Equipment
Ingredients
Congee Base
- 150 g jasmine rice, uncooked
- 1500 ml chicken stock, unsalted or low sodium
- 10 g fresh ginger, peeled and thinly sliced
Chicken
- 250 g boneless skinless chicken breast, whole
Seasonings and Garnish
- 5 g fresh ginger, peeled and finely julienned
- 10 g scallions, thinly sliced
- 15 ml toasted sesame oil
- 15 ml light soy sauce
- 1 g ground white pepper
Nutrition (per serving)
Method
Place the jasmine rice in a fine mesh strainer and rinse under cold running water until the water runs clear.
Transfer the rinsed rice, chicken stock, and sliced ginger into a large pot.
Bring the mixture to a rapid boil over medium-high heat.
Using tongs, carefully submerge the raw chicken breast in the boiling liquid to avoid cross-contamination, wash your hands thoroughly, and immediately reduce the heat to low.
Simmer the chicken for 20 minutes until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit), then remove the chicken using tongs and transfer to a cutting board to cool.
Continue to simmer the rice gently in the pot for another 70 minutes, stirring occasionally with a wooden spoon to prevent sticking.
While the rice simmers, use two forks to shred the cooled chicken breast into bite-sized pieces.
Once the rice grains have burst and the porridge is thick, stir the congee vigorously with the wooden spoon to completely break down the rice into a creamy, silky texture.
Ladle the hot congee into individual bowls and divide the shredded chicken evenly over the top.
Garnish each bowl with julienned fresh ginger, sliced scallions, a dash of white pepper, light soy sauce, and a drizzle of toasted sesame oil just before serving.
Chef's Notes
- For an ultra-smooth texture, you can wash the rice and freeze it overnight in a sealed container. The freezing process creates ice crystals that fracture the grain structure, cutting the cooking time in half.
- Marinating the uncooked rice in a small amount of neutral oil and a pinch of salt for 30 minutes before cooking encourages the grains to burst open and release their starches much faster.
- Using homemade chicken stock instead of water or boxed stock dramatically improves the depth of flavor and gives the congee a richer mouthfeel due to natural gelatin.
- Do not skip the white pepper; it provides a distinct, aromatic background heat that is fundamental to authentic Chinese congee profiles.
Storage
Refrigerator: 4 days — Will thicken significantly when cold; thin with a splash of water or broth before reheating.
Freezer: 3 months — Freeze in airtight containers. Thaw overnight in the refrigerator.
Reheating: Warm in a saucepan over medium-low heat, stirring frequently and adding water or stock as needed to reach the desired consistency.
