Cantonese Chicken Congee
A silky, savory rice porridge that is a staple Chinese breakfast. The rice is boiled until it breaks down completely, creating a creamy texture that is comforting and easy to digest, flavored with ginger and chicken.
Ingredients
Porridge
Toppings
Instructions
Rinse the rice. In a large pot, combine rice, chicken stock, chicken thighs, and half the ginger. Bring to a boil.
Reduce heat to low, cover partially, and simmer for about 45-60 minutes, stirring occasionally to prevent sticking.
Once the rice grains have blossomed and the texture is creamy, remove the chicken thighs. Shred the meat and discard bones.
Return shredded chicken to the pot. Season with salt and white pepper to taste. If it's too thick, add more water.
Ladle into bowls and top with sesame oil, green onions, remaining ginger, and century egg if using.
Chef's Tips
You can freeze rinsed rice overnight; frozen rice grains explode quickly in boiling water, cutting cooking time in half.
The texture should be like a thick soup, not dry rice.
Nutrition (per serving)
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