Ingredients
Chicken Congee
- 4 bone-in skin on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 2 inch piece of ginger
- 6 scallions
- 3/4 cup sushi rice
- 8 cups chicken stock
- 1 tablespoon toasted sesame oil
- Kosher salt, to taste
- Ground white pepper, to taste
Additional Toppings
- Cilantro
- Soft boiled eggs
- Fried shallots
- Chili crisp
- Soy sauce or ponzu
- Fresh ginger
Instructions
- Season the chicken. Pat chicken thighs dry thoroughly with paper towels, then season evenly with salt and white pepper. Place them skin side up on a plate and refrigerate uncovered for 2 hours to allow the seasoning to penetrate and the skin to dry for crisping.
- Prep the green onions and ginger. Separate the scallions into dark green parts and white/light green parts. Discard root ends from the white/light green parts. Slice the white/light green scallions into thin matchsticks and set aside. Thinly slice the dark green scallions for garnish. Peel the ginger and cut it into thin matchsticks.
- Rinse the rice. Place sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch. Let it drain to dry.
- Render the chicken skin. Heat olive oil in a 5-6 quart Dutch oven over medium-low heat. Place chicken thighs skin side down to render fat and crisp skin for about 5-6 minutes. Remove chicken to a plate skin side up. Allow to cool slightly, then carefully remove the skin and place it on a parchment-lined baking sheet for later crisping.
- Make the congee base. Remove all but 1 tablespoon of chicken fat from the pot and discard excess. Add thinly sliced ginger and white/light green scallions to the fat and sauté for 2 minutes until fragrant, stirring frequently. Add rinsed rice and cook for 1 minute, tossing to coat with fat and aromatics.
- Simmer the congee. Stir in the chicken stock and toasted sesame oil. Return the chicken thighs to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. Stir every 15 minutes to prevent sticking.
- Crisp the chicken skin. Meanwhile, preheat oven to 350°F (175°C). Bake the chicken skin on the parchment-lined baking sheet for 20 minutes or until golden and crispy. Remove and drain excess oil on paper towels.
- Shred the chicken. After the first hour of simmering, remove chicken thighs from the pot. Continue cooking the rice covered for an additional 30 minutes to achieve a creamy texture. Once chicken is cool enough to handle, shred meat from the bones and return it to the congee. Season with salt, soy sauce, and white pepper to taste.
- Serve. Ladle congee into bowls and top with crispy chicken skin, sliced scallions, and any additional desired toppings such as cilantro, soft boiled eggs, fried shallots, chili crisp, or fresh ginger.
Notes
- For best results, use bone-in, skin-on chicken thighs for flavor and tenderness.
- Rinsing the rice thoroughly removes excess starch, ensuring a smooth, silky congee texture.
- Rendering and baking the chicken skin separately yields crisp, tasty topping contrast.
- Stirring the congee regularly prevents rice from sticking and burning on the bottom of the pot.
- Adjust the thickness of congee by adding more chicken stock or cooking longer for creamier consistency.
- Additional toppings can be customized to personal taste; soy sauce or ponzu add brightness and saltiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
