Ginger Chicken Broth + Congee

When digestion feels slow or hormones are shifting, softer, slow-cooked foods can be a game-changer. Moist-heat cooking, like soups, stews and congee breaks food down before it reaches your gut, offering warmth, nourishment, and ease. This simple ginger chicken broth and congee is comforting, supportive, and perfect for steady energy and gentle digestion.

Ingredients:

• 3-4 bone-in, skin-on chicken thighs-organic if possible

• Water to cover (8-9 cups for congee broth)

• 1-2 garlic cloves, smashed

• 1–2 inches fresh ginger, sliced

• 1 tsp whole peppercorns

• 1 piece kombu

• Salt to taste

For the Congee

• 3/4 cup white rice (jasmine or short-grain are best)

• 6–8 cups reserved chicken broth (more if needed)

Method: Broth + Chicken:

1. Add chicken to a pot and cover with water by at least 1 inch.

2. Add garlic, ginger, peppercorns, kombu, and a good pinch of salt. Or any other aromatics you would like.

3. Bring to a gentle boil, then reduce to a soft simmer.

4. Simmer 25–35 minutes, until chicken is tender and cooked through.

5. Remove chicken and set aside to cool.

6. Strain broth if desired and reserve for congee.

Method: Congee

1. Rinse rice if you like or not.

2. Add rice and 6–8 cups chicken broth to a pot.

3. Bring to a boil, then lower to a very low simmer.

4. Cook uncovered 45–60 minutes, stirring occasionally, until thick, creamy, and broken down.

   • Add more broth or water if needed for a looser texture.

5. Can season with salt, pepper or sesame oil while cooking.

To Serve:

Shred chicken and spoon over hot congee. Finish with:

• Fresh cilantro

• Sliced green onions

• Chili crisp

• A splash of tamari

Optional add-ons

• Extra fresh ginger

• Soft-boiled egg

• Steamed bok choy