Chicken and Ginger Congee Recipe – 100 Mile Table
  • 2cups cooked jasmine rice
  • 200g boneless chicken thigh fillet, diced
  • 2tbsp ginger, julienne
  • 1good slug shaoxing
  • 1good slug light soy sauce
  • 1/2tsp sesame oil
  • finely sliced shallots, to serve
  • fried eschallots, to serve
  • cracked white pepper, to serve
  • chilli sauce, to serve
  1. Put the rice into a small-medium saucepan and cover with cold water. The water needs to be about 2cm above the top of the rice. Place over a medium heat and bring to a simmer. Add the diced chicken and ginger along with the shaoxing, soy and sesame oil, stir well and simmer 4 to 5 minutes or until the chicken is cooked.
  2. Taste the congee to make sure all the flavours are just right. All soys taste a little different and have differing levels of salt so it is important to always taste your congee to make sure it balances. The texture should be almost soupy, not dry.
  3. Serve the congee into 4 bowls and top each with fresh and fried eschallots and a pinch of pepper. Serve your favourite chilli sauce on the side.
Recipe Notes

Note from Sarah Swan: I occasionally like to serve a soft fried egg on top of the congee.