Ginger-Kissed Chicken Congee
A Vietnamese hug in a bowl — velvety rice porridge slow-cooked until the grains dissolve into creamy silk, crowned with shredded poached chicken, a blizzard of fresh herbs, and a punch of ginger and fish sauce. This is the breakfast that Vietnamese grandmothers prescribe for everything from cold mornings to broken hearts.
Ingredients
- 1 cup jasmine rice, rinsed thoroughly
- 8 cups chicken broth (or water with bouillon)
- 1 lb bone-in chicken thighs (skin-on for richer broth)
- 1 large knob fresh ginger (about 3 inches), half sliced and half julienned
+ 11 more ingredients
Instructions
Rinse the jasmine rice under cold water until the water runs clear, then drain well.
Place the chicken thighs, sliced ginger, and chicken broth in a large pot. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface during the first 10 minutes.
After 25 minutes, remove the chicken thighs and set them aside to cool. Keep the broth simmering.
Add the rinsed rice and turmeric to the broth. Stir well, then reduce heat to low. Cook for 30-35 minutes, stirring occasionally to prevent sticking, until the rice breaks down into a thick, creamy porridge.
While the porridge cooks, shred the chicken into bite-sized pieces, discarding the skin and bones.
Heat the vegetable oil in a small skillet over medium heat. Fry the sliced shallots until golden and crispy, about 4-5 minutes. Drain on paper towels.
Season the porridge with fish sauce, sugar, and black pepper. The consistency should be thick but still pourable — add more broth or water if it gets too thick.
Ladle the hot porridge into bowls. Top generously with shredded chicken, julienned ginger, fried shallots, fresh herbs, and green onions. Finish with a crack of black pepper and a lime wedge on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI