Ginger Chicken CongeeJump to Recipe
When you’re feeling down or unwell, chicken noodle soup is probably your go-to, but it does get boring. Why not try something new? This Ginger Chicken Congee recipe is the Asian equivalent of chicken noodle soup!
It’s delicious, nutritious and easy to digest. What more could you want from the ultimate comfort food?
What is Congee?
For those who are unfamiliar with congee, it’s also known as rice porridge, jook or xi fan. It’s essentially rice that has been boiled in a large amount of liquid until it breaks down and becomes mushy.
There are many varieties of congee, but the simplest is plain and lightly seasoned with salt or soy sauce. You can add almost anything to congee just like how you can eat any side with steamed rice.
Congee can be eaten at any time of the day but you’ll find it served at dim sum or breakfast most often.
On top of being a great comfort food for when you’re sick or just feeling down, many Asian households prepare congee for their toddlers instead of buying baby food!
About Ginger Chicken Congee
Ginger chicken congee is only one of the infinite varieties of congee, but it’s one of the most popular ones. Both of the main ingredients are extremely nourishing and beneficial for those who are unwell.
Since congee needs a large amount of water, it’s easy on the stomach and hydrates your body as well. The most important thing is that it’s extremely easy to make. It’s so easy that you can even make it yourself even if you’re tied to the couch with a box of tissues.
The ginger in the recipe helps boost your immune system while the chicken gives you the energy needed to fight off a cold. This ginger chicken recipe will also warm you up from the inside. Even if you aren’t sick, getting the extra nourishment from the ginger and the chicken can be beneficial.
Ginger Chicken Congee Recipe
- 1 cup long-grain rice
- 8 cups water, can substitute for chicken broth
- 6 chicken thighs, ~ 1 ½ lbs
- 1 inch piece of ginger
- salt to taste
- pepper to taste
- 1 stalk green onion
- Rinse and drain the rice before adding to a large pot. Peel and slice the piece of ginger into large pieces. Remove the bones and skin from the chicken thighs.
- Add the water into the pot along with the ginger and chicken thighs. You can substitute the water for chicken broth if you’d like.
- Bring the entire pot to a boil while stirring occasionally. Once boiling, reduce the heat to medium-low or medium.
- Let the rice and broth simmer with the lid on for 1 hour or until the rice breaks down and becomes mushy. Make sure to stir occasionally to prevent the rice from sticking to the bottom of the pot. After 1 hour, the rice should absorb most of the liquid.
- Remove the chicken thighs and shred. Then add them back to the pot.
- While the congee is still simmering, slice up the green onions for garnish.
- Add and pepper to taste and then mix well. Add the green onion for garnish and serve hot. Enjoy!