📝 About This Recipe
Congee, or Jook, is the culinary equivalent of a warm hug, cherished across Asia for its soul-soothing properties and creamy texture. This recipe transforms humble grains of rice into a luxurious, silken porridge through a slow-simmering process that coaxes out every bit of starch. Infused with aromatic ginger and savory chicken stock, it serves as a versatile canvas for a vibrant array of crunchy, salty, and spicy toppings.
🥗 Ingredients
The Porridge Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 8-9 cups Chicken Stock (high quality, low sodium)
- 2 inch piece Fresh Ginger (peeled and sliced into thick coins)
- 3 cloves Garlic (smashed)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1 teaspoon Neutral Oil (to coat the rice)
Protein Add-ins
- 2 pieces Chicken Thighs (boneless, skinless, thinly sliced)
- 1 tablespoon Soy Sauce (for marinating the chicken)
- 1/2 teaspoon Sesame Oil (for marinating the chicken)
Essential Garnishes
- 3 stalks Scallions (finely sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fried Shallots (store-bought or homemade)
- 2 tablespoons Chili Oil (for drizzling)
- 1-2 sticks You Tiao (Chinese fried dough crullers, toasted and sliced)
- 1/2 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Thoroughly rinse the jasmine rice in a fine-mesh sieve under cold water until the water runs clear. This removes excess surface starch that can make the congee gummy rather than creamy.
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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 it sit for 10 minutes; this traditional trick helps the rice grains break down faster during cooking.
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3
In a separate bowl, marinate the sliced chicken thighs with soy sauce and sesame oil. Set aside in the refrigerator until ready to use.
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4
In a large, heavy-bottomed pot or Dutch oven, combine the seasoned rice, chicken stock, smashed garlic, and ginger slices.
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5
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure no rice sticks to the bottom.
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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.
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7
Simmer the congee gently for 60 to 75 minutes. Every 15 minutes, give the pot a vigorous stir. This agitation is key to releasing the starches that create the signature velvety texture.
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8
Check the consistency. The rice grains should be completely burst and integrated into a thick, porridge-like liquid. If it is too thick, add an extra cup of stock or water.
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9
Remove and discard the ginger slices and garlic cloves.
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10
Increase the heat slightly to medium-low. Add the marinated chicken slices to the pot, stirring constantly so they cook through evenly without clumping. This should take about 3-5 minutes.
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11
Taste the congee and season with additional salt and a generous pinch of ground white pepper.
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12
Ladle the hot congee into deep bowls. The texture should be fluid but substantial, like a thick soup.
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13
Garnish immediately with a drizzle of sesame oil, scallions, cilantro, fried shallots, and plenty of crispy You Tiao pieces for contrast.
💡 Chef's Tips
For an even creamier texture, freeze your rinsed rice overnight before cooking; the ice crystals break the grain's structure for a faster breakdown. Always use a heavy-bottomed pot to prevent the rice from scorching on the bottom during the long simmer. If you prefer a seafood version, swap the chicken for white fish fillets or shrimp added in the final 3 minutes of cooking. Don't skip the white pepper; it provides a specific floral heat that black pepper cannot replicate in this dish. If the congee thickens too much upon cooling, simply whisk in a splash of water or broth when reheating.
🍽️ Serving Suggestions
Serve with a side of 'Century Eggs' (Pidan) for a traditional, pungent flavor contrast. Pair with a plate of stir-fried bok choy or gai lan to add a fresh, crunchy element to the meal. A side of soy sauce-marinated soft-boiled eggs adds extra richness and protein. Enjoy with a hot cup of Jasmine or Oolong tea to cleanse the palate between bites. For a spicy kick, serve with a dish of fermented bean curd or pickled mustard greens.