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Ginger Chicken Congee


Pictured on right

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Ginger Chicken Congee 1 Picture


  • 4 cups chicken stock
  • 6 cups water
  • 1 2-inch piece ginger, peeled and minced
  • 1 cup long grain white rice, such as jasmine
  • 1 1/2 teaspoons salt, plus more to taste
  • Freshly ground black pepper
  • Chopped chives, for garnish
  • Crushed peanuts, for garnish
  • Chili-sesame oil, for garnish


Adapted from


Step 1

In a medium-large saucepan, combine stock, water, ginger, rice and 1½ teaspoons salt. Bring to a boil over medium-high heat, then stir and reduce heat to low. Simmer, stirring occasionally, until rice has broken down and congee has consistency of a thin oatmeal, about 1 hour. Season to taste with salt and pepper.

Ladle congee into bowls. Garnish each portion with chives, peanuts and a drizzle of oil.

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