A silky, slow-cooked rice porridge simmered until the grains have completely broken down into a creamy, comforting bowl. This version features century egg and tender chicken, topped with crispy fried shallots, fresh ginger, and a drizzle of sesame oil.
Ingredients
200g jasmine rice, rinsed
2 liters chicken stock
200g chicken breast, thinly sliced
2 century eggs, diced
20g fresh ginger, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons fried shallots
2 green onions, sliced
White pepper to taste
Salt to taste
Instructions
1Rinse jasmine rice thoroughly and combine with chicken stock in a large heavy pot, bringing to a boil over high heat before reducing to a gentle simmer.
2Simmer uncovered for sixty to ninety minutes, stirring occasionally and scraping the bottom to prevent sticking, until the rice has completely broken down into a smooth creamy porridge.
3Add thinly sliced chicken breast and half the ginger during the last ten minutes of cooking, stirring to distribute the chicken evenly as it cooks through in the hot porridge.
4Stir in diced century eggs, soy sauce, and white pepper, cooking for another two minutes until heated through.
5Remove from heat and drizzle with sesame oil, tasting and adjusting seasoning with salt as needed.
6Serve in deep bowls topped with remaining julienned ginger, fried shallots, and sliced green onions.
Did You Know?
Congee is one of the oldest continuously prepared dishes in Chinese history with records dating back over three thousand years. It was prescribed as a medicinal food by ancient Chinese physicians and remains a go-to comfort food for anyone feeling unwell.