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 jasmine rice (or standard white long-grain rice, raw); 3.5 oz chicken breast; 5 cups water (cold); 1/2 inch piece ginger (julienned into thin matchsticks); 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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Warm and comforting, this rice porridge is perfect for busy weeknights. This easy chicken congee recipe is ready in just 30 minutes with simple ingredients. You get silky rice porridge with tender chicken, ginger, and green onions.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Variations
Storage & Reheating
Pairing Suggestions
FAQ
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I grew up eating Chinese congee because my mother made it regularly, especially when the cold weather hit. 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.

Since congee traditionally takes about 1 hour to simmer, I found that vigorously whisking the rice breaks down the grains faster, cutting the cooking time to just 30 minutes while still giving the congee a creamy consistency.

Why It Works

Chicken velveting: Cornstarch and oil help the thinly sliced chicken stay tender during the final quick poach.
Minimal stirring: Leaving the rice mostly undisturbed allows it to gently soften before the final vigorous whisk.
Quick poaching: Adding the thinly sliced chicken at the end cooks it through without drying it out.

Ingredients & Substitutes

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

Jasmine Rice: I prefer jasmine rice for congee, but standard long-grain white rice also works.
Chicken Breast: Boneless, skinless chicken thighs also work; cook until the chicken is cooked through. Leftover shredded rotisserie chicken can be stirred in near the end just until heated through.
Cold Water: Unsalted chicken broth also works for a more savory congee, but it will give the porridge a darker color.
Fresh Ginger: Fresh ginger gives you the best flavor, but ground ginger works in a pinch.
Green Onions
Salt
Chicken Bouillon Powder

Chicken Marinade

Cornstarch: Helps the thinly sliced chicken stay tender during cooking. Potato starch works too.
Vegetable Oil: Canola or refined avocado oil works too. Avoid olive oil because its flavor can come through in the congee.
Regular Soy Sauce: Light soy sauce also works, or use low-sodium soy sauce for less salt.
White Pepper: Black pepper works too but has a stronger, more noticeable pepper flavor.

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

Expert Tips

Serve the congee immediately because it will continue to thicken as it sits.
Season only at the end so you can adjust the saltiness after the congee has thickened.
Scrape the pot bottom while whisking to prevent softened rice from catching.

Instructions

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

Chicken sliced against the grain and coated evenly in marinade.

Prepare the chicken: Slice the chicken against the grain at a 45-degree angle into ¼-inch-thick slices. Place the chicken in a medium bowl and mix with all the marinade ingredients until combined. Set aside.

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

Rinse the rice: Rinse the rice with cold water at least 3 times or until the water runs clear. Drain through a mesh strainer and set aside.

Jasmine rice simmering in water with the lid halfway open.

Simmer the rice: Bring 5 cups (1250 ml) of cold water to a boil in a medium pot over medium-high heat. Add the drained rice and stir once. Reduce the heat to medium, prop the lid halfway open, and simmer for 22 minutes.

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

Whisk the rice: Vigorously whisk the congee for 1 to 2 minutes or until the rice grains break down and the congee becomes creamy. Alternatively, briefly blend with an immersion blender.

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

Poach the chicken: Add the marinated chicken to the congee in small batches, followed by the scallion whites and ginger. Stir gently to separate the chicken pieces and boil for 2 to 4 minutes until the chicken is cooked through.

Creamy chicken congee garnished with scallion greens and fresh ginger.

Season and serve: Stir in the salt and chicken bouillon powder, then remove the pot from the heat. Garnish with scallion greens and extra ginger before serving.

Variations

Use a different protein: Replace the chicken with thinly sliced pork or beef and use the same marinade, adjusting the cooking time until cooked through.
Make it gluten-free: Replace the soy sauce with tamari and use a certified gluten-free chicken bouillon powder.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, portion into freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat on the stovetop over medium-low heat, stirring frequently, or microwave in 1-minute intervals, stirring between each. Add a splash of water or broth as needed to loosen the thickened congee.

Pairing Suggestions

Serve Chinese 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 congee too thin?

Whisk it vigorously for another 1 to 2 minutes to break down more of the softened rice. If it's still too thin, simmer it uncovered for a few minutes until it reaches your preferred consistency.

How do I make my congee runnier?

Stir in hot water or chicken broth, ¼ cup at a time, until the congee reaches your preferred consistency.

Why is my chicken tough or dry?

The chicken may be sliced too thick or cooked too long. Slice it ¼-inch thick against the grain and cook it only until cooked through to keep it tender.

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