Ginger Chicken Congee
Warm, comforting, and deeply nourishing, Ginger Chicken Congee is the ultimate comfort food that soothes both body and soul. This savory rice porridge, fragrant with ginger and tender shredded chicken, is the perfect remedy for cold days, or whenever you need a bowl of pure comfort!
Servings: 2
Ingredients
- 1 ½ lbs chicken thighs bone-in, skin on
- 1 tablespoon soy sauce
- ¼ teaspoon white pepper
- 1 bouillon cube crushed
- 1 knob of ginger about 2-3 inches, sliced
- 2 garlic clvoes minced
- 1 shallot thinly sliced
- ½ cup rice I use sushi rice
- 4 cups bone broth
- salt to taste
- white pepper to taste
- 1 scallion sliced
Instructions
- Wash your rice until the water runs clear. Drain and set aside.
- Remove the skin from your chicken thighs and set aside. In a bowl, add your skinless chicken thighs, soy sauce, soy sauce, white pepper and bouillon cube. Mix to combine.
- In a large pot, add your chicken skin and cook until crispy. Remove chicken skin.
- Add your sliced shallots to the chicken fat, stirring constantly and watching carefully so it does not burn. Remove onto a paper towel lined plate. Strain the oil through a paper towel. Add 1 tablespoon of chicken fat back in.
- Add sliced ginger and minced garlic. Sauté briefly until aromatic. Add your rice and sauté briefly.
- Add bone broth or regular chicken broth to the pot along with your chicken. Bring to a boil.
- Once boiling, remove the impurities that float on top. Reduce to a simmer for 25-30 minutes, depending on how thick or thin you want the congee consistency to be. Add more broth or water if it becomes too thick.
- Remove the chicken and shred it. Remove ginger and discard. Whisk vigorously to break the rice. Add in the shredded chicken and salt to taste. Give it a stir and enjoy with fried shallots and scallions!
Notes
Store cooled congee in an airtight container in the refrigerator for up to 3 days. When reheating, add additional water or broth as the congee will thicken considerably when chilled. Heat gently on the stovetop or in the microwave, stirring occasionally until hot.