Chicken and Ginger Congee
A slow-simmered rice porridge with tender shredded chicken and fresh ginger, gentle enough for an unsettled stomach.
Congee is the dish most Chinese households turn to when someone isn't feeling quite right — rice simmered far longer than usual, with plenty of water, until it breaks down into something soft and almost soup-like. Fresh ginger added throughout the cooking adds warmth without adding any real spice or heat.
Because it's plain, low in fat, and easy to digest, congee is often the meal people managing acid reflux or ulcer discomfort find easiest on the stomach compared to heavier or more acidic breakfasts. Shredded chicken breast stirred in near the end keeps it filling without adding much fat, and using only scallion greens rather than the bulb keeps it gentle for anyone managing a low-FODMAP diet.
Top it however you like — extra scallion, a drizzle of sesame oil, a soft-boiled egg — but it's genuinely good on its own, straight from the pot.
Ingredients
- 1 cup jasmine rice — rinsed
- 8 cups low-sodium chicken broth
- 12 oz boneless skinless chicken breast
- 2 tbsp fresh ginger — julienned, plus more to taste
- 3 scallions — green parts only, sliced
- 1 tsp sesame oil — for serving
- 0.5 tsp white pepper
- 0.5 tsp salt — or to taste
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Combine the rice, broth, chicken breast, and half the ginger in a large pot. Bring to a boil, then reduce heat to low.
- 2Simmer uncovered, stirring occasionally, for 45-60 minutes until the rice breaks down into a thick, creamy porridge. Add more broth or water if it gets too thick.
- 3Remove the chicken, shred it with two forks, and stir it back into the congee.
- 4Season with white pepper and salt to taste.
- 5Ladle into bowls and top with remaining fresh ginger, scallion greens, and a drizzle of sesame oil.