Easy Chicken Congee (30 Minutes)

Ingredients

• 0.5 cup jasmine rice (Or standard white long-grain rice; raw)
• 3.5 oz chicken breast (Sliced against the grain at a 45-degree angle into 1/4-inch-thick slices)
• 5 cups cold water (Additional hot water or broth may be added to loosen the congee, 1/4 cup (60 ml) at a time, if desired)
• 0.5 inch piece ginger (Julienned into thin matchsticks; reserve some for garnish)
• 1 green onion (Finely chopped; white and green parts divided)
• 0.5 tsp salt
• 0.5 tsp chicken bouillon powder
• 0.5 tbsp cornstarch (For the chicken marinade)
• 0.5 tbsp vegetable oil (Or any neutral oil; for the chicken marinade)
• 0.5 tbsp regular soy sauce (Or light soy sauce; for the chicken marinade)
• 0.125 tsp white pepper (For the chicken marinade)

Steps

1. 1

   Slice the chicken breast against the grain at a 45-degree angle into 1/4-inch-thick slices. Place it in a medium bowl, add the cornstarch, vegetable oil, soy sauce, and white pepper, and mix until evenly coated. Set the marinated chicken aside.

2. 2

   Rinse the jasmine rice with cold water at least three times, or until the water runs clear. Drain it through a mesh strainer and set aside.

3. 3

   Bring the 5 cups (1,250 ml) of cold water to a boil in a medium pot over medium-high heat.

4. 4

   Add the drained rice to the boiling water and stir once.

5. 5

   Reduce the heat to medium, prop the lid halfway open, and simmer the rice for 22 minutes.

6. 6

   Vigorously whisk the congee for 1 to 2 minutes, until the rice grains break down and the porridge becomes creamy. Alternatively, briefly blend it with an immersion blender.

7. 7

   Add the marinated chicken to the congee in small batches.

8. 8

   Add the chopped scallion whites and ginger. Stir gently to separate the chicken pieces.

9. 9

   Boil for 2 to 4 minutes, until the chicken is cooked through.

10. 10

    Stir in the salt and chicken bouillon powder, then remove the pot from the heat.

11. 11

    If a runnier congee is desired, stir in hot water or broth 1/4 cup (60 ml) at a time until the preferred consistency is reached.

12. 12

    Garnish with the reserved scallion greens and extra ginger before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze cooled portions for up to 3 months. Thaw frozen congee overnight in the refrigerator. Reheat on the stovetop over medium-low heat, stirring frequently, or in the microwave in 1-minute intervals, stirring between intervals; add a splash of water or broth as needed to loosen it. The structured recipe data does not specify the exact amount of additional garnish ginger or hot water/broth.

Nutrition per serving

• main
• Chinese
• comfort food
• one-pot
• stovetop
• quick
• 30-minute
• dairy-free