Ginger Chicken Congee with Scallions

• 4 cups chicken broth
• 1 cup water
• 1 cup short-grain rice, rinsed
• 1/2 cup shredded cooked chicken
• 2 tablespoons minced fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 3 green onions, thinly sliced
• Salt to taste
• 1/4 teaspoon white pepper
• 2 tablespoons toasted sesame seeds (optional)
• Lime wedges for serving

Steps

1. 1 Combine chicken broth, water, and rice in a large pot.
2. 2 Bring to a boil, then reduce heat to low.
3. 3 Stir in minced ginger and let simmer uncovered for 40 minutes, stirring occasionally, until rice is very soft and mixture is porridge-like.
4. 4 Stir in shredded chicken and soy sauce, cook for an additional 5 minutes.
5. 5 Season with salt and white pepper to taste.
6. 6 Drizzle with sesame oil before serving.
7. 7 Top with sliced green onions and sesame seeds.
8. 8 Serve with lime wedges on the side.

Equipment

• Large pot

Variations

• Add a poached egg for a heartier meal.
• Stir in some shredded cooked shrimp for extra seafood flavor.

Substitutions

• Substitute short-grain rice with jasmine rice if preferred.
• Use coconut milk in place of some of the broth for a creamy twist.

Pairings

• Perfect with a cup of hot tea.
• Pairs well with steamed bao buns.

Nutrition

Tips

• For extra richness, stir in a beaten egg at the end of cooking, whisking gently.
• Use vegetable broth for a vegetarian version.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore consistency.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with additional broth if needed.

Serving Suggestions

• Serve with a side of pickled vegetables or kimchi for a tangy contrast.
• Pair with a simple green salad for a complete meal.

FAQ