Chicken and ginger congee
Chicken and ginger congee, from above
Non vegGuangdong

Chicken and ginger congee

Rice cooked until it gives up and turns to silk. A hug in a bowl.

75 minTime
17 gProtein each
mildSpice
Jook, the Cantonese comfort3 chapters · 2 min read

Make it your way

Grandma's waySilky Cantonese rice congee with poached chicken and ginger.
The original
241kcalsame
17 gproteinsame
1 gfibresame
75minutessame

Jook, the comfort classic.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice¾ cup jasmine or sona masoori
Cooking oil (vegetable oil)1 tsp
Salt1 tsp, divided
Water7½ cups
Chicken, boneless250 g boneless
Gingera thumb, in fine shreds
White pepper¼ tsp
Soy sauce2 tsp
Sesame oil1 tsp
Spring onion (green onion, scallion)2 stalks, sliced
Coriander leaves (cilantro)a few sprigs

Method

5 steps
  1. 1Rinse the rice, drain and rub with the oil and a pinch of salt. Rest 15 minutes.
  2. 2Bring the water to a rolling boil, add the rice and half the ginger. Simmer uncovered on low for an hour, stirring often.
  3. 3Add the chicken for the last 15 minutes. Lift out, shred and return.
  4. 4Season with remaining salt and the pepper. Loosen with hot water if too thick.
  5. 5Top with soy, sesame oil, ginger shreds, spring onion and coriander.
Serve it like this

Ladle into deep bowls, keep the toppings in small dishes so each person can add their own, and serve piping hot.

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Make it a meal

What goes with Chicken and ginger congee: a bread or rice, a side, something to drink and something sweet.

Bread or rice Scallion pancakes50 min
On the side Stir fried bok choy with garlic10 min
On the side Gai lan with oyster sauce10 min
A little snack Chinese tea eggs60 min
To drink Hong Kong milk tea15 min
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