Chicken Congee with Coconut and Ginger

Classic congee, or jook in Cantonese, is a warm, comforting bowl of rice porridge most often served for breakfast or dim sum. Many versions go light on aromatics and spice, but we bumped up the flavor with charred garlic and ginger, scallions, and cilantro. Simmered alongside chicken thighs and drumsticks, the combination creates a nourishing and comforting soup that’s equally as delicious for breakfast or dinner. For a little extra color, flavor, and antioxidant boost, a drizzle of fresh turmeric oil and baby bok choy rounds out the dish. Serve this soup with a dollop of chili crisp if you’d like a little extra heat.

Notes from the Food & Wine Test Kitchen

If you can’t find fresh turmeric, substitute one teaspoon of dried ground turmeric. 

Make ahead

Refrigerate the congee for up to three days or freeze for up to six months. The turmeric oil can be doubled, if desired, and made up to two weeks ahead and refrigerated in an airtight jar or container.