Ingredients:

  • 1 cup jasmine rice, rinsed thoroughly
  • 8 cups low-sodium chicken broth or water
  • 1-inch piece fresh ginger, peeled and sliced thinly
  • 2 cloves garlic, smashed (optional)
  • 2 boneless, skinless chicken thighs (about 8 oz)
  • 1 tsp soy sauce (light)
  • Pinch of salt
  • 3 green onions, thinly sliced
  • Fresh coriander (cilantro) leaves, roughly chopped
  • 1 tbsp toasted sesame oil
  • White pepper to taste
  • Optional: soy sauce, chili oil, crispy fried shallots

Instructions:

  1. Place chicken thighs in a large pot with chicken broth, soy sauce, and a pinch of salt. Bring to a simmer over medium heat.
  2. Add sliced ginger and garlic to the pot, then stir in the rinsed jasmine rice.
  3. Reduce heat to low, cover partially, and simmer gently for about 1 hour, stirring occasionally to prevent sticking. The rice should break down and create a thick, creamy porridge consistency.
  4. Remove the chicken thighs, shred them finely, and return the shredded chicken to the pot.
  5. Taste the congee and adjust seasoning with salt and white pepper. Stir in toasted sesame oil for a nutty aroma.
  6. Ladle the congee into bowls and top with green onions, fresh coriander, and optional garnishes such as chili oil or crispy fried shallots.