Ingredients
Main Ingredients
- 1 cup jasmine rice
- 8 cups chicken broth
- 1 lb boneless chicken thighs
- 1 tbsp fresh ginger, grated
- Salt to taste
Optional Toppings
- Green onions, sliced
- Sesame oil, to drizzle
- Soy sauce, to taste
Instructions
- Rinse Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch for a cleaner texture.
- Combine Ingredients: In a large pot, add the rinsed rice, chicken broth, boneless chicken thighs, and grated fresh ginger.
- Bring to Boil: Place the pot over medium-high heat and bring the mixture to a rolling boil.
- Simmer: Reduce the heat to low and let the congee simmer uncovered for 60 to 75 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Shred Chicken: Once the chicken is cooked through and tender, remove it from the pot, shred it finely, then stir the shredded chicken back into the porridge.
- Season and Serve: Season the congee with salt to taste. Serve hot, garnished with optional toppings like sliced green onions, a drizzle of sesame oil, and soy sauce for extra flavor.
Notes
- You can add extra water or chicken broth to achieve your preferred consistency if the congee becomes too thick.
- The texture of the congee will thicken as it cools; reheat gently and add liquid if necessary before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
