Ingredients
Scale
- 1 cup jasmine rice, rinsed
- 6 cups chicken stock or water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 1 cup shredded cooked chicken
- Optional toppings: sliced scallions, pickled vegetables, sliced century egg
Instructions
- Rinse the jasmine rice until the water runs clear, then drain.
- In a large pot, bring stock to a simmer and add the rice; cook, stirring occasionally, for 25-30 minutes until creamy.
- Stir in shredded chicken, soy sauce, garlic, and ginger; simmer 5 minutes to heat through.
- Taste and adjust seasoning; ladle into bowls and top with scallions and sesame oil.
Notes
- Rinse rice until water runs clear for a smoother congee.
- Adjust thickness by adding more stock or water to reach desired consistency.
- Use chicken thigh for extra flavor and tenderness.
- Leftovers store in fridge up to 3 days. Reheat with a splash of stock.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-free, Nut-free
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg
