A comforting savory rice porridge with chicken, scallions and ginger that brings warmth to the soul! A quick and easy chicken congee ready in 30 minutes with a simple trick to reduce cooking time. Family-friendly and nourishing!
Jump to:
What is Chicken Congee?
Chicken Congee is a smooth savory rice porridge featuring tender seasoned chicken garnished with scallions and ginger.
Congee (aka 'jook' in Cantonese) is a humble and popular one-pot rice dish served as a main at Chinese restaurants and best enjoyed with crispy fried Chinese dough sticks (aka youtiao).
There are many different types of congee each featuring various ingredients, like pork, duck, beef, eggs, century egg, taro, and more!
In Chinese culture, congee is often eaten in the cold season to bring warmth. The warming properties of the porridge, chicken, and ginger attribute to this, but you can enjoy this dish anytime of the year!
Whenever I got sick, my mom would make congee for me and it was so soothing! Now when my husband is under the weather, I'll make it for him.
Why this recipe:
- Ready in 30-minutes!
- Easy to make in one-pot.
- Made with simple ingredients.
- Family-friendly!
- Better and cheaper than takeout.
Ingredients & Substitutes
Please scroll down to the below recipe card for full measurements:
- Jasmine Rice: this is the ideal rice to use for this recipe as the grains are longer and thinner, so they will break down faster. Or substitute with a white long-grain rice or short-grain rice.
- Chicken Breast: or substitute with boneless-skinless chicken thighs. Or use cooked rotisserie chicken or shredded cooked chicken and add at the end; skipping the marinade.
- Cold Water: or substitute with low-sodium chicken broth for more flavor, but it will make the congee brown.
- Fresh Ginger: or substitute with a pinch of ground ginger powder to taste.
- Green Onions
- Salt
- Chicken Bouillon Powder (aka chicken stock powder): or substitute with chicken bouillon paste.
Chicken Marinade
- Cornstarch: this makes the meat tender by sealing in the moisture.
- Neutral Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil, or canola oil. Avoid olive oil or any low-smoke point oil.
- Regular Soy Sauce: or substitute with low sodium soy sauce, light soy sauce, tamari sauce, or coconut aminos.
- White Pepper: or substitute with black pepper, but white pepper is traditionally used for its floral flavor.
Note: Asian ingredients are typically available at most Asian grocery stores or check online.
Variations
Here are some other variations of congee to try:
- Pork - Replace chicken with sliced pork shoulder.
- Beef - Replace chicken with thinly sliced flank, skirt or flat iron steak.
- Seafood - Replace chicken with shrimp and scallops (only marinating the shrimp).
- Tofu - Substitute chicken with soft to firm tofu; season to taste.
- Century Egg - Top with sliced century egg.
- Plain - Omit the chicken and season with salt and extra bouillon to taste.
- Gluten-free - Use tamari/coconut aminos (instead of soy sauce) and gluten-free bouillon.
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 off the heat, or it can cause the rice to stick to the pot or burn.
- Got leftover chicken bones? Add it the water with the rice for more flavor and remove before whisking.
Optional Add-Ons
Below are optional add-ons to elevate your congee:
- Chili oil, chili crisp, or sesame oil
- Ginger scallion sauce
- Cilantro or parsley
- Crispy fried shallots
- Pork floss
- Fried egg
- Chinese fried dough sticks
Instructions
Below are step-by-step instructions on how to make chicken congee:
- Marinate chicken: Slice chicken against the grain on an angle into ยผ-inch thick pieces. Transfer to a medium bowl and marinate with marinade ingredients as listed above. Set aside.
- Wash rice: Rinse the rice grains with cold water until the water runs clear, at least 3 times. Strain and set aside.
- Boil congee: Bring a medium-size pot with 5 cups or 1250 ml 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 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 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 off heat. (If you prefer the congee runny, mix in ยฝ cup or 125 ml hot water and add more salt to taste). Garnish with scallion greens and more ginger. Enjoy!
Storage & Reheating
- Chicken congee will last up to 4 days stored in an airtight container in the fridge, once cooled. To enjoy, reheat in the microwave or on the stovetop until hot throughout.
- Congee can be frozen for up to 3 months after storing it portions in freezer-safe bags, once cooled. Store them flat in the freezer. To enjoy, defrost overnight in the fridge and reheat in the microwave or on the stovetop until hot throughout.
Pairing Suggestions
Chicken congee serves well with:
- Chinese fried dough sticks (aka youtiao)
- starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
- fried rice.
- chow mein, lo mein, or soup noodles.
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Soy Sauce Chicken, Char Siu, Chinese Roasted Pork Belly, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Can I make chicken congee in advance?ย
Chicken congee can be made up to 4 days in advance and stored in an airtight container in the fridge, once cooled. To reheat, microwave or reheat on the stovetop until hot throughout.
How do I make congee runny?
Mix in ยฝ cup or 125 ml hot water to the cooked congee and give it a stir and add more salt to taste. You can add more water if you want it even runnier.
๐ Recipe
Quick & Easy Chicken Congee
A comforting savory rice porridge with chicken, scallions and ginger that brings warmth to the soul! This quick and easy chicken congee is ready in 30 minutes with a simple trick to reduce the cooking time. Family-friendly and nourishing!
Ingredients
- ยฝ 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 peeled and julienned
- 1 green onion finely chopped - white and green parts separated
- ยฝ teaspoon salt
- ยฝ teaspoon chicken bouillon powder
Marinade
- ยฝ tablespoon cornstarch or potato starch
- ยฝ tablespoon vegetable oil or any neutral oil
- ยฝ tablespoon regular soy sauce
- โ teaspoon white pepper or black pepper
Instructions
- Slice chicken against the grain on an angle into ยผ-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 or 1250 ml 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 off heat. (If you prefer the congee runny, mix in ยฝ 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!
Suggested Equipment & Products
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 ๐
Christie Lai
Thank you so much for the kind comment and review! I appreciate your support!
Robin Thompson
Oh itโs lovely the temp dropped here so this was right on time for dad and I . Leftovers for work ๐thank you so much ooo I added carrots too ๐
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 ๐
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 itโs still really good!!! I also added a tbsp of fish sauce for a little extra flavor ๐๐ผ
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!