Next time you are feeling under the weather, instead of the usual chicken noodle soup, make a pot of this soothing and healing ginger chicken congee (or in Chinese, jook). Congee, a savory rice porridge, was my childhood comfort food and I could always count on my mom to have a big pot simmering on the stove whenever anyone in the family became sick. It’s prepared by slowly cooking rice with some type of meat or vegetable stock and it turns wonderfully creamy and almost smooth after the slow cooking. Its quiet simplicity makes it the perfect vehicle for adding an endless number of condiments and garnishes.
Congee is commonly made with white rice, but I prefer brown rice for both the flavor and the health benefits. Ginger does wonders for so many ailments and I made sure this version was simmered with plenty of ginger in addition to the chicken. I garnished it with sautéed bok choy, sliced scallions, extra shredded ginger, sesame seeds, and chili oil. The chili oil (I like this one) adds a lot of character and some heat, but swap it out for sesame oil if you prefer or use sriracha instead. Sometimes we add some kimchi if I have a batch ready and any other dark leafy greens can be used in place of the bok choy. I’ve found that using the slow cooker is the easiest way to make congee, although the stove can certainly be used if you are willing to stir occasionally to prevent the rice from sticking to the bottom of the pot. The congee will thicken considerably as it sits so be sure to add additional broth or water as needed.
Step by Step Guide to Making Ginger Chicken Brown Rice Congee
1. Preparing the Congee:
- In the bowl of a slow cooker, combine brown rice, water, ginger slices, chicken thighs, chicken broth, soy sauce (or tamari), and kosher salt.
- Cook on high heat setting for 5-6 hours or on low heat setting for 7-8 hours.
2. Handling the Chicken:
- Approximately halfway through the cooking time, remove the chicken thighs from the slow cooker.
- Set aside to cool.
3. Finishing the Congee:
- The congee is ready when it reaches a smooth consistency. Adjust seasoning with additional salt if necessary.
4. Shredding the Chicken:
- Once cooled, shred the chicken into bite-sized pieces using two forks or hands.
5. Serving:
- Ladle the congee into bowls.
- Top with shredded chicken and a selection of garnishes like sautéed bok choy, sesame seeds, scallions, shredded ginger, chili oil, and cilantro.
Ginger Chicken Brown Rice Congee
- Total Time: 375 minutes
- Yield: Serves 4
Description
Comforting and flavorful, this ginger chicken congee is perfect for a chilly evening. Slow-cooked to perfection, its a simple yet satisfying meal.
Ingredients
- 1.25 cups (296 ml) brown rice
- 4 cups (946 ml) low-sodium chicken broth
- 8 cups (1893 ml) water
- 2-inch piece ginger
- 1 lbs (454 g) boneless, skinless chicken thighs
- Splash tamari or soy sauce
- 2 teaspoons kosher salt
- Sautéed bok choy or other greens
- Sesame seeds
- Scallions
- Shredded ginger
- Chili oil, sriracha, or sesame oil
- Cilantro
Instructions
- Preparing the Congee:
- In the bowl of a slow cooker, combine brown rice, water, ginger slices, chicken thighs, chicken broth, soy sauce (or tamari), and kosher salt. Cook on high heat setting for 5-6 hours or on low heat setting for 7-8 hours.
- Handling the Chicken:
- Approximately halfway through the cooking time, remove the chicken thighs from the slow cooker and set aside to cool.
- Finishing the Congee:
- The congee is ready when it reaches a smooth consistency. Adjust seasoning with additional salt if necessary.
- Shredding the Chicken:
- Once cooled, shred the chicken into bite-sized pieces using two forks or hands.
- Serving:
- Ladle the congee into bowls. Top with shredded chicken and a selection of garnishes like sautéed bok choy, sesame seeds, scallions, shredded ginger, chili oil, and cilantro.
Notes
- For a creamier congee, blend a portion of the cooked congee with an immersion blender before adding the chicken.
- Substitute chicken breasts for thighs, reducing cooking time by 1-2 hours.
- Store leftover congee in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
Can I use white rice instead of brown rice for this congee?
Yes, you can use white rice, but the texture and flavor will differ; brown rice adds a nuttier taste and more health benefits.
What can I substitute for bok choy if I don’t have any?
You can use any dark leafy greens, such as spinach or kale, as a substitute for bok choy in this recipe.
How long should I simmer the congee in the slow cooker?
For optimal results, simmer the congee in the slow cooker for about 6 to 8 hours on low heat.
You don’t have the 8 cups of water in the instructions, where/when do they go in
Good catch — thanks for pointing that out.
The 8 cups of water go in at the beginning with the rice and chicken. In other words, add the brown rice, chicken, ginger, and the 8 cups of water to the pot (or slow cooker) at the start so everything cooks together and the rice can break down into the congee.