Silky Chicken Congee with Ginger & Scallions
A classic Chinese comfort bowl of rice simmered until creamy with shredded chicken, fresh ginger, and warming spices. Topped with crispy shallots and bright scallions for depth and textural contrast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¾ cup long-grain white rice
- 8 cups chicken stock
- 2 tbsp, minced fresh ginger, peeled
- 3 cloves garlic cloves, minced
- 4 stalks, sliced scallions, white and green parts separated
- 1 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp salt
- ¼ tsp white pepper
Instructions
- 1
Bring stock to a boil in a large pot over medium-high heat, ~4 minutes.
- 2
Add chicken breast whole. Return to a gentle boil, then reduce heat to low.
- 3
Poach chicken for 12–15 minutes until cooked through (no pink at center).
- 4
Remove chicken with tongs to a cutting board. Cool 2 minutes, then shred into bite-sized pieces.
- 5
Add rice to the simmering stock. Stir once to prevent clumping.
- 6
Reduce heat to medium-low. Simmer uncovered for 30–35 minutes, stirring occasionally.
- 7
Rice should break down and thicken the broth to a creamy consistency, not runny.
- 8
Heat neutral oil in a small skillet over medium-high until it shimmers, ~60 seconds.
- 9
Add minced ginger and white scallion parts. Toast until fragrant, ~90 seconds.
- 10
Pour ginger-scallion oil into the congee pot. Stir to combine.
- 11
Add shredded chicken back to the pot. Stir gently to distribute.
- 12
Season with soy sauce, salt, and white pepper. Taste and adjust.
- 13
Drizzle sesame oil over the surface. Garnish with green scallion slices.
- 14
Ladle into bowls. Serve hot.
Tools you’ll need
- large pot (5–6 quart capacity)
- cutting board
- tongs
- wooden spoon
- small skillet
- ladle
- knife
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