Make a comforting, almost creamy congee rice bowl with ginger and chicken the next time you are feeling under the weather (or whenever you crave it).

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.

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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, 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.