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Chicken Congee (Jook)
Chicken Congee (Jook)
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Satisfying Chinese chicken rice porridge, also called congee or jook, is a comforting and flavorful dish.
Ingredients:
  • 1 1/2 pounds boneless, skinless chicken breasts, very thinly sliced
  • 2 tablespoons finely minced ginger
  • 3 green onions, whites chopped and greens thinly sliced lengthwise, divided
  • 2 teaspoons chicken bouillon
  • 1 teaspoon ground white pepper
  • 1 cup jasmine rice
  • 10 cups low-sodium chicken stock
  • Salt, to taste
  • 1 (2-inch) piece ginger, peeled and sliced into thin matchsticks, to garnish
Instructions:
  • Prepare the chicken: Combine sliced chicken breast, minced ginger, chopped green onion whites, chicken bouillon, and white pepper in a medium bowl. Mix well, cover, and refrigerate until ready to use in the congee.
  • Rinse the rice under cold water until it runs clear, then strain.
  • To cook the congee, in a large pot over high heat, bring the chicken stock to a rippling boil. Reduce the heat to medium, add the rice, and swirl gently to distribute evenly. Keep the lid slightly ajar, adjust the heat to maintain a low simmer, and cook without stirring until rice grains are no longer visible, about 1 1/2 hours.
  • Cook until chicken is no longer pink: Uncover and gently mix the congee. If you prefer a thinner consistency, add more stock or water. Submerge the seasoned chicken in the congee and stir to break up the slices. Cook over medium heat for 10 to 15 minutes, stirring often to prevent sticking.
  • Enhance with a touch of salt. Serve the chicken congee in a bowl or individual bowls and top with delicate slices of ginger and fresh scallion greens. Enjoy! Store any remaining congee in the fridge in an airtight container for up to 5 days. If it thickens when reheating, simply adjust the consistency by stirring in more stock or water to reach your desired texture. If you loved this recipe, share your feedback by rating it below!

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