📝 About This Recipe
More than just a simple rice porridge, this congee is a velvety, soul-warming masterpiece that transforms humble grains into a creamy elixir. Rooted in Cantonese tradition, this version utilizes a rich, ginger-infused chicken stock to create a deeply savory base that is both comforting and restorative. It is the ultimate blank canvas for a symphony of textures, from crispy fried aromatics to the snap of fresh scallions.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 8-9 cups Homemade Chicken Stock (unsalted or low-sodium for control)
- 1 teaspoon Neutral Oil (to coat the rice grains)
- 1/2 teaspoon Kosher Salt (to taste)
Aromatics & Proteins
- 2 inch piece Fresh Ginger (peeled and sliced into thin matchsticks)
- 2 pieces Chicken Thighs (boneless, skinless, thinly sliced)
- 3-4 pieces Dried Scallops (Conpoy) (optional, soaked in water and shredded for umami)
- 1 tablespoon Shaoxing Wine (for marinating the chicken)
The Essential Garnishes
- 3 stalks Scallions (finely sliced on the bias)
- 1/2 bunch Cilantro (fresh leaves only)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 1 teaspoon Toasted Sesame Oil (for drizzling)
- 1/4 teaspoon White Pepper (ground, for a floral heat)
- 1-2 pieces You Tiao (Chinese Crullers) (sliced into 1-inch chunks)
- 1 tablespoon Soy Sauce (for final seasoning)
👨🍳 Instructions
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1
Rinse the jasmine rice thoroughly in a fine-mesh sieve until the water runs clear to remove excess surface starch.
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2
In a small bowl, toss the rinsed rice with 1 teaspoon of neutral oil and a pinch of salt. Let this sit for 15 minutes; this old-school trick helps the grains break down faster for a creamier texture.
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3
In a separate bowl, marinate the sliced chicken thighs with the Shaoxing wine and a pinch of salt. Set aside in the refrigerator.
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4
In a large, heavy-bottomed pot or Dutch oven, bring 8 cups of chicken stock to a rolling boil.
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5
Add the oiled rice, half of the ginger matchsticks, and the shredded dried scallops (if using) to the boiling stock.
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6
Stir the pot once to ensure no rice is sticking to the bottom, then return to a boil.
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7
Reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to prevent the congee from boiling over.
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8
Simmer gently for 60 to 75 minutes. Every 15 minutes, give the pot a good stir to release the starches and prevent scorching.
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9
As the rice grains burst and the liquid thickens, check the consistency. If it is too thick, whisk in the remaining cup of stock or water until it reaches your preferred silkiness.
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10
Once the congee is creamy, drop in the marinated chicken slices. Stir gently and cook for 3-5 minutes until the chicken is opaque and tender.
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11
Taste the congee and season with kosher salt and a dash of white pepper. Remember that the garnishes will add more salt later.
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12
Ladle the hot congee into deep individual bowls. The texture should be like a thick, luxurious soup, not a dry porridge.
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13
Top each bowl with a drizzle of sesame oil, a splash of soy sauce, the remaining ginger, scallions, cilantro, and fried shallots.
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14
Serve immediately while piping hot, with the crispy You Tiao (crullers) on the side for dipping.
💡 Chef's Tips
For an even creamier result, freeze your rinsed and oiled rice in a bag overnight before cooking; the ice crystals break the grain structure for a faster 'burst'. Always use a heavy-bottomed pot to prevent the rice from burning on the bottom, as congee is very starch-heavy. If the congee thickens too much upon standing (which it will!), simply whisk in a little hot water or broth to loosen it back up. Don't skip the white pepper; its specific floral heat is a signature flavor profile of authentic Cantonese congee. For a vegetarian version, substitute chicken stock with a rich mushroom and kombu dashi and replace chicken with silken tofu or shiitake mushrooms.
🍽️ Serving Suggestions
Serve with 'You Tiao' (Chinese fried dough sticks) for the classic crunchy-meets-creamy experience. Pair with a side of 'Century Eggs' (Pidan) cut into wedges for a traditional, pungent flavor boost. A side of spicy pickled radish or fermented bean curd adds a wonderful acidic contrast to the rich porridge. Enjoy with a hot cup of Jasmine or Pu-erh tea to cleanse the palate between bites. For a protein-rich breakfast, serve alongside a plate of soy sauce chow mein.