Description
A hearty and comforting Seafood & Chicken Thigh Congee, combining tender chicken thighs and fresh seafood simmered slowly into a creamy rice porridge. This traditional Asian dish is perfect for breakfast or a soothing meal anytime, offering rich flavors and a velvety texture.
Ingredients
Protein
- 2 bone-in, skin-on chicken thighs (about 12 oz)
- 6 oz mixed seafood (shrimp, scallops, or white fish pieces)
Rice & Broth
- 1 cup jasmine rice, rinsed
- 8 cups chicken broth
Aromatics & Seasonings
- 2 slices ginger
- 3 cloves garlic, minced
- 2 green onions, sliced (separate white and green parts)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
- White pepper to taste
Garnishes
- Fresh cilantro leaves
- Fried shallots
- Chopped green onions (green parts)
- Optional chili oil or fresh sliced chili
Instructions
- Prepare the Chicken: Rinse the chicken thighs and pat dry. Set aside.
- Rinse the Rice: Thoroughly wash the jasmine rice under cold water until the water runs clear to remove excess starch.
- Combine Ingredients: In a large pot, add the rinsed rice, chicken broth, ginger slices, and the white parts of the green onions. Place the chicken thighs on top.
- Simmer the Congee: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer gently, uncovered, for approximately 1 to 1.5 hours, stirring occasionally to prevent sticking. The congee should develop a creamy, porridge-like consistency, and the chicken should be tender.
- Remove Chicken and Shred: Take the chicken thighs out, discard the skin and bones, and shred the meat into bite-sized pieces. Return the shredded chicken to the pot.
- Add Seafood: Add the mixed seafood to the congee and cook for an additional 5 to 7 minutes until the seafood is cooked through and tender.
- Season: Stir in the soy sauce, sesame oil, minced garlic, salt, and white pepper. Adjust seasoning to taste.
- Serve: Ladle the congee into bowls and garnish with fresh cilantro, fried shallots, and green onion tops. Add chili oil or fresh chili slices for heat if desired.
Notes
- Use jasmine rice for the best texture and flavor in congee.
- Simmer on low heat to prevent the rice from sticking to the pot and burning.
- For a richer broth, simmer chicken thighs with bones and skin.
- Add seafood at the end to avoid overcooking and maintain their delicate texture.
- Customize toppings such as century eggs, preserved vegetables, or peanuts for variation.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
