Equipment
Ingredients
Congee Base
- 150 g jasmine rice, uncooked
- 1500 ml chicken broth, low sodium preferred
- 20 g fresh ginger, peeled and cut into thin matchsticks
Protein
- 250 g boneless skinless chicken breast, whole
Crispy Shallots
- 100 g shallots, peeled and sliced very thinly
- 60 ml neutral cooking oil, canola, vegetable, or peanut oil
Garnishes and Seasoning
- 30 ml light soy sauce
- 15 ml toasted sesame oil
- 20 g scallions, thinly sliced
- 2 g white pepper, ground
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh sieve. Rinse thoroughly under cold running water until the water runs clear, then drain well. Set aside.
In a large pot or Dutch oven, combine the drained rice, chicken broth, and ginger matchsticks. Bring the mixture to a rolling boil over medium-high heat. The temperature should reach 100°C/212°F.
Ensure you are using separate cutting boards for raw meat to avoid cross-contamination. Lower the heat to maintain a gentle simmer. Carefully submerge the whole chicken breast into the hot broth. Poach gently until the chicken is fully cooked through and reaches an internal temperature of 74°C/165°F.
Using tongs or a slotted spoon, remove the cooked chicken breast from the pot and transfer it to a clean plate to cool. Continue simmering the rice and broth on low heat, partially covered, stirring every ten minutes to prevent sticking.
While the congee simmers, use two forks to shred the cooled chicken breast into bite-sized pieces. Thoroughly wash your hands and any utensils that touched the raw chicken earlier.
In a small skillet, heat the neutral oil over medium-low heat. Add the thinly sliced shallots and fry slowly, stirring frequently, until they turn an even golden brown. Watch closely as they can burn quickly. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Once the congee has reached your desired thickness, stir the shredded chicken back into the pot. Let it cook for another two minutes just to warm the meat through. Turn off the heat.
Ladle the hot congee into individual serving bowls. Drizzle each bowl with light soy sauce and toasted sesame oil to taste. Generously garnish with the crispy shallots, fresh scallions, and a pinch of ground white pepper.
Chef's Notes
- For a silkier texture in a fraction of the time, wash the rice, drain it, and freeze it overnight in a sealed container. Dropping frozen rice into boiling broth causes the grains to shatter and release their starches immediately.
- The standard ratio for a balanced congee is one part rice to ten parts liquid by weight. For a thicker result, use a one to eight ratio. For a thinner, soup-like jook, use a one to twelve ratio.
- Do not discard the shallot frying oil. This highly aromatic oil is a fantastic condiment on its own and can be used later in the week to dress blanched greens or noodles.
- White pepper is essential to authentic Chinese flavor profiles in soups and congee. It provides a distinct, earthy heat that black pepper cannot replicate.
Storage
Refrigerator: 4 days — Congee will thicken significantly as it cools. Store garnishes separately.
Freezer: 1 month — Freeze the base congee and chicken only. Do not freeze garnishes.
Reheating: Reheat in a saucepan over medium-low heat, adding 50-100ml of water or broth per serving while stirring constantly to restore the creamy texture.
