Chicken Congee

Steam rising from a pot of chicken congee smells like comfort to me—ginger, broth, and rice melting into thick, savory porridge. It’s what I cook when I’m tired, when someone’s sick, or when I just need a meal that takes the edge off. Plus, I love to dress it up with what I have on hand: a spoonful of chili crisp, crispy shallots, minced fresh herbs, sautéed mushrooms, or a jammy egg make each bowl unique and even more satisfying.

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This thick, silky rice porridge is rich with chicken broth and hides tender shreds of chicken and zingy fresh ginger for a little ray of brightness. It's made by simmering rice in lots of liquid until the grains break down and the mixture becomes thick.

Cooking congee isn’t about precision. The rice breaks down slowly, thickening the broth, making it creamy and rich without any dairy. Once you know the basic method, you can adjust it to your taste without much fuss. I also make Instant Pot Congee with turmeric and brown rice—it’s extra nourishing and even easier to cook.

Congee is endlessly adaptable, too. You can keep it plain or add bold toppings depending on your mood. Add a splash of soy sauce, a dollop of chili crisp, a handful of fresh herbs, or crispy fried shallots, and it becomes something totally new. Top it with a poached or fried egg, crisp seaweed topping, spicy kimchi, or crunchy, salty, chopped peanuts.

Ingredient Notes

Congee doesn’t take much to make. With just rice, broth, chicken, and fresh ginger, you get a pot that’s both rich and restorative. A few thoughtful choices can shift the texture and flavor, so here’s what I’ve found works best.

Rice: Short- or medium-grain white rice, such as Japonica rice or Calrose, give the porridge its soft, thick, creamy texture when cooked.

Broth: Using a rich chicken broth to cook the rice gives the dish deep savory flavor. You can substitute vegetable broth or water, though, if necessary.

Chicken: You can use either boneless, skinless chicken breast or thighs. You'll cook them whole along with the rice and then shred the meat at the end.

How to Make Chicken Congee

Even though the cooking time is long, the process is simple and doesn’t need much attention. Here’s how to do it:

1. Rinse the rice well.
2. Combine the rice, broth, ginger, salt, and chicken in a pot and bring to a boil, then reduce it to a simmer.
3. Let cook, uncovered, stirring every so often so the rice doesn’t stick, for close to an hour.
4. Remove the chicken and shred it, then return it to the pot.
5. Season, garnish, and serve hot.

Expert Tips for Success

Congee is forgiving, but a few small steps make it even better:

• Rinse the rice well to wash away excess starch—this keeps the texture creamy instead of gluey.
• For an extra-smooth texture, stir more vigorously toward the end to help break down the rice.
• Stir every 10 to 15 minutes so the rice doesn’t stick to the bottom of the pot.

What to Serve With It

I like congee best with a mix of fresh and crunchy toppings. Sliced green onions, cilantro, and fried shallots bring brightness and texture. Soy Sauce Eggs, like the ones I use to top Korean Ramen, make it even more satisfying. For a heartier meal, serve it alongside Chinese Scallion Pancakes or steamed dumplings.

Chicken Congee

Robin Donovan

Warm and silky, this Chicken Congee is a comforting rice porridge with tender chicken and subtle ginger. It’s simple to make, customizable with toppings, and just as good for breakfast as it is for dinner.

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Course Breakfast, lunch, main dish

Cuisine Asian, Chinese

Servings 4 servings

Calories 178 kcal

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Ingredients

  

1x2x3x

• ▢ ½ cup jasmine rice or short-grain
• ▢ 6 cups chicken broth or water
• ▢ 1 piece chicken thigh or breast (boneless)
• ▢ 1 teaspoon ginger grated or finely chopped
• ▢ 1 teaspoon salt
• ▢ 1 piece green onion sliced
• ▢ 1 teaspoon sesame oil
• ▢ White pepper to taste

Instructions

 

• Prepare the rice

  Rinse the rice under cold water until the water runs mostly clear. Drain well.
• Start the congee

  In a large pot, combine the rice, broth, and chicken. Bring to a boil, then lower the heat to a gentle simmer. Stir in the ginger and salt.
• Simmer

  Cook uncovered for about 50–60 minutes, stirring occasionally to keep the rice from sticking to the bottom.
• Shred the chicken

  When the chicken is cooked through and tender, remove it from the pot. Shred it with two forks, then return it to the pot.
• Adjust the consistency

  Add more water if you prefer a thinner congee. Stir well to combine.
• Season and serve

  Add white pepper to taste and drizzle with sesame oil. Garnish with green onions and serve hot.

Notes

You can store leftover congee in the refrigerator for up to 3 days or in the freezer for up to a month. To reheat, warm gently on the stove with a splash of water to loosen it.

Nutrition

Calories: 178kcalCarbohydrates: 20gProtein: 9gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 35mgSodium: 1913mgPotassium: 158mgFiber: 0.4gSugar: 2gVitamin A: 59IUVitamin C: 1mgCalcium: 25mgIron: 1mg

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