> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken and Rice Congee in Bone Broth — The Medicinal Asian Porridge - URL: https://thefoodiekitchen.net/chicken-rice-congee-bone-broth/ - Published: 2026-10-06T19:31:54.000Z - Updated: 2026-10-25T09:28:26.000Z - Description: Congee simmered in chicken bone broth until silky, topped with ginger, green onion, and soft-boiled egg. The ancient Asian restorative food, seed oil free. - Author: Savannah Ryan - Tags: Blog, MAHA Recipes **At a glance:** Chicken and Rice Congee in Bone Broth — The Medicinal Asian Porridge: serves 4, cooked in lard and tallow, with no seed oils. What Makes This Medicinal Congee has been used across Asia for centuries as a restorative food during illness. The long simmer in bone broth extracts collagen, minerals, and electrolytes. The thin porridge consistency reduces digestive load while still delivering calories. Ginger is antimicrobial and anti-nausea. The result is one of the most complete recovery foods in traditional medicine. Cooking in bone broth? [How to Make Bone Broth at Home →](https://thefoodiekitchen.net/how-to-render-tallow/) Congee is rice cooked beyond al dente, beyond tender, all the way to a silky porridge where the grains have dissolved into the liquid. The secret is ratio: far more liquid than you think (8:1 to 10:1 liquid to rice) and time. You cannot rush congee. The slow simmer in bone broth is what transforms a simple grain into a genuinely restorative dish. ## Chicken and Rice Congee in Bone Broth **Serves:** 4 · **Prep:** 15 min · **Cook:** 90 min Ingredients - 1 cup jasmine rice - 8 cups chicken bone broth - 2 cups water - 300g chicken thighs (boneless, skin-on) - 1 tbsp fresh ginger, finely grated - 2 tsp soy sauce or coconut aminos - 1 tsp lard - 1 tsp salt - To serve: soft-boiled eggs, sliced green onion, white pepper, chilli oil (made in lard or tallow, not seed oil) (tallow-based) Method 1. Rinse the rice until water runs clear. Place in a heavy pot with bone broth and water. 2. Add chicken thighs whole. Bring to a boil, then immediately reduce to the lowest simmer. 3. Cook uncovered, stirring every 15 minutes, for 75–90 minutes until the rice has broken down into a creamy porridge. The broth will reduce significantly. 4. Remove chicken. Shred the meat with two forks, discarding the skin. 5. Return shredded chicken to the pot. Stir in grated ginger, soy sauce or coconut aminos, and lard. 6. Taste and adjust salt. The congee should be fluid enough to pour slowly — add broth if it has thickened too much. 7. Serve in deep bowls topped with a halved soft-boiled egg, sliced green onion, and white pepper. Congee keeps well in the refrigerator for 3 days and thickens considerably as it cools. Reheat with a splash of broth or water to restore the original consistency. Do not boil on reheating — gentle heat preserves the texture. More Asian Recipes Recipes - [Pad Thai in Lard](https://thefoodiekitchen.net/pad-thai-lard/) - [Korean Bibimbap in Tallow](https://thefoodiekitchen.net/korean-bibimbap-tallow/) - [Doro Wat in Niter Kibbeh](https://thefoodiekitchen.net/doro-wat-niter-kibbeh/) Cookbook Savor Asian — Seed Oil Free Asian Cuisine Stir fries, soups, and rice dishes in lard and coconut oil — the original Asian cooking fats. This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. [Affiliate disclosure](https://thefoodiekitchen.net/affiliate-disclosure/). [See the book on Amazon →](https://www.amazon.com/dp/B0DT7TL51P?tag=thefoodieki0f-20) Frequently Asked Questions What is congee? Congee is a rice porridge made by cooking rice in a large volume of water or broth until the grains dissolve into a smooth, silky consistency. It is eaten across Asia as an everyday breakfast and as a restorative food during illness. Why cook congee in bone broth instead of water? Bone broth adds collagen, minerals (calcium, magnesium, phosphorus), and flavour that plain water cannot provide. During illness, the electrolytes and easily absorbed proteins in bone broth support recovery. It also reduces the need for added salt or seasoning. Is congee seed oil free? Traditional congee contains no seed oils. This recipe uses bone broth, chicken, ginger, coconut aminos, and a teaspoon of lard to finish. --- All links: [linktr.ee/theefoodiekitchen](https://linktr.ee/theefoodiekitchen) · Instagram: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/) Next step Cook more like this: [**Savor Rice Dishes**](https://www.amazon.com/dp/B0DV1NKR6M?tag=thefoodieki0f-20) by Savannah Ryan, 20 rice recipes from around the world. Find every fat and pan we recommend on [our shop page](https://thefoodiekitchen.net/shop/). Affiliate link. As an Amazon Associate we earn from qualifying purchases. **Find more in:** [Asian recipes](https://thefoodiekitchen.net/seed-oil-free-asian-recipes/) · [Dinner & Main Dishes recipes](https://thefoodiekitchen.net/seed-oil-free-dinner-and-main-dishes/) · [Beef tallow recipes](https://thefoodiekitchen.net/beef-tallow-recipes/) · [Lard recipes](https://thefoodiekitchen.net/lard-recipes/) · [All recipes](https://thefoodiekitchen.net/seed-oil-free-recipes/)