Ginger Chicken Congee (Jook)
Prep time
Cook time
Total time
  • 6 cups water
  • 4 cups chicken broth
  • 2 lbs chicken drumsticks, skinless
  • 1 lb chicken breast
  • 1 cup white rice
  • 3 ounces fresh ginger, skinned and sliced
  • 1 teaspoon salt
  • ½ teaspoon white ground pepper
  • 1 egg, whisked in a bowl
  • green onions, thinly sliced
  1. Place all ingredients except the egg and green onions in a large pot or Dutch oven and bring to a boil. Ladle and discard the oil and foam on surface when it appears. Reduce the heat to medium low and simmer, stirring occasionally, until creamy, about 50-60 minutes.
  2. Remove the chicken to a plate. When it’s cool enough to handle, shred the chicken into bite-sized pieces, discarding the cartilage and bones. Add the whisked egg, then stir to combine. Return the chicken pieces to the pot, stir, then season to taste. Remove from the heat and serve with green onions on top.
Recipe by Sprig and Flours at