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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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:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
📖 Recipe
Easy Chicken Congee (30 Minutes)
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.
Ingredients
- ½ cup uncooked jasmine rice or white long-grain rice
- 3.5 oz chicken breast
- 5 cups water cold
- ½ inch piece ginger julienned
- 1 green onion finely chopped, white and green parts divided
- ½ teaspoon salt
- ½ teaspoon chicken bouillon powder
Chicken Marinade
- ½ tablespoon cornstarch
- 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 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.
- 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.
- 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.
- 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.
- 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).
- 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.
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
Holly
This was so good! I made it for my boyfriend who was feeling under the weather. I changed the recipe a little bit by sautéing the white parts of the green onion, ginger, and added some minced garlic (let it cook for about a minute or so). Then I added the washed jasmine rice, toss it in the oil for 30 seconds, and added chicken broth instead of water. Followed the rest of the recipe as usual. Was absolutely delicious. He loved it!
Christie Lai
Wonderful! Glad your boyfriend enjoyed it and thanks for making my recipe, Holly!
Ed in DE
Great quickie recipe! I did exactly (well, roughy) as instructed and it turned out great. The only minor mod I made was to use 1 tbsp fish sauce instead of soy sauce for the second stage because the first time I used your recipe, I wound up adding fish sauce when I ate it.
Christie Lai
Thank you so much for making my recipe and for sharing your positive experience with us! So glad you enjoyed it!
Irene
Do you think I can make it in rice cooker? At what would I add the chicken?
Christie Lai
I haven't tried using the rice cooker for this recipe but I'm sure it could work just fine with the Congee setting on some rice cookers. I would add the chicken about 5 minutes before the congee is done and while it's still bubbling hot to cook the meat through.
Min
It was my first time making congee and it turned out amazing! I made it for my husband who is sick and doesn’t have much of an appetite but he finished the whole bowl and requested more. Thank you so much! I also added a bit of garlic oil from the garlic confit. Thank you for this recipe!
Christie Lai
Thanks so much for making it! Glad you both enjoyed it! Hope your husband gets well soon.
Millie
Was sooo happy with the results! It turned out amazing and it was my first time making congee! Now I can save money on Congee Wong haha! Thanks Christie.
Christie Lai
My pleasure! Happy to read this and thanks for making it!!
joy
dude this was so good i added some spinach in at the end, stirred then added to my bowl and drizzled some soy sauce and fish sauce over top. 10/10 ✨
Christie Lai
Haha thank you so much for making my recipe and for sharing this positive review here! Glad it worked out well with the spinach addition!
Karin Mueller
Omg this was perfect. I left out the chicken (mostly because i didn’t have it on hand), and added in some fish sauce. But otherwise this was PERFECT. Gingery, creamy, comforting, chicken porridge goodness. It also was very low effort which I will appreciate in the future when making it for my sick family.
Christie Lai
I am so thrilled to read this and glad some fish sauce helped to give it some more depth! Thank you so much for this kind review, Karin 🙂
Charlotte
Just made this recipe the other day and absolutely loved it! I was recovering from the flu and craving chicken congee and this hit the mark. I'm vegan and substituted the chicken for Quorn fillets ---- but it was every bit as delicious. Thank you for sharing this easy yet yummy recipe ❤
Christie Lai
So glad to hear that you enjoyed my recipe! Thank you so much for making it and for sharing your vegan substitutes with us. I hope you get better soon!
Amanda
LOVED LOVED LOVED!! Tried to make congee years ago and it did not turn out well. I really loved your great tips on using jasmine rice, whisking and the chicken bouillon powder. Thank you for the great recipe!! Also do you know if this freezes well?
Christie Lai
Thank you so much for making my recipe, Amanda! Glad it worked out well! Yes, it freezes well if you store it in separate containers so it's easier to reheat.
Bok
This is now my go to recipe for congee. Quick and fail proof. I add chopped pumpkin or shredded carrot with the rice to cook. Love it! Also if I have rotisserie chicken, i use them too! Thanks Christie!
Christie Lai
I'm so thrilled to read this! Thank you so much for making it and rotisserie chicken is totally genius!
jun
If I sub chicken broth instead of the chicken bouillon powder, how much would I use, and would it replace some of the water in the recipe? Thanks!
Christie Lai
Hi Jun, please substitute the water at a 1:1 ratio for the chicken broth if you're omitting the bouillon powder. Note: the bouillon powder adds a bit more depth of flavor I find than broth alone. Enjoy!
Judy
Very tasty! I added 5 spice powder to the marinade and also added asparagus to the broth. I really enjoyed it all!
christieathome
Thank you so much for making my chicken congee, Judy! Happy it worked out with the asparagus and 5 spice powder.
Misty
This was such an easy and delicious recipe! Definitely will make again. Thank you for sharing!
christieathome
Thanks so much for making my recipe, Misty! So happy it worked out well 🙂
Tom
This was great! Thank you. Do you know if this can be frozen?
christieathome
Awesome! Thanks for making my recipe, Tom! Yes, it can be frozen and reheated for later.
Chiara
Simple and delicious! Exactly what I was craving. Thank you, Christie!
christieathome
Thank you so much for making my recipe Chiara! I am thrilled to hear that it hit the spot. Have a lovely day!
Jane
Hi! Would liquid Chicken stock work in place of the bouillon powder?
christieathome
Hi Jane, yes you could sub with chicken stock but I would recommend adding some soy sauce or even a bit of oyster sauce for some depth in flavour.
Jennifer Lee
I used Thai black rice. I soaked rice overnight and cooked for an hour..
christieathome
Awesome glad it worked out well with black Thai rice! Thanks for making it!
Debi
Would it work to use Better Than Bouillon chicken bouillon paste instead of chicken powder? (I have a ton and don’t want to buy another bouillon unless it’s necessary). Thanks!
christieathome
Feel free to use what you have on hand! The paste sounds like a good substitute.
Jennifer
I had never heard of Congee until I looked at @cookingforlevi on TikTok and his dad prepared it for him. I searched for a recipe and came across yours. It sounded quick and easy so I gave it a try. Very simple, and easy to follow. It tasted delicious, and the ginger and scallions add a lot of flavor. Thanks!!
christieathome
Thank you so much for making my recipe, Jennifer! I am so pleased to hear that it was delicious and simple to follow 🙂 Have a lovely day!
SZ
I love soups and have always wanted to make congee. This recipe was really easy and delicious. I added a dash of mirin and a bit of oyster sauce too. I love the immersion blender tip also. Definitely something I’ll make again! Thanks for posting.
Christie Lai
Thanks so much for making my recipe and for leaving a positive review! Glad you enjoyed it!