Chicken-Ginger Congee with Lemon and Scallions
A silky chicken-ginger congee built on an Immunity Blend tea base—warming, brothy, and topped with fresh ginger, lemon, and scallions for the kind of bowl that helps you turn a corner.
Congee is the universal comfort food across much of Asia, traditionally served to anyone feeling run-down or recovering. This version uses Immunity Blend tea as part of the cooking liquid alongside chicken broth, building extra layers of ginger and citrus into the rice itself.
The trick to a good congee is patience: rice cooked slowly with plenty of liquid breaks down into a creamy porridge without any cream involved. About 90 minutes of low simmering does the work for you.
Bone-in chicken thighs go straight into the pot and shred easily once cooked, giving the congee body and protein. Fresh ginger is added in two stages—a knob simmered with the rice for deep warmth, and a fine julienne added at the table for a fresh, sharp lift.
Toppings make the bowl: scallions, a few drops of soy sauce, a generous squeeze of lemon, a drizzle of sesame oil, and chili oil for those who want a little fire. A soft-cooked egg sliced in half on top is a luxurious finishing touch.
Ingredients
- 1 cup jasmine rice, rinsed well
- 4 cups strong Immunity Blend tea (4 tea bags or 4 tbsp blend in 4 cups water, steeped 8 min)
- 4 cups low-sodium chicken broth
- 4 bone-in skinless chicken thighs
- 1 thumb-sized piece fresh ginger, smashed (plus extra for serving, finely julienned)
- 2 cloves garlic, smashed
- Salt to taste
- 4 scallions, thinly sliced
- Soy sauce, to taste
- Sesame oil, for drizzling
- 1 lemon, cut into wedges
- 4 soft-cooked eggs (optional)
- Chili oil (optional)
How to make it
- 1Brew Immunity Blend tea strong. In a large heavy pot, combine rinsed rice, brewed tea, chicken broth, smashed ginger, smashed garlic, and a pinch of salt.
- 2Add chicken thighs. Bring to a boil, then reduce heat to very low and partially cover. Simmer 60 minutes, stirring every 15 minutes to prevent the rice from sticking.
- 3Remove chicken thighs. Shred the meat with two forks, discarding any cartilage. Return shredded chicken to the pot.
- 4Continue simmering 20–30 more minutes until rice has broken down into a creamy porridge. Add hot water if it gets too thick. Remove the smashed ginger and garlic. Taste and season with salt.
- 5Ladle congee into bowls. Top each with scallions, a few strands of julienned fresh ginger, a few drops of soy sauce, and a drizzle of sesame oil.
- 6Serve with lemon wedges and (if using) a halved soft-cooked egg per bowl, plus chili oil for those who want heat.
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