Chicken Broth Congee with Soft-Boiled Egg and Scallions

Name: Chicken Broth Congee with Soft-Boiled Egg and Scallions
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup (200 g) jasmine rice, uncooked, rinsed until water runs mostly clear; 7 cups (1660 ml) low-sodium chicken broth, at room temperature or cold; 2 cups (480 ml) water, plus about 1 cup (240 ml) hot water, kept nearby, for thinning if needed; 2 inch piece (30 g) fresh ginger, unpeeled, scrubbed, cut into 4 thick coins and lightly smashed with the flat of a knife; 1 tsp (6 g) fine sea salt, plus more to taste; ¼ tsp (½ g) ground white pepper; 4 whole (200 g) large eggs, cold, straight from the refrigerator; 4 whole (50 g) scallions, white and green parts thinly sliced on a diagonal; 1 inch piece (15 g) fresh ginger, peeled and cut into very fine matchsticks; 2 tbsp (30 ml) light soy sauce; 2 tsp (10 ml) toasted sesame oil; 4 tsp (20 g) chili crisp, for serving (optional)

From the MyKitchenBank Kitchen

A silky, comforting Chinese rice porridge simmered slowly in chicken broth with fresh ginger, then topped with a jammy soft-boiled egg, sliced scallions, toasted sesame oil, and a splash of soy sauce. It is gentle enough for a sick day and satisfying enough for a weekend breakfast.

Prep: 20 min
Cook: 1 hr 20 min
Wait: 18 min
Total: 1 hr 58 min
Makes: About 8 cups congee (4 generous bowls)

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Ingredients

4 servings

For the congee
1 cup (200 g) jasmine rice, uncooked, rinsed until water runs mostly clear
7 cups (1660 ml) low-sodium chicken broth, at room temperature or cold
2 cups (480 ml) water, plus about 1 cup (240 ml) hot water, kept nearby, for thinning if needed
2 inch piece (30 g) fresh ginger, unpeeled, scrubbed, cut into 4 thick coins and lightly smashed with the flat of a knife
1 tsp (6 g) fine sea salt, plus more to taste
¼ tsp (0.5 g) ground white pepper
For the toppings
4 whole (200 g) large eggs, cold, straight from the refrigerator
4 whole (50 g) scallions, white and green parts thinly sliced on a diagonal
1 inch piece (15 g) fresh ginger, peeled and cut into very fine matchsticks
2 tbsp (30 ml) light soy sauce
2 tsp (10 ml) toasted sesame oil
4 tsp (20 g) chili crisp, for serving (optional)

Equipment (8)

4-quart (3.8 L) heavy-bottomed pot or Dutch oven with lid
Wooden spoon or flat-edged spatula
Fine-mesh strainer
Small saucepan (2-quart / 1.9 L)
Large bowl for ice bath
Slotted spoon
Chef's knife and cutting board
Timer

Steps

Before you start

Plan on about 2 hours from start to finish; the congee needs 70+ minutes of gentle simmering, but most of it is hands-off.
Use a heavy-bottomed pot of at least 4 quarts (3.8 L) so the congee has room to bubble without boiling over, and so the rice doesn't scorch on the bottom.
Use low-sodium chicken broth so you can control the salt. Regular broth can make the finished congee too salty as it reduces.
Take the eggs straight from the refrigerator when it's time to cook them; cold eggs give the most reliable soft-boiled timing.

