Chicken Congee

A slow-simmered bowl of comfort for cold winter days

This chicken and ginger congee is the kind of recipe you turn to when the days are cold and you want something deeply comforting but still light and nourishing. Slowly simmered on the stovetop, the rice breaks down into a silky, porridge-like texture while ginger, garlic, and homemade chicken broth build gentle layers of flavor. Finished with tender shredded chicken, fresh spinach, and a bright scallion-ginger drizzle, it’s a simple dish that feels restorative and grounding—perfect for winter evenings, slow weekends, or anytime you need a warm reset in a bowl.

Ingredients

• 1 cup short-grain white rice

• 1½ lb boneless, skinless chicken thighs

• 2 scallions, halved (plus 2 more, finely chopped)

• 1 (2-inch) piece fresh ginger, peeled (divided)

• 1 garlic clove, smashed

• 3 oz white button mushrooms, very thinly sliced

• 1 small carrot, peeled and diced (¼-inch pieces)

• ¼ tsp toasted sesame oil

• 2 oz baby spinach

• Kosher salt & black pepper

• Soy sauce, chile oil, or hot sauce (optional)

  
  

Scallion Ginger Sauce (Optional but excellent):

• 2 scallions, finely chopped

• 3 Tbsp safflower or canola oil

• 2 Tbsp white vinegar

• Remaining ginger, julienned

• Salt & pepper to taste

Instructions

1. Soak the ricePlace rice in a bowl and cover with water by about 2 inches. Let soak at room temperature for 30 minutes, then drain well.

2. Make the brothIn a large pot or Dutch oven, combine chicken, halved scallions, garlic, and half the ginger with 4 quarts water. Bring to a boil, then reduce to a gentle simmer. Skim foam as needed and cook until chicken is tender and cooked through, 45 minutes to 1 hour.Remove chicken and let cool. Strain broth; discard solids. You’ll have about 12 cups broth.

3. Build the congeeRinse out the pot. Heat sesame oil over low heat. Add drained rice and stir constantly until lightly toasted, about 2 minutes. Add mushrooms and carrot and cook another minute, scraping the bottom well.

   Add 8 cups of the reserved broth and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the rice breaks down and a thick, porridge-like consistency forms, about 30 minutes. Add more broth if needed.

4. Prepare the scallion sauceCombine chopped scallions, oil, vinegar, remaining ginger, salt, and pepper in a small bowl. Set aside.

5. Finish the congeeShred cooled chicken, discarding skin and bones. Stir spinach and 2 cups of shredded chicken into the congee until the spinach wilts. Season to taste.

6. ServeDivide congee among bowls. Top with remaining chicken, drizzle with scallion sauce, and serve with soy

   sauce or chile oil on the side.

   
   

Notes from the kitchen:

• Congee thickens quickly—loosen with warm broth when reheating.

• Extra broth and chicken freeze beautifully and make future meals effortless.

Bon Appétit!