Chicken-Ginger Congee with Scallions and Soft Egg

Why You’ll Love This Recipe

• Soul-soothing texture: silky, spoonable rice porridge with warming ginger.
• Balanced flavors: savory chicken, soy, and sesame with fresh scallion brightness.
• Customizable bowls: add chili crisp, more soy, or extra broth to your liking.
• Meal-prep friendly: base reheats beautifully; toppings finish it in minutes.

Grocery List

• Produce: Fresh ginger, garlic, scallions, shallots (if making crispy shallots)
• Dairy: None
• Pantry: Jasmine rice, low-sodium chicken broth (or bouillon), soy sauce, toasted sesame oil, white pepper, sesame seeds, chili crisp (optional), neutral oil (for frying shallots)

Full Ingredients

Congee Base

• 1 cup (190 g) jasmine rice, rinsed until mostly clear
• 8 cups (1.9 L) low-sodium chicken broth (or water + 2 tsp kosher salt)
• 2 bone-in, skin-on chicken thighs (about 1 lb / 450 g)
• 2-inch (5 cm) knob fresh ginger, thinly sliced (plus a few matchsticks for garnish, optional)
• 2 garlic cloves, smashed
• 4 scallions, whites cut into 1-inch pieces and greens thinly sliced
• 2–3 tbsp low-sodium soy sauce, to taste
• 1 tbsp toasted sesame oil (1 tsp for the pot, rest for drizzling)
• 1/4 tsp ground white pepper
• Kosher salt, to taste

Soft Eggs

• 4 large eggs
• Ice water for shocking

Toppings & Finishers

• 1/2 cup crispy shallots (store-bought or homemade; see below)
• Extra soy sauce and toasted sesame oil, for drizzling
• 1 tsp sesame seeds (black or white)
• Chili crisp or chili oil, to taste (optional)

Optional Homemade Crispy Shallots

• 2 small shallots (about 4 oz / 115 g), very thinly sliced
• 1/2 cup (120 ml) neutral oil (canola or peanut)
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Rinse rice and prep aromatics

Place the jasmine rice in a bowl and rinse under cool water, swishing with your fingers, until the water runs mostly clear (3–4 changes). Slice the ginger thinly, smash the garlic, and separate the scallion whites from the greens (slice the greens thin for garnish).

Step 2: Start the congee base

In a large heavy pot or Dutch oven, combine rinsed rice, 8 cups broth (or water plus 2 tsp kosher salt), sliced ginger, smashed garlic, scallion whites, and chicken thighs. Bring to a boil over high heat, then immediately reduce to a very gentle simmer, 190–200°F. Partially cover (lid slightly ajar) and cook for 60–70 minutes, stirring every 10–15 minutes to prevent sticking and to release starch.

Step 3: Shred the chicken and adjust the texture

At around 45 minutes, stir more vigorously for 30–60 seconds to help break down the grains. If the congee gets too thick, add hot water or broth 1/2 cup at a time to keep it creamy and spoonable. When the rice is silky and the grains are barely distinct, remove the chicken to a board, discard the skin and bones, shred the meat, and return it to the pot.

Step 4: Soft-boil and peel the eggs

Meanwhile, bring a medium pot of water to a boil, then lower to a brisk simmer (200–212°F). Gently lower in the eggs and cook 6½ minutes for a jammy center. Transfer to an ice-water bath for 2 minutes, tap all over, and peel carefully under running water. Set aside.

Step 5: Season the pot

Stir in 2 tbsp soy sauce, 1 tsp toasted sesame oil, and the white pepper. Taste and adjust salt or soy to your liking. The congee should be creamy and pourable; add a splash more hot liquid if needed to loosen just before serving.

Step 6: Make crispy shallots (optional but wonderful)

Heat the neutral oil in a small saucepan over medium-low to 275–300°F. Add the sliced shallots and cook, stirring occasionally, 5–8 minutes until light golden. They will darken further off the heat. Strain onto paper towels, sprinkle with a pinch of salt, and reserve 2 tbsp of the shallot oil for drizzling. Alternatively, use 1/2 cup store-bought crispy shallots.

Step 7: Assemble and garnish

Ladle hot congee into warm bowls. Top each with shredded chicken, a halved soft egg, a generous handful of scallion greens, and 2 tbsp crispy shallots. Drizzle with a little soy sauce and toasted sesame (or reserved shallot oil), then finish with sesame seeds and chili crisp if you like. Serve immediately, piping hot and comforting.

Pro Tips

• Texture control: Congee thickens as it cools. Keep extra hot water or broth nearby and thin to your preferred consistency just before serving.
• Prevent sticking: Stir the bottom regularly, especially during the last 20 minutes when starches are most active.
• Ultra-smooth option: For a silkier finish, briefly blitz a portion of the congee with an immersion blender, then stir back in.
• Egg perfection: For consistent jammy eggs, use room-temperature eggs and start timing the moment they enter the simmering water.
• Pressure cooker shortcut: Cook rice, broth, ginger, garlic, scallion whites, and chicken at High Pressure for 30 minutes; natural release 15 minutes, then season.

Variations

• Rotisserie shortcut: Use 2 cups shredded rotisserie chicken; simmer the rice in broth 60 minutes, then add chicken in the last 5 minutes.
• Vegetarian/vegan: Swap in mushroom or vegetable broth; omit chicken and add sautéed mushrooms or cubed silken tofu. Use tamari instead of soy if gluten-free.
• Turmeric-miso: Add 1/2 tsp ground turmeric at the start; whisk in 1–2 tbsp white miso off heat for savory depth.

Storage & Make-Ahead

Refrigerate congee (without eggs) in an airtight container for up to 4 days. It will thicken—reheat gently with 1/4–1/2 cup water or broth per serving to loosen, stirring often. Soft eggs keep up to 3 days refrigerated, unpeeled. Crispy shallots store in an airtight jar at room temperature for 1 week. Congee freezes well for up to 3 months; thaw overnight and reheat with added liquid.

Nutrition (per serving)

Approximate: 480 calories; 16 g fat; 55 g carbohydrates; 22 g protein; 2 g fiber; 850 mg sodium. Nutrition will vary with toppings and broth choice.