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Nourishing Chicken Congee Recipe

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★★★★★

4.8 from 112 reviews

This Nourishing Chicken Congee is a comforting and flavorful rice porridge featuring tender chicken thighs simmered to perfection with ginger, scallions, and a rich chicken broth. The recipe highlights a crispy baked chicken skin topping for added texture, complemented by fresh garnishes like cilantro, soft-boiled eggs, and chili crisp for a customizable and warming meal.

Ingredients

Scale

Main Ingredients

  • 4 Bone-In Skin-On Chicken Thighs
  • 3/4 cup Sushi Rice
  • 8 cups Chicken Stock
  • 1 tablespoon Olive Oil
  • 1 tablespoon Toasted Sesame Oil
  • 2 inches Ginger (sliced into matchsticks)
  • 6 Scallions (white parts thinly sliced, green parts reserved for garnish)
  • Kosher Salt, to taste
  • Ground White Pepper, to taste

Optional Toppings and Garnishes

  • Cilantro (fresh leaves)
  • Soft Boiled Eggs
  • Fried Shallots
  • Chili Crisp
  • Soy Sauce or Ponzu Sauce
  • Fresh Ginger (for finishing touch)

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them generously with kosher salt. Place the thighs uncovered in the refrigerator for about 2 hours to enhance flavor and dry out the skin for crisping.
  2. Prep Scallions and Ginger: While the chicken is resting, slice the scallions separating the white parts (thin slices for cooking) and green parts (reserved for garnish). Julienne the ginger into matchsticks for sautéing and garnish.
  3. Rinse the Rice: Rinse the sushi rice under cold running water until the water runs clear to remove excess starch, then drain well and set aside.
  4. Sear the Chicken: Heat olive oil in a Dutch oven over medium-high heat. Add the seasoned chicken thighs skin-side down and cook for 5-6 minutes until the skin is golden brown and rendered. Remove chicken from the pot and set aside.
  5. Sauté Aromatics and Rice: In the same pot, sauté the ginger matchsticks and white parts of scallions for 2 minutes until fragrant. Add the drained rice and stir for an additional minute to coat the rice in oil and aromatics.
  6. Add Liquids and Simmer: Pour in the chicken stock and toasted sesame oil. Return the seared chicken thighs to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1 hour, stirring occasionally to prevent sticking.
  7. Bake the Chicken Skin: Preheat the oven to 350°F (175°C). Remove the chicken skin from the thighs and bake it on a lined baking sheet for about 20 minutes or until crispy and golden. Set aside.
  8. Finish Cooking the Congee: After the initial simmer, remove the chicken thighs from the pot. Continue cooking the rice mixture uncovered for an additional 30 minutes to thicken the congee, stirring occasionally.
  9. Shred Chicken and Season: Shred the cooled chicken meat from the thighs and return it to the pot. Taste and adjust seasoning with kosher salt and ground white pepper to your preference.
  10. Serve and Garnish: Ladle the congee into bowls. Top with crispy baked chicken skin, sliced green parts of scallions, optional cilantro, soft boiled eggs, fried shallots, chili crisp, soy or ponzu sauce, and a sprinkle of fresh ginger if desired for extra brightness.

Notes

  • For a leaner congee, substitute chicken breast instead of thighs, but note the flavor will be lighter.
  • If you have sesame allergies, omit the toasted sesame oil without greatly affecting the overall flavor.
  • Using sushi rice is ideal for achieving the silky and creamy texture. Jasmine rice can be used as an alternative but may result in a slightly different consistency.
  • Refrigerating the chicken uncovered helps dry out the skin for a crispier finish.
  • Stir the congee occasionally during simmering to prevent sticking and encourage creaminess.
  • Soft boiled eggs add a rich and creamy component to balance the savory porridge.
  • Adjust the amount of chili crisp according to your preferred spice level.

Keywords: Chicken Congee, Rice Porridge, Comfort Food, Asian Breakfast, Nourishing Soup, Slow Simmered Chicken

Find it online: https://dinewithlily.com/nourishing-chicken-congee-recipe/