Ingredients
Scale
- 1 cup jasmine rice
- 6 cups chicken broth
- 1 tablespoon soy sauce
- 2 green onions, chopped
- 1 ginger piece, sliced
- 2 chicken thighs, skin-on
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, combine the rice, chicken broth, soy sauce, green onions, and ginger.
- Bring to a boil over medium heat, then reduce to a simmer. Cook until the rice is soft and the porridge reaches desired consistency, about 30-40 minutes.
- Meanwhile, in a separate skillet, sear the chicken thighs skin-side down until the skin is crispy. Flip and cook through.
- Once the congee is ready, serve hot with the crispy chicken on top.
- Garnish with fresh cilantro and additional green onions as desired.
Notes
- For a richer flavor, use homemade chicken broth.
- You can add toppings like fried garlic, chili oil, or shredded vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg