Warm, comforting, and deeply nourishing, Ginger Chicken Congee is the ultimate comfort food that soothes both body and soul. This savory rice porridge, fragrant with ginger and tender shredded chicken, is the perfect remedy for cold days, when you're sick or hungover or just whenever you need a bowl of pure comfort!
Known by many names including porridge, cháo, juk, lugaw - congee is essentially a rice porridge made by cooking rice with plenty of liquid until it breaks down into a silky, creamy consistency. Think chicken soup, but with more rice, which makes it creamy with more texture!
While plain congee serves as a blank canvas, this version of ginger congee adds layers of flavor from aromatic ginger, savory chicken, and umami-rich seasonings!
Jump to:
Ingredients
- Chicken Thighs: Use bone-in, skin on chicken thighs here. The higher fat content ensures that the thicken won't get overcooked!
- Soy Sauce: Soy sauce is used to season the chicken thighs.
- White Pepper: I like to use white pepper since the color is lighter and it has a brighter flavor than black pepper.
- Bouillon Cube: For a depth of flavor in those chicken thighs!
- Ginger & Garlic: You will need both fresh ginger and garlic to add flavor and aroma.
- Shallot: Fry up the shallot in the chicken fat so that you can top your congee off with crispy fried shallots!
- Rice: I use sushi rice here, but you can use any short or medium grain rice.
- Bone Broth: Bone broth is great for added nutrients and a deep flavor. You can replace it with you favorite chicken broth, though.
- Salt & White Pepper: Season to taste with salt and white pepper at the end!
- Scallion: Serve with freshly sliced green onions and the fried shallots.
See recipe card for quantities.
How to Make Ginger Chicken Congee
Step 1: Wash your rice until the water runs clear. Drain and set aside.
Step 2: Remove the skin from your chicken thighs and set aside. In a bowl, add your skinless chicken thighs, soy sauce, soy sauce, white pepper and bouillon cube. Mix to combine.
Step 3: In a large pot, add your chicken skin and cook until crispy. Remove chicken skin.
Step 4: Add your sliced shallots to the chicken fat, stirring constantly and watching carefully so it does not burn. Remove onto a paper towel lined plate. Strain the oil through a paper towel. Add 1 tablespoon of chicken fat back in.
Step 5: Add sliced ginger and minced garlic. Sauté briefly until aromatic. Add your rice and sauté briefly.
Step 6: Add bone broth or regular chicken broth to the pot along with your chicken. Bring to a boil.
Step 7: Once boiling, remove the impurities that float on top. Reduce to a simmer for 25-30 minutes, depending on how thick or thin you want the congee consistency to be. Add more broth or water if it becomes too thick.
Step 8: Remove the chicken and shred it. Remove ginger and discard. Whisk vigorously to break the rice. Add in the shredded chicken and salt to taste. Give it a stir and enjoy with fried shallots and scallions!
Top Tips
- Rinse your rice! Washing the rice thoroughly removes excess starch that could make the rice congee too gluey.
- Don’t skip cooking the chicken skins. Rendering the chicken skin creates a flavorful base that takes congee to a whole new level!
- Break up the rice towards the end by whisking vigorously. This helps break down the rice for a smoother texture.
- Adjust the liquid by adding more or less depending on how soupy you want your ginger chicken congee to be!
Substitutions & Variations
- Rice: Use jasmine rice or regular short-grain rice instead of sushi rice.
- Chicken: Substitute chicken breast if preferred, though cooking time may need adjustment and the congee won't be as rich in flavor.
- Toppings: Top your homemade congee off with different toppings like a jammy egg, bok choy, sautéed mushrooms and a drizzle of sesame oil.
- Vegetarian: Make it vegetarian by using mushroom broth and adding extra vegetables!
Storage Suggestions
Store cooled congee in an airtight container in the refrigerator for up to 3 days. When reheating, add additional water or broth as needed, as the congee may thicken considerably when chilled. Heat gently on the stovetop or in the microwave, stirring occasionally until hot.
Frequently Asked Questions
Congee is a rice porridge made by cooking rice with excess liquid until it breaks down into a creamy, soup-like consistency. It's a staple comfort food across Asia, and can be served plain or with various toppings and seasonings.
You can adjust liquid amounts during cooking if you find your ginger chicken congee is too thick or too thin. Simply add more broth for thinner congee or cook longer for thicker.
Chicken congee good for you, yes! Even though it has some fat in it, congee is nourishing and easy to digest, making is especially good for you when you are sick.
More Recipes to Try
- Hasselback Potatoes with Fish Sauce Butter
- Chinese Steamed Egg Whites
- Chinese Steamed Water Eggs
- High Protein Vodka Pasta
- Vietnamese Garlic Noodles
Ginger Chicken Congee
Ingredients
- 1 ½ lbs chicken thighs bone-in, skin on
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper
- 1 bouillon cube crushed
- 1 knob of ginger about 2-3 inches, sliced
- 2 garlic clvoes minced
- 1 shallot thinly sliced
- ½ cup rice I use sushi rice
- 4 cups bone broth
- salt to taste
- white pepper to taste
- 1 scallion sliced
Instructions
- Wash your rice until the water runs clear. Drain and set aside.
- Remove the skin from your chicken thighs and set aside. In a bowl, add your skinless chicken thighs, soy sauce, soy sauce, white pepper and bouillon cube. Mix to combine.
- In a large pot, add your chicken skin and cook until crispy. Remove chicken skin.
- Add your sliced shallots to the chicken fat, stirring constantly and watching carefully so it does not burn. Remove onto a paper towel lined plate. Strain the oil through a paper towel. Add 1 tablespoon of chicken fat back in.
- Add sliced ginger and minced garlic. Sauté briefly until aromatic. Add your rice and sauté briefly.
- Add bone broth or regular chicken broth to the pot along with your chicken. Bring to a boil.
- Once boiling, remove the impurities that float on top. Reduce to a simmer for 25-30 minutes, depending on how thick or thin you want the congee consistency to be. Add more broth or water if it becomes too thick.
- Remove the chicken and shred it. Remove ginger and discard. Whisk vigorously to break the rice. Add in the shredded chicken and salt to taste. Give it a stir and enjoy with fried shallots and scallions!
Julian says
Made this, and it turned out delicious! Great especially when sick and needing something both nourishing and gentle on the stomach. For a while I thought I lost the recipe and was quite sad, so I’m glad I found it again. Just as good making it the second time!
trangskitchentable says
Hi Julian! Thanks so much for the comment and review and love that you enjoyed it! It's one of my favorites when I'm feeling sick too 🙂 Hope you're feeling better!