Breakfast · Chinese
Ginger Chicken Congee
Silky rice porridge with ginger chicken and soft eggs.
Congee is the gentle, savoury rice porridge eaten across Asia for breakfast: rice simmered in broth until it breaks down into a silky, soothing bowl. Chicken poached right in it, plenty of fresh ginger and a soft egg make it filling. Scallions, sesame oil and a few drops of soy finish it at the table.
Ingredients
For 4 bowls.
Congee
- 3/4 cup jasmine rice, rinsed
- 3 cups low-sodium chicken broth
- 3 cups water
- 2 tablespoons fresh ginger matchsticks
- 1 1/2 lb boneless skinless chicken breasts
Soft eggs
- 4 large eggs
Toppings
- 3 scallions, sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
Method
Bring the rice, broth, water and ginger to a boil in a heavy pot, then simmer uncovered, stirring now and then, for 20 minutes.
Add the whole chicken breasts and simmer 20 minutes more, stirring often, until the rice has broken down and thickened and the chicken is 165°F.
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Tips
- Rinse the rice and stir now and then while it simmers so it doesn't catch.
- Julienne the ginger very fine so it softens in the porridge.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
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