RECIPES

Chicken Congee

By Alice Waters
October 24, 2025
Serves
8 servings
Ingredients
2 skinless chicken breast fillets (6 to 8 ounces each)
1 tablespoon plus 1 teaspoon kosher salt
1-inch piece ginger, peeled and coarsely chopped
2½ cups short-grain brown rice
4 scallions
Steps
  1. Bring 5 quarts cold water to a boil in a large pot.
  2. Reduce the heat to a simmer, add the chicken breasts, and gently poach for 15 to 20 minutes, or until cooked through with an internal temperature of 165°F.
  3. Remove the chicken from the poaching liquid and let cool.
  4. When cool enough to handle, shred the chicken into bite‑sized pieces and season lightly with 1 teaspoon salt. Divide into 8 equal portions.
  5. Add the remaining 1 tablespoon salt, the ginger, and the rice to the poaching liquid and bring to a boil. Stir, reduce the heat to a low simmer, and tightly cover with a lid.
  6. Cook the rice for 2 hours or longer, stirring every 15 minutes or so, until it is very soft and thick like oatmeal.
  7. Thinly slice the scallions.
  8. Spoon the congee into 8 bowls and top each with a little pile of the shredded chicken and scallions.
  9. Serve with baby bok choy or steamed broccoli florets for dipping.
Cook a meal for someone you love
Cook a meal for someone you love