Chicken Congee

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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.

Course Breakfast, lunch, main dish

Cuisine Asian, Chinese

Keyword chicken congee, congee

Prep Time 5

Cook Time 1

Servings servings

Calories 178kcal

Author Robin Donovan

Ingredients

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