Cantonese Chicken Congee (粵式雞粥) — Silky Rice Porridge with Ginger

• 200 gjasmine rice
• 2 tspneutral oil (peanut, canola, or grapeseed oil)
• 0.5 tspfine sea salt
• 4bone-in skin-on chicken thighs (about 900 g total)
• 1 tbspShaoxing wine
• 1 inchfresh ginger (finely julienned)
• 2600 mlwater
• 2scallion whites (lightly smashed)
• 2 tsplight soy sauce
• 0.5 tspground white pepper
• 2 tsptoasted sesame oil
• 2scallions (thinly sliced)
• 6 sprigcilantro (leaves picked)

Instructions

1. 1

   Rinse the jasmine rice in several changes of cool water until the water runs mostly clear, then drain it very well. Toss the drained rice with 2 tsp neutral oil and 0.5 tsp fine sea salt, and let it stand for 15 minutes so the grains soften and break down more readily during cooking.

2. 2

   Rub the chicken thighs with the Shaoxing wine, 0.5 tsp fine sea salt, and the julienned ginger. Let the chicken rest while the rice stands, turning it once so the seasoning reaches both the skin side and the flesh side.

3. 3

   Bring 2600 ml water to a rolling boil in a heavy pot, then stir in the seasoned rice so it does not stick to the bottom. Add the chicken thighs, sliced ginger, and smashed scallion whites, then return the pot to a boil and skim off any foam that rises.

4. 4

   Reduce the heat to medium-low and simmer the congee uncovered for 25 minutes, stirring every 5 minutes with a wooden spoon. Remove the chicken thighs to a plate when they are fully cooked, and keep simmering the rice mixture so the grains continue to burst and thicken the porridge.

5. 5

   When the chicken is cool enough to handle, discard the skin and bones, then shred the meat into bite-size strands. Continue cooking the congee for another 35 to 45 minutes, stirring frequently near the end, until it is creamy, flowing, and silky rather than separate grains in broth.

6. 6

   Return the shredded chicken to the pot and stir in 1 tsp fine sea salt, the light soy sauce, ground white pepper, and toasted sesame oil. Simmer for 5 minutes more so the chicken warms through and the seasoning becomes rounded.

7. 7

   Check the texture before serving, adding 120 ml hot water if the congee has become thicker than a pourable porridge. Ladle it into warm bowls and finish with sliced scallions and cilantro leaves so the fresh herbs contrast with the soft rice and gingered chicken.