Chicken Congee with Coconut and Ginger

Chicken, bok choy, and creamy coconut milk turn the classic Chinese porridge into a hearty meal.

Active Time: Total Time: Servings:

30 mins 1 hr 5 mins 6

Classic congee, or jook in Cantonese, is a warm, comforting bowl of rice porridge most often served for breakfast or dim sum. Many versions go light on aromatics and spice, but we bumped up the flavor with charred garlic and ginger, scallions, and cilantro. Simmered alongside chicken thighs and drumsticks, the combination creates a nourishing and comforting soup that’s equally as delicious for breakfast or dinner. For a little extra color, flavor, and antioxidant boost, a drizzle of fresh turmeric oil and baby bok choy rounds out the dish. Serve this soup with a dollop of chili crisp if you’d like a little extra heat.

Frequently Asked Questions

• What’s the difference between rice porridge and congee?

  Congee is a type of rice porridge, so not all rice porridges are congee. Congee is usually savory and can include chicken, shrimp, or vegetables to make it a meal.

• What was the origin of congee?

  Congee is a dish traditionally used to feed those in famine or settle an upset stomach and can be eaten at any time of the day. In Asia, rice porridge is popular for breakfast and can also be eaten as a side dish. In some parts of Asia, it is also made with other grains such as millet, sorghum and barley. 

Notes from the Food & Wine Test Kitchen

If you can’t find fresh turmeric, substitute one teaspoon of dried ground turmeric. 

Make ahead

Refrigerate the congee for up to three days or freeze for up to six months. The turmeric oil can be doubled, if desired, and made up to two weeks ahead and refrigerated in an airtight jar or container.

Ingredients

• 6 garlic cloves, unpeeled

• 1 (4-inch) piece fresh ginger, unpeeled and halved lengthwise

• 1 bunch scallions (about 6 scallions) 

• 1 small handful fresh cilantro stems (about 3/4 oz.), plus chopped leaves for garnish

• 6 cups chicken broth or water

• 1 tablespoon chicken bouillon base with bone broth (such as Zoup!)

• 1 pound bone-in, skin-on chicken drumsticks and/or thighs

• 1 cup jasmine rice, rinsed

• 1/4 cup peanut oil, canola oil, or grapeseed oil

• 2 (2-inch) pieces fresh turmeric (about 1 ounce), unpeeled and thinly sliced crosswise

• 1 serrano chile or jalapeño chile, thinly sliced crosswise (optional)

• 1 (13-ounce) can coconut milk, well shaken and stirred

• 1 head bok choy, chopped, white and green parts separated 

• Llime wedges

Directions

1. Preheat broiler with rack 5 inches from heat source. Place garlic and ginger, cut side down, on a small baking sheet. Broil in preheated oven until charred, 5 to 7 minutes.

2. Meanwhile, trim scallion ends and cut white parts from green parts. Tie together white parts of scallions and cilantro stems using kitchen twine. Thinly slice green parts of scallions, and reserve for garnish.

3. Whisk together broth and bouillon base in a large pot until combined. Stir in chicken, rice, scallion-cilantro bundle, and charred garlic and ginger. Bring mixture to a boil over high; reduce heat to low, and simmer, stirring occasionally (to prevent rice from clumping or sticking to the bottom of the pot), until thickened and liquid is evaporated, 45 to 50 minutes.

4. While congee simmers, stir together oil, turmeric, and chiles (if using) in a small saucepan over medium; bring to a simmer, and cook, swirling occasionally, until turmeric softens and oil is a bright yellow color, about 5 minutes. Remove from heat; let stand until room temperature, about 20 minutes. Pour through a fine mesh strainer into a bowl, discarding solids; set turmeric oil aside.

5. Transfer chicken to a clean cutting board. When cool enough to handle, shred meat from chicken; stir meat into congee. Discard skin and bones. Remove and discard scallion-cilantro bundle, garlic, and ginger.

6. Stir coconut milk and white parts of bok choy into congee; bring to a simmer over medium. Cook, stirring occasionally, until bok choy is tender and rice is creamy, about 5 minutes. Add green parts of bok choy; cook, stirring until wilted, about 1 minute.

7. Garnish congee with sliced scallions, chopped cilantro leaves, and lime wedges; drizzle with reserved turmeric oil. Serve hot.