Gluten-Free Congee

Ingredients

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• 1 cup jasmine rice Shop
• 6 cups chicken stock Shop
• 6 cups water
• 2 inch piece fresh ginger, sliced, plus 1 tbsp julienned for serving
• 1 1/2 lb bone-in, skin-on chicken thighs
• 1 1/2 tsp salt, or to taste
• 1/4 tsp ground white pepper
• 4 scallions, thinly sliced
• 2 tsp toasted sesame oil Shop
• 2 tbsp tamari Shop
• 1/4 cup chopped cilantro (optional)

Instructions

1. 1 Rinse the rice in cold water until it runs mostly clear, then drain.
2. 2 In a large heavy pot, bring the stock, water, sliced ginger and rice to a boil. Add the chicken thighs, lower the heat and simmer partly covered for 25-30 minutes, until the chicken reaches 175°F (79°C).
3. 3 Lift out the chicken and let it cool. Keep the congee at a gentle simmer, stirring every 10 minutes and scraping the bottom, for 60-75 minutes more, until the rice breaks down and is thick and creamy. Add hot water if it gets too thick.
4. 4 Shred the chicken, discarding the skin and bones, and stir it back into the congee with the salt and white pepper. Remove the ginger slices.
5. 5 Ladle into bowls and top with scallions, julienned ginger, a drizzle of sesame oil, tamari and cilantro.

Tips & Notes

• Stir the congee often and scrape the bottom of the pot. Rice starch settles and scorches easily during the long simmer.
• Freeze the rinsed rice for an hour before cooking. Frozen grains crack and break down faster, which shortens the congee's cooking time.
• Congee thickens as it cools. Loosen leftovers with hot water or stock while reheating.

Common questions