1
Rinse and soak rice
- Put the 1 cup (200 g) jasmine rice in a fine-mesh strainer and rinse under cold running water, swishing with your fingers, for about 1 minute until the water runs mostly clear.
- Transfer to the 4-quart pot and cover with 1 cup (240 ml) of the water.
- Let the rice soak for 15 minutes.
- Soaking helps the grains burst open and break down more quickly later.
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Ready when: Grains look slightly opaque and chalky white
Tip: Don't skip the rinse; excess surface starch can make the congee gluey and cause it to boil over.
2
Prep the aromatics
- While the rice soaks, smash the 4 ginger coins lightly with the flat of your knife so they release flavor.
- Cut the 1-inch (15 g) piece of ginger into very fine matchsticks for garnish.
- Thinly slice the 4 scallions on a diagonal and keep them in a small bowl.
- Set aside the soy sauce, sesame oil, and optional chili crisp.
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Ready when: Ginger matchsticks are hair-thin and scallions are evenly sliced
Tip: Freezing the ginger for 10 minutes first makes it much easier to cut into thin matchsticks.
3
Bring to a boil
- Pour the 7 cups (1660 ml) chicken broth and the remaining 1 cup (240 ml) water into the pot with the soaked rice and its soaking water.
- Add the smashed ginger coins and 1 tsp salt.
- Set over high heat, uncovered, and stir once or twice as it heats so the rice doesn't settle and stick.
- Bring to a full boil, about 8 minutes.
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Ready when: Large bubbles break across the entire surface
Tip: Stay nearby; once it boils, starchy liquid can foam up and spill over quickly.
4
Simmer low and slow
- Reduce the heat to low so the surface bubbles lazily.
- Set the lid on the pot slightly ajar, leaving a 1-inch (2.5 cm) gap for steam to escape.
- Simmer for 60 minutes, stirring from the bottom every 10 to 15 minutes with a wooden spoon, scraping the corners so nothing sticks.
- The congee is ready for the next step when most grains have burst and the mixture looks creamy.
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Ready when: Most rice grains have burst open, and the porridge coats the back of a spoon and looks creamy
Tip: If it starts to catch on the bottom, lower the heat, stir more often, and don't scrape up any browned bits.
5
Adjust the consistency
- Stir well.
- Congee should flow slowly off a spoon like thick, loose oatmeal.
- If it seems too thick, stir in hot water ¼ cup (60 ml) at a time.
- If it seems too thin, continue simmering uncovered.
- Simmer 10 more minutes, stirring often, as the rice continues to dissolve.
- Meanwhile, start the eggs in the next step.
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Ready when: Porridge is thick, creamy, and slowly drops off a spoon, with few whole grains left
Tip: Congee keeps thickening as it cools, so aim for slightly looser than you'd like to eat it.
6
Soft-boil the eggs
- Fill the small saucepan about two-thirds full with water and bring to a rolling boil over medium-high heat.
- Gently lower the 4 cold eggs in with a slotted spoon, reduce the heat slightly to keep a steady gentle boil, and start a timer for 6 minutes 30 seconds.
- While they cook, fill a large bowl with ice and cold water.
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Ready when: Timer reaches 6 minutes 30 seconds for large cold eggs
Tip: Lower the eggs gently to avoid cracks. For medium-set yolks, cook 7 minutes; for firm yolks, 10 minutes.
7
Chill and peel eggs
- As soon as the timer goes off, transfer the eggs with the slotted spoon into the ice bath.
- Chill for 3 minutes to stop the cooking.
- Gently tap each egg all over on the counter, then peel under a thin stream of cool water, starting at the wider end.
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Ready when: Eggs feel cool to the touch; peeled whites are smooth and firm, and yolks are glossy and soft
Tip: Peeling under running water helps the shell slip off cleanly without tearing the soft whites.
8
Season the congee
- Remove and discard the ginger coins.
- Stir in the white pepper.
- Taste and add more salt, ¼ teaspoon at a time, until the congee tastes savory and well balanced.
- Keep over low heat while you assemble the bowls.
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Ready when: Congee tastes savory with a gentle ginger warmth and the ginger coins are removed
Tip: Season at the end; the congee reduces during cooking, and salt added early can end up too strong.
9
Assemble and serve
- Ladle the hot congee into 4 warm bowls.
- Halve each egg and set 2 halves in the center of each bowl, the yolk side up.
- Drizzle each bowl with 1½ tsp soy sauce and ½ tsp sesame oil.
- Top with sliced scallions and ginger matchsticks, and add 1 tsp chili crisp if using.
- Serve immediately while piping hot.
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Ready when: Yolks glisten and the congee is steaming hot
Tip: Break the yolk and stir it into the congee as you eat for extra richness.

Good to know

Tips

Rinse the rice thoroughly and stir from the bottom of the pot regularly; this is the key to a smooth, creamy texture that doesn't scorch.
Congee thickens a lot as it sits. Keep a kettle of hot water nearby and loosen individual bowls as needed.
Taste and season at the end, not the beginning, because the flavor concentrates as the liquid reduces.
For a heartier meal, stir in shredded rotisserie chicken during the last 5 minutes of simmering.

Make ahead

"The plain congee (through seasoning) can be made up to 3 days ahead. Cool it, refrigerate in an airtight container, then reheat with a splash of water or broth. Soft-boiled eggs can be cooked and peeled up to 1 day ahead and kept in the fridge; rewarm them for 1 minute in hot water before serving."

Storage & reheating

Room temperature: do not leave congee out for more than 2 hours. Refrigerator: store congee in an airtight container for up to 4 days; store eggs and toppings separately for up to 1 day. Freezer: freeze plain congee in portions for up to 2 months. Reheat in a pot over medium-low heat with ¼ to ½ cup (60 to 120 ml) water or broth per portion, stirring often, until steaming hot (165°F / 74°C). Thaw frozen congee overnight in the fridge first.

Substitutions

jasmine rice → short-grain white rice. Makes a slightly creamier, thicker congee; the cooking time stays about the same.
low-sodium chicken broth → vegetable broth. Gives a lighter, vegetarian version; add an extra ¼ tsp salt at the end if needed.
light soy sauce → tamari. Use for a gluten-free option; check the label to be sure.
chili crisp → fried shallots or crushed roasted peanuts. Adds crunch without heat.