Description
A comforting, silky rice porridge made with leftover rotisserie chicken, infused with ginger and garlic for a warm, soothing meal. Perfect for cozy days when you want something simple yet nourishing.
Ingredients
1 cup jasmine rice
8 cups chicken broth
2 cups shredded rotisserie chicken
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt to taste
White pepper to taste
2 green onions, sliced
Optional toppings: soft-boiled eggs, chili oil, fried shallots, cilantro
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a large pot, combine the rice and chicken broth and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 30–40 minutes, stirring occasionally, until the rice breaks down and the mixture becomes creamy.
- Add grated ginger and minced garlic, stirring well to combine.
- Fold in the shredded rotisserie chicken and cook for another 5–10 minutes until heated through.
- Season with soy sauce, sesame oil, salt, and white pepper to taste.
- If the congee is too thick, add additional broth or water to reach desired consistency.
- Ladle into bowls and garnish with green onions and optional toppings as desired.
Notes
Add mushrooms or corn for extra texture and flavor variation.
Use smoked or herb-seasoned chicken for a different flavor profile.
Stir in a splash of coconut milk for a richer version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove with added broth or water to maintain a creamy texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 65 mg
