A comforting, savory rice porridge with chicken, scallions, and ginger! This quick and easy chicken congee recipe uses simple ingredients and is ready in 30 minutes in one pot. A delicious main that's family-friendly, budget-friendly, and better-than-takeout.
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Chicken Congee is a smooth rice porridge featuring tender seasoned chicken garnished with scallions and ginger. Congee (aka 'jook' in Cantonese) is a humble and popular rice dish served at Chinese restaurants.
There are various types of congee featuring different key ingredients, like pork, duck, beef, eggs, century egg, seafood, and taro. In Chinese culture, congee is often enjoyed during the colder months for its warming qualities, but it can be enjoyed any time of the year.
I've made it countless times when my husband or I are under the weather or when I'm in the mood for it. It's the best with a crispy dough stick (aka youtiao)!
Why This Recipe
- We're using a whisk to break up the rice to cut the cooking time by half!
- I tested this with various types of rice and I recommend jasmine rice as they're thinner, which breaks down more easily.
- Most chicken congee recipes are too thick or too thin; my rice-to-water ratio is just right.
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Jasmine Rice: I recommend using jasmine rice as the grains are longer and thinner so they will break down faster. Substitution: White long-grain rice or short-grain rice.
- Chicken Breast: I recommend using skinless chicken breast for a clean taste. Substitution: Skinless, boneless chicken thighs, or use shredded cooked chicken or rotisserie chicken, and add at the end; skipping the marinade.
- Cold Water: Or use unsalted chicken broth for more flavor, but the congee will look brownish.
- Fresh Ginger: This adds a sharp taste that cuts through the rich taste of the chicken. Substitution: Use ⅛ teaspoon ground ginger.
- Green Onions: To add a sharp and refreshing flavor. Do not substitute with onions.
- Salt
- Chicken Bouillon Powder: Adds a savory pop of flavor [I recommend Knorr]. For an MSG-free alternative, use Totole or Better Than Bouillon.
Chicken Marinade
- Cornstarch: Used for velveting to keep meat juicy. Substitution: Use potato starch 1:1.
- Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
- Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also work.
- White Pepper: To add a light kick. Substitution: Black pepper.
Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.
Instructions
Below are step-by-step instructions on how to make chicken congee:
- Marinate the chicken: Slice the chicken against the grain on an angle into ¼-inch thick pieces. Transfer to a medium bowl and marinate with marinade ingredients as listed above. Set aside.
- Rinse and strain the rice: Rinse the rice grains with cold water until the water runs clear, at least 3 times. Strain and set aside.
- Make the congee: Bring a medium-size pot with 5 cups (1250 ml) of cold water to a boil on medium-high heat. Add strained rice and only stir once. (Note: stirring often will cause the rice to stick to the pot). Reduce to medium heat. Cover the pot halfway with a lid, don't cover fully. Simmer for 22 minutes.
- Whisk the congee: At the 22-minute mark, rapidly whisk the congee until it breaks down, about 1-2 minutes. (Or use an immersion blender or cook for another 20-30 minutes until the rice breaks down on its own).
- Cook the chicken: Add marinated chicken in small batches, scallion whites and ginger. Stir to separate the chicken pieces and boil until meat is cooked, about 2-4 minutes.
- Season and garnish: Season with salt and chicken bouillon powder. Remove from heat. (If you prefer the congee runny, mix in ½ cup or 125 ml hot water and add more salt to taste). Garnish with scallion greens and more ginger. Enjoy!
Expert Tips
- Rinse the rice until the water runs clear to remove any residual starch and dirt - extra starch can cause a very thick texture.
- Don't stir more than once after adding the rice - or it will stick to the pot!
- Whisk the rice at the 22-minute mark to break it down or use an immersion blender if you own one.
- Add chicken in small batches, so it can cook through and to prevent sticking.
- Remove seasoned congee from the heat, or it can cause the rice to stick to the pot or burn.
- Got leftover chicken bones? Add it to the water with the rice for more flavor and remove before whisking.
Variations
- Pork or Beef version: Replace chicken with sliced pork shoulder or thinly sliced beef.
- Seafood version: Replace chicken with shrimp and scallops (only marinating the shrimp).
- Plain version: Omit the chicken and season with salt and extra bouillon to taste.
- Gluten-free version: Use tamari/coconut aminos (instead of soy sauce) and gluten-free bouillon.
Topping Ideas
- Chili oil, chili crisp, or sesame oil
- Ginger scallion sauce
- Cilantro or parsley
- Crispy fried shallots
- Pork floss
- Fried egg
Pairing Suggestions
Chicken congee pairs well with:
- Chinese fried dough sticks (aka youtiao)
- Starters: Egg Rolls or Crab Rangoon.
