Go Back
White ceramic bowl of silky chicken congee jook topped with shredded chicken, julienned ginger, scallions, cilantro, crispy shallots and a drizzle of sesame oil, spoon beside the bowl

Chicken Congee (Jook): Silky Rice Porridge

Jasmine rice simmered in chicken stock with ginger and chicken thighs until the grains break down into a silky porridge, finished with shredded chicken, white pepper, julienned ginger, scallions, crispy shallots, and chili oil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Ingredients Method

Ingredients
  

  • 1 cup (185 g) jasmine rice rinsed well
  • 8 to 9 cups (1.9 to 2.1 liters) water or low-sodium chicken stock plus more as needed
  • 1 lb (450 g) bone-in, skin-on chicken thighs or 12 oz (340 g) boneless thighs
  • 2-inch piece fresh ginger cut into thick slices, plus 1 tablespoon finely julienned ginger for serving
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon ground white pepper plus more for serving
  • 1 tablespoon fish sauce or light soy sauce plus more to taste
  • 2 scallions thinly sliced
  • Small handful cilantro leaves roughly chopped (optional)
  • crispy shallots, sesame oil, chili oil for serving

Method
 

  1. Rinse and soak the rice: rinse the jasmine rice 2 to 3 times until the water runs mostly clear. Cover with fresh water and soak for 30 minutes if you have time. Drain well.
  2. Start the pot: put the drained rice, chicken thighs, sliced ginger, and 8 cups of water or stock into a large heavy pot. Bring to a boil over medium-high heat and skim off any foam.
  3. Lower to a lazy simmer: reduce the heat to low so the surface barely bubbles. Partially cover and cook for 35 to 40 minutes, stirring every 10 minutes and scraping the bottom to prevent sticking.
  4. Shred the chicken: lift the chicken out, discard skin and bones, and shred the meat into bite-size strands. Return the shredded chicken to the pot.
  5. Season and adjust: stir in salt, white pepper, and fish sauce or soy sauce. Simmer another 8 to 10 minutes. Add another 1/2 to 1 cup hot water or stock if the congee is thicker than you like, until it flows slowly off a spoon.
  6. Serve with toppings: ladle into warm bowls. Top with julienned ginger, scallions, cilantro if using, a pinch of white pepper, and a few drops of sesame oil. Set out crispy shallots and chili oil at the table.