Congee

Congee is China's ultimate comfort food: rice cooked slowly in plenty of water until it breaks down into a silky, creamy porridge. This chicken and ginger version is gentle, warming and endlessly customisable. Top it with spring onions, soy sauce and a drizzle of sesame oil for a bowl that soothes any day.

Prep time

10 mins

Cook time

60 mins

Total time

70 mins

Servings

4 servings

Calories

280

Ingredients

• 150 g jasmine rice, rinsed
• 1.5 litres water or chicken stock
• 200 g chicken breast
• 1 tablespoon fresh ginger, julienned
• 2 spring onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 1 century egg or soft-boiled egg (optional)

Instructions

1. Place the rinsed rice and water or stock in a large pot and bring to a boil over high heat.
2. Reduce to a low simmer and cook uncovered for 45 minutes, stirring occasionally to stop the rice sticking.
3. Add the chicken breast and ginger, then simmer for a further 15 minutes until the chicken is cooked through.
4. Lift out the chicken, shred it with two forks and return it to the pot.
5. Season with salt, white pepper and soy sauce, and stir until the congee is silky and creamy.
6. Ladle into bowls and top with spring onions and a drizzle of sesame oil.
7. Serve hot, with extra soy sauce and chilli oil on the side if you like.

Pro tips

• Stir every 10 minutes or so to stop the rice catching on the bottom.
• Add more hot water if the congee gets thicker than you like.
• A splash of stock instead of water gives a richer flavour.
• Congee reheats well; loosen it with a little water when warming.

Frequently asked questions