Ginger Chicken Congee Recipe

6
Average
25 mins
60 mins
Average budget

Ingredients

6 cups water
4 cups low-sodium chicken broth
1 1/2 pounds bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long-grain white rice
1 (1-inch) piece fresh ginger, skin on and sliced into 4 pieces
2 teaspoons kosher salt, plus more as needed
Pinch freshly ground white pepper, plus more as needed
Coarsely chopped fresh cilantro, for garnish
Thinly sliced scallions, for garnish

Preparation

Step 1

Place all ingredients except the cilantro and scallions in a large heavy-bottomed saucepan and bring to a boil over medium-high heat.

Step 2

Reduce the heat to medium low and cook at a lively simmer, stirring occasionally, until the rice has completely broken down and the mixture is creamy, about 1 hour.

Step 3

Turn off the heat and remove the chicken to a cutting board. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones.

Step 4

Return the chicken shreds to the jook. Stir to combine, taste, and season with additional salt and pepper as needed.

Step 5

Ladle into bowls and top with cilantro and scallions.