Chicken, Ginger & Spring Onion Congee — Gut-Friendly Recipe

Preparation Steps

1. Rinse the rice thoroughly. Place the rice in a bowl, cover with cold water and gently rub the grains between your fingers. Change the water and repeat three times, until the water runs almost clear. This simple step removes excess surface starch, which improves digestibility and prevents the congee from becoming overly sticky.

2. Prepare the ginger. Peel the fresh ginger using the edge of a teaspoon — the skin comes away easily with very little waste. Cut two-thirds of it into thin slices or strips for the long cook, then finely grate the remaining third to stir in at the end. This preserves its warming, digestive compounds.

3. Cook the chicken and build the stock. Place the chicken in a large saucepan and cover with 1.5 litres of cold water. Add the sliced ginger. Bring to the boil over a medium-high heat, then immediately reduce the heat. Carefully skim off any grey foam that rises to the surface using a spoon or ladle — this gives you a cleaner, more digestible broth. Leave to simmer gently for 25–30 minutes, until the chicken is thoroughly cooked and tender.

4. Shred the chicken and strain the stock. Remove the cooked chicken from the pan and place it on a board. Using two forks, shred the meat into small, even pieces. Strain the cooking stock through a fine-mesh sieve to obtain a clear liquid, then pour it back into the saucepan. Discard the cooked ginger slices.

5. Start cooking the congee. Add the rinsed and drained rice directly to the warm strained stock. Pour in the 400 ml of vegetable stock. Bring to the boil over a medium heat, then reduce to the lowest possible simmer. Cook uncovered (or partially covered) for 45–60 minutes, stirring regularly with a wooden spoon to scrape the bottom and prevent sticking. The rice should gradually break down, and the mixture should take on a creamy, slightly loose consistency — exactly the texture you're after for optimal digestion.

6. Adjust the texture and seasoning. If the congee seems too thick, stir in a little hot water or extra stock. Add the reserved grated ginger, the tamari and the salt. Taste and adjust to your liking. A pinch of white pepper adds a gentle warmth that is very well tolerated by sensitive stomachs.

7. Stir in the shredded chicken. Add the shredded chicken to the hot congee and fold it in gently to combine. Leave everything to warm through together for 2–3 minutes over a low heat, so the flavours meld nicely.

8. Prepare the spring onion garnish. Wash the spring onion stalks thoroughly and use only the green tops (above the white-to-green junction). Slice them finely into rounds. The green part is considerably better tolerated than the white part for those sensitive to FODMAPs, as it contains fewer potentially fermentable fructans.

9. Serve. Ladle the hot congee into deep bowls. Top generously with the sliced spring onion greens, then drizzle a little toasted sesame oil over each portion just before serving. The oil adds a gentle, rounded flavour as well as beneficial fatty acids that support the intestinal lining.

💡 Gut-friendly tip: For anyone in the elimination phase or particularly sensitive to FODMAPs, swap the spring onion greens for freshly snipped chives — equally delicious and even better tolerated. You can also replace the tamari with a pinch of sea salt if you're avoiding soy.

♻️ Storage: Congee keeps for up to 3 days in the fridge in an airtight container. It will thicken as it cools — simply add a splash of hot water or stock and reheat gently on the hob before serving.