---
title: Cantonese Chicken Congee
servings: 4
prep time: 10 minutes
cook time: 75 minutes
source: https://mycibora.com/recipes/cantonese-congee
---

Gather @long-grain rice{200%g}, @chicken thigh{400%g} and @spring onion{3}.

Freeze the rinsed rice for 30 minutes while you prepare everything else. ~{30%minutes}

Bring the @water{2.5%l} to a boil with the sliced @ginger{30%g}, add the chicken and simmer gently for 20 minutes. Lift the chicken out. ~{20%minutes}

Add the rice to the pot, return to a boil, then drop to the lowest simmer, lid ajar, stirring every 10 minutes or so.

Cook 50–60 minutes, until the grains have burst and the congee falls thickly from the ladle. Add hot water if it gets stodgy. ~{55%minutes}

Meanwhile shred the chicken off the bone, discarding the bones.

Season the congee with @salt{1%tsp}, stir the chicken back in, and serve in deep bowls topped with ginger matchsticks, scallions, @white pepper{}, a thread of @sesame oil{1%tsp} and a little @soy sauce{1%tbsp}.