Silky Chicken Congee with Ginger & Scallions
A classic Chinese comfort bowl of rice simmered until creamy with shredded chicken, fresh ginger, and warming spices. Topped with crispy shallots and bright scallions for depth and textural contrast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
11 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring stock to a boil in a large pot over medium-high heat, ~4 minutes.
Step 2
Add chicken breast whole. Return to a gentle boil, then reduce heat to low.
Step 3
Poach chicken for 12–15 minutes until cooked through (no pink at center).
Step 4
Remove chicken with tongs to a cutting board. Cool 2 minutes, then shred into bite-sized pieces.
Step 5
Add rice to the simmering stock. Stir once to prevent clumping.
Step 6
Reduce heat to medium-low. Simmer uncovered for 30–35 minutes, stirring occasionally.
Step 7
Rice should break down and thicken the broth to a creamy consistency, not runny.
Step 8
Heat neutral oil in a small skillet over medium-high until it shimmers, ~60 seconds.
Step 9
Add minced ginger and white scallion parts. Toast until fragrant, ~90 seconds.
Step 10
Pour ginger-scallion oil into the congee pot. Stir to combine.
Step 11
Add shredded chicken back to the pot. Stir gently to distribute.
Step 12
Season with soy sauce, salt, and white pepper. Taste and adjust.
Step 13
Drizzle sesame oil over the surface. Garnish with green scallion slices.
Step 14
Ladle into bowls. Serve hot.
Tools you’ll need
- large pot (5–6 quart capacity)
- cutting board
- tongs
- wooden spoon
- small skillet
- ladle
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
