This savory rice porridge features tender chicken infused with fresh ginger and scallions. Make this easy chicken congee recipe on cold weeknights when you need a fast dinner in 30 minutes. The slow-simmered flavor feeds a hungry family using simple, affordable pantry staples.
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This comforting Chinese chicken congee is my go-to meal whenever my husband feels under the weather or winter cravings hit. It's the best with crispy dough stick (aka youtiao)!
During my kitchen testing, I discovered that vigorously whisking the rice breaks down the starches rapidly. This specific technique cuts the traditional hours-long simmering process down to just 30 minutes without losing the classic texture.
Why My Recipe Works
- Starch agitation: Whisking the boiling rice at the end releases starches rapidly to create a silky porridge in half the time.
- Choose Jasmine rice: Long jasmine rice grains are thin and fragile, allowing them to break down faster than standard white rice.
- Balanced liquid ratio: A strict 1:10 rice-to-water ratio prevents a gluey texture while ensuring the porridge stays thick enough to coat a spoon.
Ingredients & Substitutes
The exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Jasmine Rice: Creates the aromatic base and breaks down quickly due to its thin and long grain structure. Sub: Standard long-grain white rice or short-grain rice.
- Chicken Breast: Yields a lean, clean-tasting protein. Sub: Boneless, skinless chicken thighs or leftover shredded rotisserie chicken added at the end of cooking.
- Cold Water: Forms the cooking liquid base to keep the porridge white. Sub: Unsalted chicken broth for a deeper savory flavor, though the final dish will have a brownish tint.
- Fresh Ginger: Adds sharp flavor and helps remove any gamey meat taste. Sub: Use ⅛ teaspoon ground ginger.
- Green Onions: Adds fresh flavor, aroma, and color.
- Salt: Enhances overall flavor of the porridge.
- Chicken Bouillon Powder: Adds flavorful depth. I prefer Knorr. Sub: Totole or Better Than Bouillon.
Chicken Marinade
- Cornstarch: Keeps the chicken tender. Sub: Potato starch 1:1.
- Neutral Oil: Toss with meat to lock moisture. Use avocado, peanut, or canola oil and avoid using olive oil.
- Regular Soy Sauce: Adds salt and umami to the chicken. I prefer Lee Kum Kee or Pearl River Bridge. Sub: Low-sodium or light soy sauce.
- White Pepper: Adds sharp, earthy heat. Sub: 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:
- Slice and Marinate: Cut the chicken against the grain at a 45-degree angle into ¼-inch thick slices. Place the meat in a medium bowl, toss with the listed marinade ingredients, and set aside.
- Wash and Strain: Rinse the rice grains with cold water at least 3 times or until the water runs clear. Drain the grains through a mesh strainer and set aside.
- Simmer the Rice: Bring 5 cups (1250 ml) of cold water to a boil in a medium pot over medium-high heat. Add the strained rice and stir exactly once to prevent sticking. Reduce the heat to medium, prop the lid to cover the pot halfway, and simmer for 22 minutes.
- Agitate and Emulsify: Whisk the congee vigorously at the 22-minute mark for 1 to 2 minutes until the grains break down. Alternatively, blend briefly with an immersion blender or simmer for an extra 20 to 30 minutes until smooth.
- Poach the Chicken: Drop the marinated chicken into the pot in small batches, then add the scallion whites and ginger. Stir gently to separate the chicken pieces and boil for 2 to 4 minutes until the meat cooks through.
- Season and Serve: Stir in the salt and chicken bouillon powder, then remove the pot from the heat. (Optional: If you prefer a runnier texture, mix in ½ cup (125 ml) of hot water). Garnish with scallion greens and extra ginger before serving.
Expert Tips
- Rinse thoroughly: Washing the rice keeps the porridge from getting too sticky or gummy.
- Limit stirring: Stirring too much makes the rice rub together and stick to the bottom.
- Thermal control: Propping the lid open lets steam out so the water does not boil over.
- Whisk at peak heat: Whisking at 22 minutes breaks the hot, soft grains instantly for a smooth texture.
- Batch-drop proteins: Adding chicken in small groups keeps the water hot so the meat cooks quickly without clumping.
Variations
- Pork or Beef Swap: Substitute the sliced chicken breast with thinly sliced pork shoulder or beef flank steak.
- Seafood: Swap the chicken for a mix of shrimp and scallops, making sure to only marinate the shrimp.
- Gluten-free: Replace the soy sauce with tamari, and ensure your chicken bouillon powder is certified gluten-free.
Pairing Suggestions
This chicken with congee pairs well with:
- Chinese Fried Dough (Youtiao): This fritter provides a crunchy contrast when dipped directly into the smooth porridge.
- Garlic Bok Choy: This crisp green vegetable cuts through the rich congee and pairs with the fresh ginger notes.
- Fried Egg and Pork Floss: This protein combo adds a rich yolk texture and a salty, savory flavor boost.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cool completely, divide, and pour into freezer-safe bags, and store flat for up to 3 months. Thaw overnight in the fridge before heating.
- Stovetop Reheating: Heat over medium-low, stirring constantly so the base does not burn. Stir in a splash of water or broth to thin out the thickened porridge.
- Microwave Reheating: Warm in 1-minute bursts, stirring well between each interval to break up clumps and restore the smooth texture.
FAQ
My congee turned into a solid block in the fridge. How do I fix it?
Rice continues to absorb water as it cools. When reheating, stir in ¼ cup of hot water or chicken broth at a time to make it silky and smooth again.
Why is my congee sticking to the bottom of the pot?
You stirred the rice too much during the initial boil, which pushes excess starch to the bottom. Stop stirring after the first mix and keep the heat on a low, steady simmer.
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📖 Recipe
Easy 30-min. Chicken Congee
This savory rice porridge features tender chicken infused with fresh ginger and scallions. Make this easy chicken congee recipe on cold weeknights when you need a fast dinner in 30 minutes. The slow-simmered flavor feeds a hungry family using simple, affordable pantry staples.
Ingredients
- ½ cup jasmine rice or white long-grain rice, uncooked
- 3.5 oz chicken breast
- 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
- 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 at a 45-degree angle into ¼-inch thick slices. Place the meat in a medium bowl, toss with the listed marinade ingredients, and set aside.
- Rinse the rice grains with cold water at least 3 times or until the water runs clear. Drain the grains through a mesh strainer and set aside.
- Bring 5 cups (1250 ml) of cold water to a boil in a medium pot over medium-high heat. Add the strained rice and stir exactly once to prevent sticking. Reduce the heat to medium, prop the lid to cover the pot halfway, and simmer for 22 minutes.
- Whisk the congee vigorously at the 22-minute mark for 1 to 2 minutes until the grains break down. Alternatively, blend briefly with an immersion blender or simmer for an extra 20 to 30 minutes until smooth.
- Drop the marinated chicken into the pot in small batches, then add the scallion whites and ginger. Stir gently to separate the chicken pieces and boil for 2 to 4 minutes until the meat cooks through.
- Stir in the salt and chicken bouillon powder, then remove the pot from the heat. (Optional: If you prefer a runnier texture, mix in ½ cup (125 ml) of hot water). Garnish with scallion greens and extra ginger before serving.
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!