Chicken and ginger congee
Silky chicken and ginger congee — a warming Chinese rice porridge, gently seasoned and brightened with spring onions and coriander.
Congee is the Chinese answer to comfort food: ridiculously soothing, endlessly forgiving and brilliant for when you need something gentle on the stomach. This chicken and ginger version is fragrant, warming and quick enough for a midweek supper.
I keep the recipe simple — jasmine rice, lean chicken thighs, hot stock and a thumb of ginger — then finish with spring onions, coriander and sesame for brightness. It’s a great make-ahead dish and even better the next day.
Ingredients
- 200 g jasmine rice — rinsed and drained
- 400 g boneless skinless chicken thighs
- 1.2 l chicken stock — hot
- 400 ml cold water
- 50 g fresh root ginger — peeled and cut into 3–4 thin slices
- 2 garlic cloves — lightly crushed
- 15 ml vegetable oil
- 5 ml sea salt
- 5 ml white pepper
- 30 ml light soy sauce
- 5 ml sesame oil
- 3 spring onions — finely sliced
- 10 g fresh coriander — roughly chopped
- 15 ml toasted sesame seeds — for garnish
Equipment
- large heavy-based saucepan
- frying pan
- sieve
- ladle
Instructions
Put the jasmine rice in a sieve and rinse under cold running water until the water runs clear. Transfer to a bowl, cover with cold water and soak for 30 minutes.
While the rice soaks, pat the chicken thighs dry and season both sides with the sea salt and white pepper.
Heat the vegetable oil in a frying pan over a medium heat. Sear the chicken thighs for 2–3 minutes each side until lightly golden (they needn’t be cooked through). Transfer the chicken to a large heavy-based saucepan.
Drain the soaked rice and add it to the saucepan with the chicken. Pour in the hot chicken stock and the cold water. Add the sliced fresh root ginger and the crushed garlic. Put the pan over a high heat and bring to the boil.
As soon as it boils, reduce to a gentle simmer. Cook uncovered for 55 minutes, stirring every 10 minutes to stop the rice catching on the base. If the porridge thickens too much, add up to 100–200 ml extra boiling water to loosen it.
Remove the chicken thighs to a board, shred with two forks, then return the shredded meat to the saucepan. Stir through the light soy sauce and the sesame oil. Taste and adjust seasoning with more sea salt or white pepper if needed. Simmer for a further 2–3 minutes to heat through.
Ladle the congee into warm bowls and scatter over the sliced spring onions, fresh coriander and toasted sesame seeds. Grind a little extra white pepper over each bowl to serve.
Tips
- If the porridge thickens as it cools, stir in a little boiling water to loosen before reheating.
- Soak the rice first — it shortens the cooking time and helps produce that silky texture.
- Use boneless thighs rather than breast: they stay moist and give a richer mouthfeel.
- Cook uncovered and stir every 8–12 minutes to prevent sticking; use a heavy-based pan for even heat.
- Make a double batch and freeze in portions; thaw overnight in the fridge and reheat gently on the hob.
Substitutions
boneless skinless chicken thighs → chicken breast, same weight, added later and cook until just done
Noticeably differentlight soy sauce → tamari, same quantity, for a gluten-free version
Stays closejasmine rice → long-grain rice, same weight; texture will be slightly less sticky
Stays close
Nutrition
Per serving · estimated
- 445
- Calories
- 22 g
- Protein
- 40 g
- Carbs
- 22 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make congee in a slow cooker?
Yes — combine ingredients and cook on low for 4–6 hours until the rice breaks down. Stir at the end to adjust consistency.
Can I use leftover cooked rice?
Yes. Use about 300–350 g leftover cooked rice and reduce the liquid to around 1 litre; simmer 20–30 minutes until silky.
How do I make the congee thinner or thicker?
For thinner congee add boiling water by 50–100 ml increments. For thicker, continue to simmer uncovered so water evaporates; stirring helps the rice break down.
Can I freeze congee?
Yes — cool quickly, portion and freeze up to 3 months. Reheat gently from frozen, adding water to loosen.
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