Cantonese Congee (Jook)

Ingredients

• •1/2 cup jasmine rice
• •6 cups chicken broth
• •2 cups water
• •4 slices fresh ginger, thinly sliced
• •2 (about 10 oz) boneless chicken thighs
• •1 tbsp soy sauce
• •1 tsp sesame oil
• •1/4 tsp white pepper
• •4 stalks scallions, thinly sliced
• •2 tbsp fresh ginger, julienned, for topping
• •4 eggs (optional)

Directions

1. 1Rinse rice once, then combine with chicken broth, water, and sliced ginger in a large pot.
2. 2Bring to a boil over high heat, then lower to a gentle simmer and add whole chicken thighs.
3. 3Simmer uncovered, stirring every 10 minutes, for 40–45 minutes until rice breaks down into a creamy porridge.
4. 4Remove chicken, shred it with two forks, and return to the pot.
5. 5Season with soy sauce, sesame oil, and white pepper.
6. 6If adding eggs, crack each into the hot congee, cover, and let sit 3 minutes until whites are just set.
7. 7Ladle into bowls and top with sliced scallions and julienned ginger.

💡 For faster congee on a weeknight, use leftover cooked rice and reduce simmering time to 20 minutes — the texture will be slightly less silky but still delicious. White pepper is key for authentic flavour; it's in the spice aisle of any grocery store.

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