Easy Chicken Congee (30 Minutes)

Name: Easy Chicken Congee (30 Minutes)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 cup uncooked jasmine rice (or white long-grain rice); 3.5 oz chicken breast; 5 cups water (cold); 1/2 inch piece ginger (julienned); 1 green onion (finely chopped, white and green parts divided); 1/2 tsp salt; 1/2 tsp chicken bouillon powder; 1/2 tbsp cornstarch; 1/2 tbsp vegetable oil (or any neutral oil); 1/2 tbsp regular soy sauce (or light soy sauce); 1/8 tsp white pepper

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Silky rice porridge with tender chicken, ginger, and green onions in a savory broth. This easy chicken congee recipe is ready in just 30 minutes. I vigorously whisk the softened rice to break down the grains faster, creating creamy congee without an hour of simmering.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Chicken congee is a traditional Chinese rice porridge made by simmering rice in water or broth until the grains soften and break down into a smooth consistency. There are many varieties of congee, including beef, pork, seafood, and century egg congee. It's commonly enjoyed for breakfast, lunch, or dinner.

I grew up eating congee because my mother made it regularly, especially during the colder months. It would instantly warm us up, and I loved eating it with crispy youtiao. Now I usually make it whenever my husband feels under the weather because it's comforting and easy to eat.

I find that marinating thinly sliced chicken with cornstarch and oil, then adding it near the end of cooking, helps keep the chicken tender and juicy instead of dry.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

Uncooked Jasmine Rice: Use jasmine rice for the best results. I developed this 30-minute recipe using jasmine rice because it softens and breaks down faster into a smooth, creamy congee. Standard long-grain white rice also works.
Chicken Breast: Use boneless, skinless chicken breast, thinly sliced against the grain for tenderness. Boneless, skinless chicken thighs also work. Leftover shredded rotisserie chicken can be added near the end just until heated through; skip the marinating process.
Cold Water: Low-sodium chicken broth also works for a richer, more savory congee, but it will give the porridge a darker color.
Fresh Ginger: Adds a warm, aromatic flavor to the congee. Fresh ginger is best, but ground ginger works in a pinch. Start with ⅛ teaspoon and adjust to taste.
Green Onions: Use the white parts to flavor the congee and the green parts for garnish.
Salt
Chicken Bouillon Powder: Adds a savory chicken flavor to the rice porridge, especially when using water instead of broth. I don't recommend skipping it.

Chicken Marinade

Cornstarch: Helps the thinly sliced chicken retain moisture and stay tender during poaching. Potato starch also works.
Vegetable Oil: Helps coat the chicken evenly and keeps the slices from sticking together. Canola or refined avocado oil also works.
Regular Soy Sauce: Adds a savory, salty flavor to the chicken marinade. Light soy sauce also works, or use low-sodium soy sauce for less salt.
White Pepper: Adds a mild, earthy, peppery flavor to the chicken. Black pepper works too but has a stronger, more noticeable flavor.

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Partially freeze the chicken: If time permits, freeze uncovered for 45 minutes to firm up the exterior, making thin slicing easier.
Slice against the grain: This shortens the muscle fibers, making the chicken more tender and easier to chew.
Don't stir the rice while simmering: Stir once after adding the rice to boiling water, then leave it undisturbed for 22 minutes. This helps prevent the softened rice from sticking to the bottom and burning. Whisk only after simmering.
Whisk the rice vigorously after simmering: This breaks down the softened grains quickly, creating smooth, creamy congee without a long cooking time.
Avoid overcooking the chicken: Add it near the end of cooking to prevent it from becoming dry and tough.
Serve immediately: Congee thickens as it cools. Add a little hot water or broth to loosen it if needed.

Instructions

Below are step-by-step instructions on how to make chicken congee:

Chicken sliced against the grain and coated evenly in marinade.

Marinate the chicken: Slice the chicken breast against the grain into 1⁄4-inch-thick slices. Transfer to a medium bowl, add the chicken marinade ingredients, and mix until evenly coated. Set aside.

Jasmine rice rinsed with cold water until the water runs clear.

Rinse the rice: Rinse the uncooked jasmine rice under cold running water at least 3 times, or until the water runs mostly clear. Drain well in a fine-mesh strainer.

Jasmine rice simmering in water with the lid halfway open.

Simmer the rice: Bring the measured cold water to a boil in a medium pot over medium-high heat. Add the drained rice and stir once only. Reduce the heat to medium to maintain a steady simmer, cover the pot halfway with the lid, and cook for 22 minutes, until the rice is very soft.

Congee whisked vigorously until the rice grains break down and become creamy.

Whisk the rice: Vigorously whisk the softened rice for 1-2 minutes, scraping the bottom of the pot occasionally, until the grains break down and the congee becomes smooth and creamy. Alternatively, briefly use an immersion blender to achieve a similar consistency.

Marinated chicken, scallion whites, and ginger cooking in the congee.

Poach the chicken: Add the marinated chicken in small batches, followed by the white parts of the green onions and ginger. Stir gently to separate the chicken slices and simmer for 2-4 minutes, until the chicken is opaque throughout with no pink remaining in the center. For food safety, chicken should reach an internal temperature of 165°F (74°C).

Creamy chicken congee garnished with scallion greens and fresh ginger.

Season and serve: Stir in the salt and chicken bouillon powder until dissolved. Remove from the heat, garnish with the green parts of the green onions and additional ginger if desired, and serve hot.

Storage & Reheating

Refrigerator: Divide leftover congee into shallow containers to cool quickly, then refrigerate promptly, ideally within 1 hour. Store in airtight containers in the fridge for up to 3 days.
Freezer: Cool the congee quickly as directed above, then transfer to freezer-safe airtight containers in individual portions, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a pot over medium-low heat, stirring occasionally, or microwave covered in 1-minute intervals until steaming hot throughout. Add a splash of water or chicken broth to loosen the congee as needed.

Variations

Different Proteins: Substitute the chicken breast with thinly sliced pork or beef. Marinate as directed and cook until the meat is fully cooked.
Gluten-Free: Use tamari instead of regular soy sauce and certified gluten-free chicken bouillon powder.

Pairing Suggestions

Serve Cantonese chicken congee with:

Chinese Fried Dough (Youtiao): Adds a crispy contrast to the creamy congee.
Garlic Bok Choy: Adds fresh, crisp texture alongside the soft porridge.
Sweet and Sour Chicken: The crispy, tangy chicken contrasts with the mild, creamy congee.

FAQ

Why is my chicken congee too thin?

Vigorously whisk the softened rice for another 1-2 minutes to break down more grains. If it's still too thin, simmer uncovered for a few more minutes until thickened to your liking.

What if my chicken congee is too thick?

Stir in hot water or chicken broth, a little at a time, until the congee reaches your desired consistency. Congee naturally thickens as it cools.

Why is my chicken dry or tough?

The chicken may have been overcooked or sliced too thickly. Slice it thinly against the grain, marinate as directed, and add it near the end of cooking to keep it tender.

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