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One-Pot Chicken Congee Recipe

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3.9 from 24 reviews

This comforting one-pot chicken congee recipe features tender, shredded chicken simmered in a fragrant rice porridge with ginger and scallions. Crispy baked chicken skin adds a delightful crunch, and versatile toppings allow personalization to taste. Perfect for a cozy meal, this dish combines gentle simmering with oven roasting to deliver rich flavors and satisfying textures.

Ingredients

Chicken and Broth

  • 4 bone-in skin-on chicken thighs (about 2 lbs)
  • 8 cups chicken stock
  • Kosher salt, to taste
  • Ground white pepper, to taste

Rice and Aromatics

  • 3/4 cup sushi rice
  • 2 inch piece of ginger
  • 6 scallions (green onions)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil

Additional Toppings (Optional)

  • Cilantro
  • Soft boiled eggs
  • Fried shallots
  • Chili crisp
  • Soy sauce or ponzu
  • Fresh ginger slices

Instructions

  1. Season the chicken: Pat the chicken thighs dry with paper towels and season all over with kosher salt and ground white pepper. Place them skin side up on a plate and refrigerate uncovered for 2 hours to develop flavor and dry the skin.
  2. Prep the green onions and ginger: Separate the dark green parts of the scallions from the white and light green parts. Discard the root ends of the white parts. Thinly slice the white/light green scallions into matchsticks and set aside. Thinly slice the dark green parts for garnish. Peel the ginger and cut it into thin matchsticks.
  3. Rinse the rice: Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear to remove excess starch. Set the rice aside to drain.
  4. Render the chicken skin: Heat olive oil in a 5-6 quart Dutch oven over medium-low heat. Once hot, add the chicken thighs skin side down and cook for 5-6 minutes until some fat renders out. Remove the chicken and place skin side up on a parchment-lined baking sheet. Allow to cool slightly, then carefully remove the skin from the thighs and leave on the baking sheet for crisping.
  5. Make the congee base: Remove all but 1 tablespoon of rendered fat from the pot and discard the excess. Add the thinly sliced ginger and white/light green scallions to the remaining fat and cook, stirring often, for about 2 minutes until fragrant. Stir in the rinsed rice and cook for another minute, tossing well to coat the grains. Pour in the chicken stock and toasted sesame oil, then return the chicken thighs to the pot.
  6. Simmer the congee: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring every 15 minutes to prevent sticking.
  7. Bake the chicken skin: Preheat the oven to 350°F (175°C). Place the baking sheet with the chicken skin in the oven and bake for 20 minutes or until golden brown and crispy. Remove and transfer the crispy skin to a paper towel-lined plate to drain excess oil.
  8. Shred the chicken: After the hour of simmering, carefully remove the chicken thighs from the pot. Continue cooking the rice congee, covered, for an additional 30 minutes to reach a creamy texture. When the chicken is cool enough to handle, shred the meat off the bones and stir it back into the congee. Adjust seasoning with salt, soy sauce, and white pepper to taste.
  9. Serve: Ladle the congee into bowls and top with crispy chicken skin, sliced dark green scallions, and any desired additional toppings such as cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce, ponzu, or fresh ginger for extra flavor and texture.

Notes

  • For best results, rinse the rice thoroughly to ensure a smooth congee texture.
  • Simmer the congee slowly and stir frequently to prevent rice from sticking to the bottom of the pot.
  • Removing the chicken skin and baking it separately ensures it stays super crispy.
  • Customize toppings to your preference for a personalized congee experience.
  • If short on time, using pre-cooked chicken or rotisserie chicken can shorten the cooking process, but simmering the rice will still take time.

Find it online: https://recipethrive.com/one-pot-chicken-congee-recipe/