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Chicken and Ginger Congee

A slow-simmered rice porridge with tender shredded chicken and fresh ginger, gentle enough for an unsettled stomach.

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

Instructions

  1. Combine the rice, broth, chicken breast, and half the ginger in a large pot. Bring to a boil, then reduce heat to low.
  2. Simmer 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.
  3. Remove the chicken, shred it with two forks, and stir it back into the congee.
  4. Season with white pepper and salt to taste.
  5. Ladle into bowls and top with remaining fresh ginger, scallion greens, and a drizzle of sesame oil.