Chicken Congee
Chinese congee (rice porridge) is an autumn staple in our house. It’s simple to make, easy on your digestive system, and versatile. It’s our go-to for sick days and meal prep since a big pot will make breakfast for a full work week. This recipe is for chicken congee, but I’ve included substitutions in the notes for different variations. Congee is a true pantry recipe and great for days when you need to clean out the fridge.
Basic Chicken Congee
8-10 cups chicken broth or stock
1 cup short grain rice
1 inch knob of ginger (peeled and finely minced)
2-3 green onions (thinly sliced)
Shredded meat from whole chicken
I like to start from scratch with a whole chicken or bone-in skin-on chicken pieces to use to make the broth as well, but you can skip ahead to step 3 if you are using rotisserie chicken or other precooked protein.
Salt and pepper your chicken at least 1 hour before cooking. If using a whole chicken, I spatchcock so it takes less time and effort in the oven. Cover your seasoned chicken in oil and roast at 425 degrees or about 45-60 minutes uncovered. Let it cool before separating the skin and shredding the meat.
Make the chicken broth out of the carcass by placing the roasted bones and scraps in a pot with a couple carrots, half an onion, a couple celery sticks, bay leaf, and aromatics like garlic and ginger and covering with water. Simmer very low for 4 hours until you’re left with a rich golden broth. Strain through a fine mesh strainer.
Rinse rice until water is clear and drain.
Bring broth to a boil and stir in rice. I start with 8 cups of broth and add more as it thickens to achieve the consistency that I like.
Bring it back up to a boil before lowering heat to medium and let cook for 25 minutes partially covered without stirring. Do not stir once it is boiling again, this will cause your rice to stick to the bottom.
After 25 minutes, lower heat to a simmer and whisk rice vigorously for 2 minutes to break grains into small fluffy pieces. If the rice still feels firm after 25 minutes, you may need to cook a few minutes more before you whisk.
Salt to taste and add in shredded chicken, sliced ginger, and green onion. Let cook for another minute or two on low.
There are endless options for garnish. Common toppings are soft boiled egg, chili oil or crisp, green onion, sesame oil, soy sauce, or shredded nori. I like to crisp up my reserved chicken skin in the air fryer to use as a topping or fry some garlic slices in oil.
Notes:
*Stock substitutions: water, vegetable broth, dashi broth
*Protein substitutions: turkey, pork, tofu, egg
*You can easily add any cooked veggies to this when you add the protein in. Sliced mushrooms, greens, and carrots are all great options.
*You may like yours with a little more liquid. You can add more stock or water after whisking the rice if needed. Just be sure that the liquid you add is simmering before you add it to the congee.