Ingredients:

  • 1/2 cup (100g) Jasmine rice
  • 8 cups (1.9L) low-sodium chicken bone broth
  • 2 inches (15g) fresh ginger, peeled and sliced
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 cloves (6g) garlic, smashed
  • 1 tbsp (15ml) toasted sesame oil
  • 2 stalks (30g) scallions, thinly sliced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5g) white pepper

Instructions:

  1. Rinse the jasmine rice under cold water until the water runs clear. Note: This removes excess surface starch so the Congee doesn't get gluey. For a better result, follow [Serious Eats](https://www.seriouseats.com) guidelines on rice rinsing to ensure a clean taste.
  2. Combine the 8 cups (1.9L) of chicken bone broth, 1/2 cup (100g) rinsed rice, 2 inches (15g) sliced ginger, and 2 cloves (6g) smashed garlic in a large pot.
  3. Bring the mixture to a gentle boil. Listen for a steady bubble, not a violent roll.
  4. Immediately reduce heat to low. Simmer uncovered, stirring occasionally until the rice grains bloom and the liquid becomes creamy and opaque. This usually takes about 55-60 minutes.
  5. Stir in 1 lb (450g) of bite-sized chicken thigh pieces during the last 15-20 minutes of cooking. Cook until the meat is opaque and tender.
  6. Stir in 1 tbsp (15ml) of toasted sesame oil and 1 tsp (5g) of white pepper.
  7. Remove the pot from the heat immediately to stop the cooking process.
  8. Ladle into bowls and garnish with 2 stalks (30g) of sliced scallions and 1/4 cup (15g) of chopped cilantro.
  9. Drizzle 1 tbsp (15ml) of soy sauce and a pinch of 1 tsp (5g) kosher salt over the top.