📝 About This Recipe
This soul-warming congee is the ultimate expression of culinary alchemy, transforming humble grains of jasmine rice into a creamy, ivory porridge that hugs the palate. Deeply rooted in East Asian traditions, our version is infused with aromatic ginger and a rich, homemade-style chicken bone broth for layers of savory complexity. It is a naturally gluten-free masterpiece that serves as a blank canvas for vibrant, crunchy, and umami-rich toppings.
🥗 Ingredients
The Congee Base
- 1 cup Jasmine Rice (rinsed thoroughly until water runs clear)
- 8 cups Chicken Stock or Bone Broth (high quality, low sodium)
- 2 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 3 cloves Garlic (smashed)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1 teaspoon Neutral Oil (such as avocado or grapeseed oil)
Protein and Aromatics
- 2 pieces Chicken Thighs (boneless, skinless, sliced into thin strips)
- 1 tablespoon Tamari (ensure gluten-free certification)
- 1 teaspoon Sesame Oil (toasted)
- 1/4 teaspoon White Pepper (ground)
The Toppings (Essential for Flavor)
- 3 stalks Scallions (finely sliced on the bias)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Crispy Fried Shallots (store-bought or homemade)
- 3 pieces Soft-Boiled Eggs (halved, 6-minute jammy yolks)
- 2 tablespoons Chili Oil (for drizzling)
👨🍳 Instructions
-
1
Rinse the jasmine rice in a fine-mesh sieve under cold running water, swirling with your fingers until the water transitions from cloudy to clear. This removes excess surface starch and ensures a silky, not gluey, texture.
-
2
In a small bowl, toss the sliced chicken thighs with the tamari, sesame oil, and white pepper. Set aside to marinate while you begin the rice.
-
3
In a large, heavy-bottomed pot or Dutch oven, heat the teaspoon of neutral oil over medium heat. Add the smashed garlic and ginger coins, sautéing for 1-2 minutes until fragrant but not browned.
-
4
Add the rinsed rice to the pot and stir for 1 minute, allowing the grains to lightly toast and coat in the aromatic oil.
-
5
Pour in the 8 cups of chicken stock and the salt. Increase the heat to high and bring the mixture to a rolling boil.
-
6
Once boiling, reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow a small amount of steam to escape.
-
7
Simmer the congee for 45 to 60 minutes. Every 15 minutes, give the rice a vigorous stir with a wooden spoon to help break down the grains and release their starches.
-
8
Check the consistency at the 50-minute mark. The rice should be completely softened and the liquid should be thick and creamy. If it is too thick, add an extra cup of water or stock.
-
9
Remove the ginger coins and the garlic cloves using a slotted spoon and discard them.
-
10
Increase the heat slightly to medium-low and drop the marinated chicken pieces into the bubbling congee. Stir constantly for 3-5 minutes until the chicken is cooked through and tender.
-
11
Taste the congee and adjust the seasoning with more salt or a splash of tamari if desired.
-
12
Ladle the hot congee into deep bowls. Top each serving with half a soft-boiled egg, a generous sprinkle of scallions, cilantro, and crispy shallots.
-
13
Finish with a final drizzle of toasted sesame oil and chili oil for a spicy kick.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed and dried rice overnight before cooking; the ice crystals break the grain structure for faster breakdown. Always stir the bottom of the pot frequently during the last 20 minutes of cooking, as the starch tends to settle and can burn easily. If you prefer a thinner, soup-like congee, use a 1:10 rice-to-water ratio; for a thick porridge, stick to 1:8. Use white pepper rather than black pepper for a traditional, floral heat that doesn't speckle the beautiful white color of the dish. If you are vegan, substitute the chicken stock with a rich mushroom broth and replace the chicken with cubed silken tofu.
🍽️ Serving Suggestions
Serve alongside a plate of stir-fried bok choy or garlicky Chinese broccoli for a hit of freshness. Pair with a hot cup of Jasmine or Pu-erh tea to cleanse the palate between savory bites. Add a side of pickled mustard greens or fermented bamboo shoots for a bright, acidic contrast. For a traditional touch, serve with 'You Tiao' (Chinese fried dough sticks), though ensure they are gluten-free if maintaining a GF diet.