Chicken Congee (Jook)

This comforting Chinese staple delivers a high-protein profile by slowly simmering white rice in broth with chicken breast and eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 300 g (10.6 oz) skinless, boneless chicken breast · 336 kcal in the whole recipe
• 80 g (0.4 cup) white rice · 288 kcal in the whole recipe
• 1400 g (5.8 cups) clear chicken broth · 84 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 15 g (2.5 tsp) sliced fresh ginger · 12 kcal in the whole recipe
• 8 g (2 cloves) minced garlic · 12 kcal in the whole recipe
• 30 g (about 2-3 stalks) chopped green onion · 10 kcal in the whole recipe
• 20 g (1.25 tbsp) low-sodium soy sauce · 11 kcal in the whole recipe
• 5 g (1 tsp) toasted sesame oil · 44 kcal in the whole recipe

Method

1. In a large pot, combine chicken broth, rinsed rice, sliced ginger, minced garlic, and whole raw chicken breast, then bring to a boil over high heat.

   

2. Reduce heat to low, partially cover, and simmer gently for 40-45 minutes until the rice breaks down completely into a velvety porridge.

   

3. Remove the cooked chicken breast, shred it finely using two forks, and return it to the pot along with the low-sodium soy sauce.

   

4. In a small pot of boiling water, cook the eggs for 6 minutes for soft yolks, then transfer to cold water and peel.

   

5. Ladle hot congee into 4 bowls, top each with a soft-boiled egg (halved), chopped green onion, and a drizzle of toasted sesame oil.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.