Ginger Chicken Congee With Bone Broth

Chicken congee is rice simmered slowly in a lot of liquid until it breaks down into something soft, creamy and spoonable, with tender chicken folded through and a good hit of ginger. In Cantonese kitchens it's called jook. Versions of it are eaten across China and Southeast Asia for breakfast, for a late supper, and on the days nobody feels like chewing.

It's also one of the easiest things you can make with a couple of jars of chicken bone broth. Our ratio is 1 cup of rice to 8 cups of broth. You poach the chicken right in the pot, so there's one pot and almost no active work.

Prep 10 minutes · Cook about 75 minutes · Serves 4 to 6

Ingredients

• 1 cup jasmine rice (or short-grain white rice for an even creamier result)
• 8 cups chicken bone broth. That's two 32-oz jars of Organic Chicken Bone Broth Elixir, or use 4 cups broth plus 4 cups water for a lighter version.
• 1 lb boneless, skinless chicken thighs (about 4)
• A 3-inch piece of fresh ginger: half sliced into coins, half cut into thin matchsticks for topping
• 1 teaspoon neutral oil (avocado or light olive)
• Salt and ground white pepper, to taste

To serve (choose a few):

• cilantro
• sliced scallion greens
• toasted sesame oil
• tamari or soy sauce
• a soft-boiled egg
• chili crisp
• fried shallots
• toasted sesame seeds

See congee toppings for more, including onion-free options.

Why broth instead of water

Water is traditional for plain congee, with the flavor coming from the toppings. Cooking it in bone broth means the rice itself tastes like something. You get savory depth and a little more protein in every spoonful, and you need far less seasoning at the end. Our broth is already lightly seasoned, so you may not need any extra salt. Taste at the end and add a pinch only if it needs it.

How to make chicken congee on the stovetop

1. Rinse the rice. Swirl the rice in a bowl of cold water and drain. Repeat two or three times, until the water is mostly clear. Toss the drained rice with the oil and a pinch of salt. It's an old Cantonese trick that helps the grains break down faster and more evenly.
2. Bring the broth to a boil. In a large, heavy pot, bring the broth and ginger coins to a boil.
3. Add the rice and chicken. Stir in the rice, let it return to a boil, then nestle in the chicken thighs. Turn the heat down to a gentle simmer and set the lid ajar.
4. Pull the chicken. After 20 to 25 minutes, lift out the chicken. It should be cooked through (165°F in the thickest part). Let it cool a little, then shred it with two forks.
5. Keep simmering. Leave the rice simmering for another 45 to 60 minutes. Stir every 10 minutes or so, scraping the bottom, and more often toward the end when it thickens and wants to stick. If it gets thicker than you like, add a splash of hot broth or water.
6. Finish. Congee is done when the grains have mostly broken down and it looks silky rather than like rice in soup. Fish out the ginger coins. Stir the chicken back in. Taste, then add white pepper, plus a pinch of salt if it needs it.
7. Serve hot with the ginger matchsticks and whatever toppings you like.

Thick or thin? At 1:8 you get a classic, pourable congee. For a thicker, porridge-like bowl, use 1:7. For a brothier one, 1:10. The congee guide has more on getting the texture right.

Instant Pot chicken congee

1. Rinse the rice as above.
2. Add the rice, 7 cups of broth and the ginger coins to the pot. Lay the chicken thighs on top.
3. Cook on the Porridge setting, or high pressure for 20 minutes. Let the pressure release naturally for 15 minutes before opening, since congee can sputter through the valve.
4. Lift out the chicken, shred it, and stir it back in. Add hot broth if it's too thick, then season.

The 25-minute shortcut

Have leftover rice and a rotisserie chicken? Simmer 2 cups of cooked rice in 5 cups of broth with the ginger coins for 20 to 25 minutes. Stir often and mash a little with the back of a spoon. Stir in 2 cups of shredded cooked chicken for the last 5 minutes. It won't be quite as silky as the long way, but it's very good on a weeknight.

Substitutions

• Chicken breast: works, but poach it for only 12 to 15 minutes so it doesn't dry out.
• Brown rice: use 1:10 and plan on about 90 minutes. It stays more textured.
• Turkey: use Turkey Bone Broth Elixir and leftover roast turkey. A good post-Thanksgiving use for the last of the bird; see also our leftover turkey soup.
• Greens: stir in a handful of spinach or bok choy in the last few minutes.
• No ginger fan? Keep the coins in the pot for depth and skip the raw matchsticks on top.

Is chicken congee good when you're sick?

It's one of the most traditional sick-day foods there is, and it's easy to see why: it's warm, salty, soft, easy to eat a little at a time, and mostly liquid. That makes it a good choice when your appetite is low. It isn't a treatment for anything, and there's no special research on congee itself. For what's actually known about broth when you're under the weather, see is bone broth good for you when you're sick?

Storing and reheating

• Fridge: cool the congee and refrigerate it within 2 hours. It keeps 3 to 4 days in an airtight container.
• Reheating: it thickens a lot as it sits, almost to a solid. Reheat it on the stove with a splash of broth or water, stirring, until it's steaming hot (165°F) and back to the texture you like.
• Freezer: freeze in portions for up to 2 to 3 months. The texture turns slightly grainier after thawing, but a good stir and a splash of broth bring it back.

FAQs

Can you make congee with chicken broth?
Yes. Chicken broth is one of the most common ways to make it, and bone broth gives the richest result. Use it in place of some or all of the water at the same ratio.

What's the ratio of rice to broth for congee?
We use 1 cup of rice to 8 cups of liquid for a classic consistency, 1:7 for thick and 1:10 for thin.

What's the difference between congee and jook?
They're the same dish. Jook is the Cantonese name; congee is the word most English speakers use.

Can I use rotisserie chicken?
Yes. Skip the poaching step and stir 2 cups of shredded chicken into the finished congee for the last few minutes, just to heat through.

Why is my congee gluey?
Usually too little liquid or not enough stirring near the end. Stir in hot broth a little at a time until it loosens.

More warm, simple bowls: How to Make Congee · Congee Toppings · What to Eat When Your Digestion Feels Off · How to Use Bone Broth