Ginger and Chicken Congee
Prep time
Cook time
Total time
Congee is a satisfying rice porridge slow-cooked with a high water to rice ratio. It is a blank palette for adding meats, seafood, spices and vegetables. I love this chicken and ginger combination, cooked on the stove top. A great meal for when you're feeling under-the-weather.
Recipe type: Main dish/side dish
Cuisine: Asian
Serves: 6 portions
  • 2 bone-in chicken breasts
  • 1 cup white rice, jasmine works well
  • 10 cups of water
  • 4 tablespoons rice vinegar
  • 1 teaspoon salt
  • ¼ cup of sliced green onion
  • 4-5 chunks of sliced fresh ginger
  • sriracha, extra green onion and soy sauce for topping
  1. Put rice, water, chicken, ginger, salt and onion into pot.
  2. Cook on medium heat until boiling and reduce to low heat.
  3. Cook for 2 hours, until chicken is cooked.
  4. Remove chicken and let cool. Continue simmer of rice mixture.
  5. After chicken cools, shred into meat into small and thin pieces and put back into soup. (leave bones out)
  6. Stir and continue to cook until rice is disintegrated and soup thickens.
  7. May add more water if soup becomes too thick. Ideal consistency is a heart, pearly porridge.
  8. Cook for additional 30 minutes and remove ginger chunks with slatted spoon.
  9. Serve in individual bowls and top with soy sauce, sriracha and onions as desired.
  10. Enjoy!
Recipe by Dining With A Doc at