Chicken Congee (Ji Zhou): A Jiangnan Comfort Classic

Adapted by: Sara Bonisteel (from Fuchsia Dunlop’s original recipe in The Food of Jiangnan)

Total Time: 2¼ hours (prep: 30 minutes | cooking: 1 hour 45 minutes)

Rating: 5/5 (based on 2,243 reviews)

Comments: 143 comments (as of publication)

Featured In: Review: Two Books to Master Chinese Cuisines

Introduction

Chicken congee (ji zhou) is more than a dish—it is a cornerstone of Chinese comfort food, cherished for its soothing warmth and transformative simplicity. Renowned food anthropologist Fuchsia Dunlop, in her exploration of Jiangnan culinary traditions, distills this philosophy into a recipe that marries tender chicken, fragrant ginger, and glistening rice. Adapted by Sara Bonisteel, this version preserves the essence of Shanghai’s late-night street-food culture, where a bowl of congee becomes a sanctuary of flavor and comfort.

Ingredients (Serves 4)

• 500g (1.1 lbs) bone-in chicken (thighs or drumsticks, skin-on preferred)

• 200g (1 cup) broken rice or short-grain rice (soaked for 30 minutes, optional)

• 1.5 liters (6 cups) water or homemade chicken stock

• 1-inch piece fresh ginger, peeled and sliced

• 2 cloves garlic, crushed

• 4 green onions (scallions), white and green parts separated, thinly sliced

• 1 tablespoon low-sodium soy sauce

• 1 teaspoon sesame oil (optional, for aroma)

• Salt and white pepper to taste

• 1 tablespoon Shaoxing wine (optional, for depth of flavor)

Cooking Instructions

Step 1: Prepare the Chicken Broth

1. Place the bone-in chicken, sliced ginger, and crushed garlic in a large pot. Cover with water or stock and bring to a rolling boil. Reduce heat to low and simmer gently for 30–40 minutes until the chicken is tender (use a meat thermometer to check for doneness: internal temperature of 165°F/74°C).

2. Remove the pot from heat. Let the chicken cool slightly, then shred the meat into bite-sized pieces (discard bones and aromatics). Strain the broth, reserving 1.5 liters for the congee.

Step 2: Simmer the Rice to Creaminess

1. In a clean pot, combine the broken rice (or soaked rice) with the strained chicken broth. Bring to a boil over high heat, then reduce to a gentle simmer.

2. Simmer uncovered for 20–30 minutes, stirring occasionally with a wooden spoon, until the rice softens and the congee begins to thicken. The key is patience: stirring prevents sticking and ensures even creaminess.

Step 3: Add Chicken and Aromatics

1. Once the rice is partially cooked, stir in the shredded chicken, white parts of the scallions, and Shaoxing wine (if using).

2. Continue to simmer for 15–20 minutes, adding more water if the mixture becomes too thick. The congee should be smooth and creamy, with the chicken fully integrated.

Step 4: Season and Finish

1. Stir in the soy sauce, adjusting salt and white pepper to taste. For extra aroma, drizzle in sesame oil and stir gently.

2. Finally, fold in the green parts of the scallions and simmer for 2–3 more minutes to allow flavors to meld.

Serving Suggestions

Serve piping hot as a late-night snack, pairing with a side of pickled vegetables or a small portion of soy-sauce marinated chicken. For a traditional Shanghai twist, garnish with a sprinkle of white pepper, a drizzle of sesame oil, and extra scallions.

This recipe encapsulates the essence of Jiangnan’s culinary heritage—subtle, soulful, and endlessly comforting. Its ease and depth make it a staple for home cooks and food lovers alike.