Comforting, nourishing, and aromatic, ginger chicken congee is a classic rice porridge enjoyed across Asia. It’s perfect for cooler weather or when you want something soothing and wholesome. The slow-cooked rice develops a silky texture, while ginger and chicken add warmth and depth of flavour.
Ingredients
• 1 cup jasmine rice, rinsed
• 8 cups chicken stock
• 400 g chicken thighs, boneless and skinless
• 4 slices fresh ginger, plus extra finely julienned for garnish
• 2 cloves garlic, smashed
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 spring onions, finely sliced
• 1 bunch baby bok choy, halved
• 1 tbsp fried shallots (optional)
• Black sesame seeds, to garnish
• Chilli oil, to serve
Method
- In a large pot, combine rice, stock, chicken thighs, ginger slices, and garlic. Bring to a boil, then reduce to a simmer.
- Cook uncovered for 50–60 minutes, stirring occasionally, until the rice breaks down into a thick porridge-like consistency. Add extra water if needed to adjust thickness.
- Remove chicken, shred with two forks, and return to the pot. Stir through soy sauce and sesame oil.
- Blanch bok choy in boiling water for 2 minutes until just tender. Drain well.
- Ladle congee into bowls, top with shredded chicken, bok choy, spring onion, and fried shallots.
- Garnish with julienned ginger, black sesame seeds, and a drizzle of chilli oil.
This congee is warming, deeply satisfying, and packed with comforting flavours — ideal for breakfast, lunch, or dinner.
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