Description

A deeply comforting one-pot chicken congee with silky rice porridge, tender shredded chicken, fresh ginger, and scallions, finished with customizable savory toppings.

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lbs)

1 tablespoon olive oil

1 (2-inch) piece fresh ginger, cut into matchsticks

6 scallions, separated and sliced

¾ cup sushi rice

8 cups chicken stock

1 tablespoon toasted sesame oil

Kosher salt, to taste

Ground white pepper, to taste

Optional toppings: cilantro, soft-boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, fresh ginger

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Instructions

Pat chicken thighs dry and season generously with salt and white pepper. Place skin-side up on a plate and refrigerate uncovered for 2 hours.
Separate scallion whites from dark greens. Slice whites into matchsticks and thinly slice greens for garnish. Prep ginger.
Rinse sushi rice under cold water until clear; set aside.
Heat olive oil in a large Dutch oven over medium-low heat. Add chicken skin-side down and cook 5–6 minutes to render fat. Transfer chicken to a plate, remove skin, and place skin on a parchment-lined baking sheet.
Discard all but 1 tablespoon of rendered fat. Add ginger and scallion whites to the pot and cook about 2 minutes until fragrant.
Stir in rice and cook 1 minute. Add chicken stock and sesame oil. Return chicken thighs to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring every 15 minutes.
Bake chicken skin at 350°F (175°C) for about 20 minutes until golden and crispy; set aside.
Remove chicken thighs from the pot and continue simmering the rice for 30 minutes.
Shred chicken meat and return it to the congee. Season to taste with salt or soy sauce and additional white pepper.
Ladle into bowls and top with crispy chicken skin, scallion greens, and desired toppings.

Notes

Stir occasionally to prevent sticking.

Add water or stock to adjust thickness.

Bone-in chicken adds deeper flavor, but boneless thighs can be used.

Flavor improves after resting.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dish
Method: Simmering
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 2g
Sodium: 680mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 28g
Cholesterol: 135mg