Chinese Ginger Congee (Rice Porridge)
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- 6 c
- 4 c
- chicken broth
- 1 1/2 lb
- bone in chicken thighs or legs, skin removed
- 1 c
- jasmine rice
- 1 inch
- piece ginger sliced
- 2 tsp
- kosher salt or to taste or 2-3 tablespoons soy sauce
- freshly ground white pepper
- 2 Tbsp
- cilantro, coarsely chopped, for garnish
- scallions, thinly sliced for garnish
1Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan or Dutch oven and bring to a boil over medium-high heat. Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.
2Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Return the chicken shreds to the congee. Stir to combine, taste, and season with additional salt and pepper as needed. Ladle into bowls and top with cilantro and scallions.
This is a recipe that may be added to or subtracted from and made with what is on hand. Pork may be substituted for the chicken and hard cooked eggs are often sliced and added. Chinese black mushrooms are sliced and added as well.
4In China Congee is often eaten with salted duck eggs, lettuce and dace (Cirrhinus chinensis - Chinese mud carp) paste, bamboo shoots, pickled tofu, wheat gluten, with other condiments, meat or century eggs.