Ginger Chicken Congee

Ginger Chicken Congee with Kimchi


4 people


  • 1L of The Stock Merchant Chicken Bone Broth or Chicken Stock
  • 1L of water, more if needed
  • 1 cup of brown rice
  • 1 onion, quartered, ends removed.
  • 2 thumb sized pieces of ginger, chopped
  • 350g of boneless, free range chicken thighs
  • 4 green onions, finely sliced
  • a handful of Dr Kim’s Magnificent Kimchi (Traditional or Mild)
  • Tamari and cracked pepper, to season


  1. Add rice, chicken, ginger, onion, stock or broth and water to a large pot. Bring to the boil then lower the heat to a simmer. Cook partially covered for about half an hour.
  2. Remove the chicken. Shred the meat with a fork. Remove ginger and onion.
  3. Return the meat to the pot and simmer on very, very low heat for about an hour, to an hour and a half. Season with tamari and pepper to taste.
  4. Serve drizzled in sesame oil, topped with handfuls of kimchi and garnished with sliced green onions. A soft boiled egg makes a nice addition, too.

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