Name: Chicken Congee with Astragalus and Dates
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 0.75 cup Jasmine Rice; 1 lb Chicken Thighs, boneless and skinless; 5 pieces Astragalus Root (dried slices); 8 pieces Red Dates (Jujubes), pitted; 1 inch Fresh Ginger, sliced; 8 cups Chicken Stock or Water; 1 tbsp Goji Berries; 2 stalks Green Onions, sliced; 1 tsp Toasted Sesame Oil; 1 tsp Sea Salt

Soups & Stews

Chicken Congee with Astragalus and Dates

This silky, comforting congee is a staple of traditional Chinese food therapy, designed to nourish the 'qi' and support the immune system. Infused with the earthy notes of astragalus root and the natural sweetness of red dates, it is the ultimate restorative meal for cold days or recovery.

Prep

15m

Cook

60m

Serves

Calories

320kcal

Qty	Ingredient
0.75 cup 145 g	Jasmine Rice
1 lb 450 g	Chicken Thighs, boneless and skinless
5 pieces 15 g	Astragalus Root (dried slices)
8 pieces 40 g	Red Dates (Jujubes), pitted
1 inch 2.5 cm	Fresh Ginger, sliced
8 cups 1.9 l	Chicken Stock or Water
1 tbsp 10 g	Goji Berries
2 stalks 20 g	Green Onions, sliced
1 tsp 5 ml	Toasted Sesame Oil
1 tsp 5 g	Sea Salt

2 Method

Step 1. Rinse the jasmine rice under cold water several times until the water runs clear to remove excess starch.

Step 2. In a large heavy-bottomed pot or Dutch oven, combine the rinsed rice, chicken thighs, astragalus root slices, red dates, and ginger slices.

Step 3. Pour in the chicken stock or water and bring the mixture to a full boil over high heat.

Step 4. Once boiling, reduce the heat to low and cover the pot partially with a lid. Simmer gently for 60 minutes, stirring every 15 minutes to ensure the rice doesn't stick to the bottom.

Step 5. After 60 minutes, the rice should have broken down into a creamy porridge texture. Remove the chicken thighs and the woody astragalus root slices.

Step 6. Shred the chicken using two forks and return the meat to the pot. Discard the astragalus root slices.

Step 7. Stir in the goji berries and simmer for an additional 5 minutes.

Step 8. Season with salt to taste. Ladle the congee into warm bowls and garnish with sliced green onions and a drizzle of toasted sesame oil.

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For an even silkier texture, soak the rice for 30 minutes before cooking or freeze the damp rice for 2 hours to break the grain structure.
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If the congee becomes too thick, simply whisk in a small amount of hot water until your desired consistency is reached.
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Use bone-in chicken for a richer broth, but ensure all small bones are removed before serving.
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The red dates provide a subtle sweetness; you can slice them before adding if you prefer them distributed throughout the porridge.

? FAQ

Can I eat the astragalus root slices?

No, astragalus root is very fibrous and woody. Its purpose is to infuse the broth with medicinal properties; it should be removed and discarded before serving.

Where can I buy astragalus and red dates?

These are common ingredients in Chinese herbology and can be found at most Asian supermarkets, herbalist shops, or online health food retailers.

Can I make this in a slow cooker or Instant Pot?

Yes! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, use the Porridge setting for 20 minutes with a natural pressure release.

How long does leftover congee last?

Congee can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken significantly when cold, so add a splash of water or broth when reheating.