Breakfast · 35 min · chinese

Chicken Congee with Ginger

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Jasmine rice
• 4 oz Chicken breast
• 1 tbsp Grated ginger
• 3 cups Chicken broth
• 1 tsp Soy sauce
• 2 Scallions

Steps

1. Rinse the jasmine rice under cold water, then combine it with the chicken broth and grated ginger in a medium saucepan and bring to a boil over high heat.
2. Drop the heat to low and simmer gently for 30 minutes, stirring every 5 minutes and scraping the bottom of the pot so the rice doesn't stick; the grains should break down into a thick, silky porridge — add a splash of water if it gets thicker than you like.
3. Nestle the chicken breast into the simmering porridge, cover, and poach for 12-15 minutes, until the chicken reaches 165°F (74°C) inside and shreds easily with two forks.
4. Lift out the chicken, shred it into bite-size pieces, and stir it back into the congee.
5. Stir in the soy sauce and taste — adjust with another drop or two until it tastes savory enough.
6. Ladle into warm bowls and scatter the sliced scallions over the top.
7. Tip: season with soy sauce only at the very end, since the broth reduces and concentrates salt as the congee cooks.

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