- Rice Dishes: White Rice or Fried Rice.
- Noodle Dishes: Chow Mein or Lo Mein.
- Vegetable Dishes: Chinese Garlic Yu Choy or Stir-fried Snow Pea Leaves.
- Meat Dishes: Soy Sauce Chicken, Air Fryer Char Siu, or Chinese Roasted Pork Belly.
Storage & Reheating
- Leftover chicken congee can last up to 4 days when stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Freezer: Chicken congee can be frozen for up to 3 months after storing it in portions in freezer-safe bags, once cooled. Store them flat in the freezer. To enjoy, thaw overnight in the fridge and reheat in the microwave or on the stovetop until heated through.
FAQ
Can I make chicken congee in advance?
Chicken congee can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
How do I make congee runny?
Mix in ½ cup (125 ml) hot water to the cooked congee, give it a stir, and add more salt to taste. You can add more water if you want it even runnier.
📖 Recipe
Quick & Easy Chicken Congee
A comforting, savory rice porridge with chicken, scallions, and ginger! This quick and easy chicken congee recipe uses simple ingredients and is ready in 30 minutes in one pot. A delicious main that's family-friendly, budget-friendly, and better-than-takeout.
Ingredients
- ½ cup jasmine rice or white long-grain rice (not basmati)
- 3.5 oz chicken breast or skinless-boneless chicken thighs
- 5 cups water cold
- 1 teaspoon ginger very thinly sliced
- 1 green onion finely chopped - white and green parts separated
- ½ teaspoon salt
- ½ teaspoon chicken bouillon powder
Marinade
- ½ tablespoon cornstarch or potato starch
- ½ tablespoon vegetable oil or any neutral oil
- ½ tablespoon regular soy sauce or light soy sauce
- ⅛ teaspoon white pepper
Instructions
- Slice the chicken against the grain on an angle into ¼-inch thick pieces. Transfer to a medium bowl and marinate with marinade ingredients as listed above. Set aside.
- Rinse the rice grains with cold water until the water runs clear, at least 3 times. Strain and set aside.
- Bring a medium-size pot with 5 cups (1250 ml) of cold water to a boil on medium-high heat. Add strained rice and only stir once. (Note: stirring often will cause the rice to stick to the pot).
- Reduce to medium heat. Cover the pot halfway with a lid, don't cover fully. Simmer for 22 minutes.
- At the 22-minute mark, rapidly whisk the congee until it breaks down, about 1-2 minutes. (Or use an immersion blender or cook for another 20-30 minutes until the rice breaks down on its own).
- Add marinated chicken in small batches, scallion whites and ginger. Stir to separate the chicken pieces and boil until meat is cooked, about 2-4 minutes.
- Season with salt and chicken bouillon powder. Remove from heat. (If you prefer the congee runny, mix in ½ cup or 125 ml hot water and add more salt to taste). Garnish with scallion greens and more ginger. Enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 1041mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
Robin Thompson
Love your recipes Ty 😍
Christie Lai
Thank you so much for the kind comment and review! I appreciate your support!
Robin Thompson
Oh it’s lovely the temp dropped here so this was right on time for dad and I . Leftovers for work 🙃thank you so much ooo I added carrots too 👍
Christie Lai
Thank you so much for making my recipe and for leaving this kind comment! I'm so glad it worked out well for you and your dad 🙂
Bryon
Making it right now. I've been not well. No time on marinating. Gather ready when everything else is prepped.
Let you know what I think when done
Christie Lai
Thanks for making my recipe, Bryon! I hope you feel better and I hope it met your expectations.
Raven
Made it this morning without the chicken and it’s still really good!!! I also added a tbsp of fish sauce for a little extra flavor 👌🏼
Christie Lai
Amazing! Glad it worked out well even without the chicken. Thanks for making my recipe, Raven!
Crazy Dave
My wife had a bad cold with a scratchy throat and was sleeping late, so I thought some rice congee would be a great breakfast for her. I had cooked rice in the fridge so I put together a cooked rice congee then went on the web to find a chicken congee recipe. I found another one, but it called for oyster sauce, which I didn't have. Then I found this one and used coconut secret instead of soy suace. I've been cooking Chinese food since the 1970's, so this came together for me very easily, and when I gave it a taste, I knew I had hit the nail on the head. My wife loved it and felt very cared for as she enjoyed it. This is truly comfort food. My dog Squeakers got a little bit and ate it with such enthusiasm that I knew he loved it too. 5 stars and easy enough for a beginner to make!
Christie Lai
Aw this comment made my day and I'm so happy to read that it was easy enough to make and she found it comforting. I hope your wife gets well soon and thank you for choosing my recipe to make!