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
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!