Ginger-Scallion Chicken Congee with Chili Crisp

Why You’ll Love This Recipe

• Soul-warming comfort: silky rice porridge with gentle ginger warmth.
• Simple pantry seasonings highlight tender, shredded chicken.
• Customizable bowls: add scallions for freshness and chili crisp for heat.
• Foolproof method yields creamy congee without special equipment.

Grocery List

• Produce: Fresh ginger, scallions (spring onions)
• Dairy: None
• Pantry: Jasmine rice, low-sodium chicken broth, light soy sauce, toasted sesame oil, white pepper, neutral oil, kosher salt, chili crisp; Poultry: 1 lb bone-in, skin-on chicken thighs

Full Ingredients

Congee Base

• 1 cup (190 g) jasmine rice, rinsed
• 1 tbsp neutral oil (such as canola or grapeseed)
• 2-inch (30 g) piece fresh ginger, thinly sliced (divide in half)
• 2 scallion whites, lightly crushed (reserve greens for garnish)
• 6 cups (1.4 L) low-sodium chicken broth
• 3 cups (710 ml) water
• 1 tsp kosher salt, plus more to taste

Chicken

• 1 lb (450 g) bone-in, skin-on chicken thighs (3–4 pieces)

Seasoning & Garnish

• 1 tbsp light soy sauce (plus extra to taste)
• 1/2 tsp ground white pepper (plus extra for serving)
• 1 tsp toasted sesame oil
• 4–6 scallion greens, thinly sliced
• 1-inch (15 g) fresh ginger, cut into fine matchsticks (for topping)
• Optional: chili crisp, 1–2 tsp per bowl

Step-by-Step Instructions

Step 1: Rinse rice and prep aromatics

Rinse the jasmine rice in several changes of cool water, swishing with your hand, until the water runs mostly clear. Drain well. Thinly slice the ginger and separate the scallion whites from the greens. Lightly crush the white parts with the side of a knife; thinly slice the greens and reserve for topping.

Step 2: Bloom aromatics and toast the rice

In a large heavy pot or Dutch oven, heat the neutral oil over medium. Add half of the sliced ginger and the crushed scallion whites; cook 60–90 seconds until fragrant but not browned. Add the drained rice and stir for 30 seconds to coat the grains and lightly toast them.

Step 3: Build the congee base

Pour in the chicken broth and water, then add 1 teaspoon kosher salt. Bring to a boil, then immediately reduce to the gentlest simmer and partially cover (lid slightly ajar). Cook for 60 minutes, stirring every 10 minutes, scraping the bottom and sides to prevent sticking. Adjust heat to maintain a slow, steady burble. If the level drops too much, add hot water 1/2 cup at a time to maintain a loose porridge.

Step 4: Poach the chicken in the pot

Nestle the chicken thighs into the simmering congee. Continue to cook at a gentle simmer until the thickest part of the chicken reaches 165°F/74°C, about 15–20 minutes. Remove the chicken to a plate and let rest 5 minutes. Discard skin and bones, then shred the meat into bite-size pieces with two forks.

Step 5: Finish and season

Return the shredded chicken to the pot. Add the light soy sauce, ground white pepper, and toasted sesame oil. Stir vigorously for 30 seconds to break some grains and turn the congee silky. Taste and adjust: add a pinch of salt if needed, a splash more soy for savoriness, or hot water to loosen if it has thickened too much. For extra ginger aroma, stir in a few fresh slices now and remove before serving.

Step 6: Serve with fresh toppings

Ladle the congee into warm bowls. Top with plenty of sliced scallion greens and a pinch of matchstick ginger. Finish with an extra dusting of white pepper. Offer chili crisp at the table so each person can add 1–2 teaspoons to taste.

Pro Tips

• Stir regularly, especially in the last 20 minutes, to prevent sticking and to help the rice release starch for a creamy texture.
• Thickness is adjustable: add hot water or broth to loosen, or simmer uncovered a few extra minutes to thicken.
• For ultra-smooth congee, whisk the pot vigorously for 1 minute before serving or pulse with an immersion blender for 5–10 seconds.
• If using chicken breasts, poach 12–15 minutes to 165°F/74°C to avoid drying out.
• Keep seasoning light. White pepper provides warmth without overpowering the gentle chicken-and-ginger flavor.

Variations

• Pressure cooker: Combine all base ingredients and chicken in an Instant Pot. Cook on High Pressure 22 minutes, natural release 15 minutes. Shred chicken, season, and thin as needed.
• Gingery mushroom congee: Add 6 oz (170 g) sliced shiitakes in Step 2 with the aromatics; finish as directed.
• Rotisserie shortcut: Skip Step 4 and stir in 2 1/2 cups shredded rotisserie chicken in Step 5; heat through and season.

Storage & Make-Ahead

Refrigerate cooled congee in airtight containers for up to 4 days. It will thicken; reheat gently on the stove with 1/4–1/2 cup water or broth per serving until loosened and steaming. Freeze up to 3 months; thaw overnight in the fridge and reheat with additional liquid. Keep toppings (scallions, ginger, chili crisp) separate until serving.

Nutrition (per serving)

Approximate: 380 calories; 23 g protein; 15 g fat; 39 g carbohydrates; 1 g fiber; 980 mg sodium. Values vary with broth, soy sauce, and chili crisp amounts.