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
- Soy sauce
Instructions
- Rinse the rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch, ensuring a smoother congee texture.
- Combine ingredients in pot: Place the rinsed rice, 8 cups of chicken broth, 1 lb boneless chicken thighs, and 1 tablespoon of freshly grated ginger into a large pot.
- Bring to a boil: Heat the pot over medium-high heat and bring the mixture to a rolling boil.
- Simmer gently: Reduce heat to low and simmer uncovered for 60 to 75 minutes, stirring occasionally to prevent rice from sticking to the bottom and to break down the rice for the creamy texture.
- Shred the chicken: Once the chicken is cooked through and tender, remove it from the pot, shred it into bite-sized pieces, and stir it back into the congee.
- Season and serve: Add salt to taste and serve the congee hot, garnished with optional toppings like sliced green onions, a drizzle of sesame oil, and soy sauce for extra flavor.
Notes
- If the congee becomes too thick, add a splash of water or more chicken broth to thin it to your preferred consistency.
- The texture will continue to thicken as it cools, so you may want to reheat and stir in some liquid before serving leftovers.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Breakfast, Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
