Chicken Congee (Jook)

Tutorial video

Ingredients (9)

• 1 cup short-grain rice
• 8 cups water
• 200 g chicken thigh, bone‑in and skinless, cut into bite‑size pieces
• 2 slices fresh ginger, thinly sliced
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon chicken bouillon powder (optional)
• Pinch of salt
• Chopped scallions for garnish (optional)

Nutrition (per serving)

Calories

250 kcal

Carbohydrate

45 g

Protein

12 g

Fat

4 g

Fiber

1 g

Sodium

600 mg

Calcium

20 mg

Potassium

300 mg

Iron

1 mg

Zinc

1 mg

Magnesium

15 mg

Cholesterol

30 mg

Instructions

• Rinse the rice under cold water until the water runs clear.
• In a large pot, bring the water to a boil.
• Add the rinsed rice to the boiling water and stir once to prevent sticking.
• Reduce heat to low, cover the pot, and let the rice simmer for about 30 minutes, stirring occasionally.
• While the rice cooks, season the chicken pieces with a pinch of salt.
• When the rice has broken down and the mixture looks thick and soupy, whisk the congee to create a smooth texture.
• Add the chicken pieces to the pot and continue simmering for another 10‑12 minutes, or until the chicken is cooked through.
• Stir in the sliced ginger, light soy sauce, sesame oil, and chicken bouillon (if using); simmer for 2 minutes to blend flavors.
• Taste and adjust seasoning with more salt or soy sauce if needed.
• Ladle the congee into bowls, garnish with chopped scallions if desired, and serve hot.