Chinese Chicken Congee and a Miso Biscuit (includes surprise complimentary dessert)

This week at Ragna’s Table, we’re traveling to China for a bowl that soothes the soul and nourishes the body: Chicken Congee—a simple, comforting rice porridge that has been cherished in Chinese kitchens for centuries. Traditionally served to the young, the old, and the unwell, it’s beloved for its gentle flavor, silky texture, and deep-rooted ability to heal from the inside out.

I simply love a great bowl of congee—and if you haven’t had it yet, you’re in for a treat. My version is made with slow-simmered homemade chicken bone broth, infused with ginger, garlic, scallions, and a whisper of white pepper. The rice is cooked until it breaks down into a creamy, almost custard-like consistency, and each bowl is topped with a soft-boiled egg—its golden yolk melting into the congee like the sun breaking through clouds.

For toppings, you’ll find slivered scallions, fresh cilantro, mushrooms sautéed in toasted sesame oil, and crispy shallots for that satisfying crunch. Every spoonful is earthy, warming, and deeply restorative.

And because I can never resist adding a little something extra, this week’s congee is served with a savory miso biscuit on the side. Fluffy, tender, and rich with umami from white miso paste, it’s a perfect partner to the soothing bowl—salty, buttery, and just a little indulgent.

Beyond the comfort it brings, congee has real benefits. The long-cooked rice is easy on the digestive system, making nutrients more accessible. When paired with rich, gelatinous bone broth, it becomes a powerhouse of minerals and amino acids—supporting gut health, joint mobility, and immune function.

This is food that invites you to slow down. Nourishing, grounding, and beautifully simple—everything a bowl should be.