Chinese · Breakfast & brunch

Chicken and ginger congee

Name: Chicken and ginger congee
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 cup jasmine rice, rinsed; 10 cups low-sodium chicken stock or water; 1 tablespoon finely julienned ginger, plus more to serve; 1 1/2 teaspoons kosher salt, divided; 12 ounces boneless skinless chicken thighs, thinly sliced; 1 tablespoon light soy sauce; 1 tablespoon Shaoxing wine; 2 teaspoons cornstarch; 1 teaspoon neutral oil; 1/4 teaspoon ground white pepper; 1 teaspoon toasted sesame oil; 4 scallions, thinly sliced; Fried shallots, for serving

Silky rice porridge with velveted chicken, fresh ginger, scallions, white pepper, and sesame oil.

About 1 hr 30 minTotal

About 1 hr 30 minActive

$Cost

EasyDifficulty

Makes 6 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

1 cup jasmine rice, rinsed
10 cups low-sodium chicken stock or water
1 tablespoon finely julienned ginger, plus more to serve
1 1/2 teaspoons kosher salt, divided
12 ounces boneless skinless chicken thighs, thinly sliced
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
2 teaspoons cornstarch
1 teaspoon neutral oil
1/4 teaspoon ground white pepper
1 teaspoon toasted sesame oil
4 scallions, thinly sliced
Fried shallots, for serving

Instructions

Combine rice, stock, ginger, and half the salt. , reduce to a lively simmer, and cook partly covered, stirring more often as it thickens, until grains break down, 60 to 70 minutes.
While porridge cooks, mix chicken with soy sauce, Shaoxing wine, cornstarch, neutral oil, white pepper, and remaining salt; marinate 15 minutes.
Adjust congee with hot water to a loose consistency—it thickens quickly in bowls. Bring back to a gentle simmer.
Separate chicken slices into the congee and stir gently until just cooked through, 3 to 5 minutes; do not hard-boil.
Finish with sesame oil. Serve with scallions, extra ginger, and fried shallots, adjusting soy sauce at the table.