cover, reduce the heat, and simmer for about 20 to 25 minutes.
4. Break Down Rice
Uncover the pot and increase the heat to medium-high to bring the mixture to a slow boil. Stir continuously for about 5 minutes. If the congee becomes too thick, add more water or stock to reach the desired consistency.
5. Add Chicken and Ginger
Stir in the julienned ginger and marinated chicken. Increase the heat to high and bring the congee to a boil, stirring often for about 2 minutes until the chicken is cooked through.
6. Season and Serve
Season the congee with more salt and white pepper to taste. Serve hot, garnished with additional julienned ginger, finely chopped scallion, and fresh cilantro.
Use ground pork or diced pork belly, and mix in preserved century eggs for a traditional Cantonese version. This pairs nicely with a bit of soy sauce and a sprinkle of chopped green onions.
Swap out the chicken for thinly sliced beef. Use beef stock as your liquid base and add a variety of mushrooms like shiitake or oyster for an earthy flavor.
Use leftover roasted duck or duck confit in place of chicken. Duck stock will add a rich and gamey taste to the congee.
Replace the chicken with a firm white fish or mixed seafood such as shrimp, scallops, and squid. Use fish stock instead of chicken stock, and add a dash of Shaoxing wine for extra flavor.
Omit the meat entirely and use vegetable stock. Add tofu and a variety of vegetables such as spinach, zucchini, and carrots. Enhance the flavor with a touch of sesame oil and soy sauce.
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