Chicken Congee

Silky rice porridge simmered with chicken, ginger, and scallion.

Ingredients

• 1 cup jasmine or short-grain rice
• 8 cups water or chicken stock
• 10 oz boneless chicken thigh
• 4 slices ginger
• 1 tbsp fish sauce or soy sauce
• 2 scallions
• to taste white pepper and sesame oil

Steps

1. Rinse rice; combine with stock/water and ginger and bring to a boil.
2. Reduce to a gentle simmer, stirring occasionally, for 40 minutes until grains break down.
3. Add chicken and cook 15–20 minutes; remove and shred.
4. Return shredded chicken; season with fish sauce or soy.
5. Thin with water if needed—congee should be spoonable and silky.
6. Top with scallion, white pepper, and sesame oil; serve hot.