Ingredients

4 bone-in, skin-on chicken thighs (essential for rich flavor; chicken breast can be used for a leaner dish)

1 tablespoon olive oil (used to render chicken skin; replace with sesame oil for a delightful twist)

2 inches fresh ginger (provides aromatic warmth)

6 scallions (use white parts for cooking and green parts for garnish)

3/4 cup sushi rice (key for the silky texture; jasmine rice can be substituted)

8 cups chicken stock (homemade or low-sodium store-bought for best flavor)

1 tablespoon toasted sesame oil (adds a nutty flavor; omit if allergic to sesame)

Kosher salt (to taste)

Ground white pepper (to taste)

Cilantro (for garnish, adds a burst of freshness)

Soft boiled eggs (rich and creamy, optional)

Fried shallots (for crunch and savory depth)

Chili crisp (optional, for a spicy kick)

Soy sauce or ponzu (for an umami punch)

Fresh ginger (optional finishing touch for added zest)

Instructions

Step 1: Pat the chicken thighs dry and season them generously with kosher salt. Refrigerate uncovered for about 2 hours to enhance flavor and texture.

Step 2: Slice the scallions, separating the white parts (thinly sliced for cooking) from the green parts (reserved for garnish). Julienne the ginger into matchsticks.

Step 3: Rinse the sushi rice under cold water until the water runs clear, then drain and set aside.

Step 4: Heat olive oil in a Dutch oven over medium-high heat. Cook the chicken thighs skin-side down for 5-6 minutes until golden and crispy. Remove and set aside.

Step 5: In the same pot, sauté the ginger and white parts of the scallions for 2 minutes. Add the drained rice and stir for another minute.

Step 6: Pour in the chicken stock and toasted sesame oil. Return the chicken thighs to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.

Step 7: Preheat your oven to 350°F. Bake the reserved chicken skin on a baking sheet for about 20 minutes until crispy.

Step 8: After simmering, remove the chicken thighs from the pot. Continue cooking the rice congee uncovered for an additional 30 minutes until desired thickness is reached.

Step 9: Shred the cooked chicken meat and return it to the pot. Season the congee with kosher salt and ground white pepper to taste.

Step 10: Ladle the congee into bowls. Top with crispy chicken skin, sliced green scallions, cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, and fresh ginger as desired.

Tips & Variations

Use jasmine rice instead of sushi rice if you don’t have it on hand; the texture will be slightly different but still delicious.

For a nut-free version, omit the toasted sesame oil and replace olive oil with a neutral oil.

Soft boiled eggs add richness, but you can also serve with a poached egg for a different texture.

Add sliced mushrooms or bok choy during simmering for extra vegetables.

If you prefer a leaner dish, substitute chicken breast and reduce cooking time accordingly.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture if needed. Crispy chicken skin is best served fresh but can be stored separately and reheated briefly in a hot oven to regain some crispness.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast for a leaner option. However, thighs provide more flavor and tenderness especially suited for this slow-cooked congee.

Is it necessary to bake the chicken skin separately?

Baking the chicken skin separately helps it become crispy, providing a delightful contrast in texture. You can skip this step if you prefer soft skin, but crispy skin adds extra flavor and crunch.