Congee with Chicken Sausage

Name: Congee with Chicken Sausage
Prep time: 10
Cook time: 60
Total time: 70
Yield: 1
Ingredients: long-grain rice; chicken broth; water; 2-inch piece ginger, peeled and sliced into thin rounds; kosher salt; head baby bok choy, stems thinly sliced and leaves roughly chopped; vegetable oil; package Classic Roasted Chicken Sausage, sliced on a bias into ¼-inch pieces; soy sauce; Thinly sliced green onions, for serving; Toasted sesame oil, for serving; Chili crisp, for serving (optional)

Prep Time: 10 min | Cook Time: 60 min | Servings: 1

Asian

Classic Roasted

A rich, savory rice porridge is one of the world’s great comfort foods. Known by many names—congee, juk, kayu, cháo—it’s a dish built on simplicity, patience, and the idea that a bowl of something warm can fix pretty much anything.

This easy congee recipe delivers big flavor with minimal effort. Rice simmers slowly with broth and aromatics until it breaks down into a silky, spoonable porridge. Once it’s ready, it gets finished with sautéed vegetables and a hearty boost from Classic Roasted Chicken Sausage. Drizzle on a little sesame oil or chili crisp and you’ve got a nourishing, craveable bowl that works for breakfast, lunch, or dinner. Ten minutes of prep, about an hour on the stove, and endless ways to make it your own.

See Recipe

A bowl of congee topped with chicken sausage.

SERVING MULTIPLIER:

Ingredients

1 cup long-grain rice

8 cups chicken broth

1 cup water

2-inch piece ginger, peeled and sliced into thin rounds

2 teaspoons kosher salt

1 head baby bok choy, stems thinly sliced and leaves roughly chopped

2 tablespoons vegetable oil

1 package Classic Roasted Chicken Sausage, sliced on a bias into ¼-inch pieces

2 tablespoons soy sauce

Thinly sliced green onions, for serving

Toasted sesame oil, for serving

Chili crisp, for serving (optional)

Instructions

Prep Time: 10 min | Cook Time: 60 min | Servings: 1

Rinse the rice briefly under cold water to remove excess starch.

Combine the broth, water, ginger, and salt in a large saucepan and bring to a boil. Stir in the rice, then reduce to a low simmer.

Simmer uncovered for about 50 minutes, stirring every few minutes until the mixture thickens into a creamy porridge. Stir in the bok choy and cook for 5 minutes more, until tender.

Remove the congee from the heat, cover, and keep warm.

Heat vegetable oil in a large sauté pan over medium heat. Add the sausage and cook, stirring, until lightly browned, about 3 minutes. Drizzle in the soy sauce and cook until the sausage is coated and the soy has reduced and glazed the links.

Ladle the congee into bowls and top with a generous scoop of sausage. Finish with green onions, a splash of sesame oil, and chili crisp if you want to add some heat.