Cantonese Chicken Congee

• 1.1cupjasmine rice
• 2.2tbspglutinous riceoptional
• 3.2½lwater or unsalted chicken stock
• 4.4piecedried shiitake mushroom, soaked, plus the soaking water
• 5.1thumb ginger, smashed, plus extra julienned for topping
• 6.2bone-in chicken thighs
• 7.1tspneutral oil
• 8.1tspreduced-sodium light soy sauce
• 9.1tspsesame oil
• 10.4scallions, finely sliced
• 11.White pepperto taste
• 12.Fried shallots, for topping
• 13.Youtiao (Chinese fried dough)to taste

• 🧂Lower-salt version: no salt in the rice or the pot, half the soy, unsalted stock. Dried shiitake brings the savoury depth. Taste with vinegar before any salt.

Method

1. 01Pre-treat rice — rinse both rices until water runs nearly clear. Toss drained rice with the oil, freeze 30 min. The freeze-shock breaks grain structure for faster breakdown.
2. 02Boil base — bring water to a rolling boil with the smashed ginger, the shiitake and its soaking water. Add rice, stir to prevent sticking. Drop to low simmer.
3. 03Add chicken — slide chicken thighs in whole, simmer 30 min, stirring occasionally so the bottom doesn't catch.
4. 04Shred chicken — fish out chicken, shred meat off the bone with two forks. Return bones to pot for extra body.
5. 05Long simmer — continue simmering uncovered 30-40 min more, stirring often, until grains have collapsed into a thick creamy porridge. Fish out bones and ginger.
6. 06Season and serve — return shredded chicken, add soy and sesame oil. Ladle into bowls, top with julienned ginger, scallions, fried shallots, white pepper. Taste, then add a splash of rice vinegar before reaching for salt. Tear youtiao on top if using. > 💡 Tip: The texture should be soup-thick, not paste-thick — thin with hot water as needed. Congee thickens as it cools.