Ginger Chicken Congee with Soft Egg
Silky, slow-simmered rice porridge with tender poached chicken, fresh ginger and a soft-boiled egg. Gentle, comforting and made with just water, so there is no hidden broth.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 1 hr 15
- Serves
- 4
Congee thickens as it sits, so loosen leftovers with a splash of hot water when reheating. A pinch of extra salt at the end brings out the rice flavor. Use unsalted water here rather than store-bought broth, which often has hidden flavorings.
Method
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Combine the rice, water, half the ginger and the salt in a large pot. Bring to a boil, then reduce to a low simmer.
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Nestle the chicken thighs into the pot. Partly cover and simmer gently, stirring occasionally from the bottom so the rice does not stick, for .
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Lift out the chicken and shred it with two forks. Keep simmering the congee, uncovered, for more, until the rice has broken down and the texture is thick and creamy. Add a splash of hot water if it gets too thick.
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Meanwhile, lower the eggs into boiling water and cook for 6 1/. Cool in ice water, then peel.
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Stir the shredded chicken back in and taste for salt. Ladle into bowls and top each with a halved egg, the remaining ginger, cilantro, soy sauce, sesame oil, white pepper and sesame seeds.
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