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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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
📖 Recipe
Easy Chicken Congee (30 Minutes)
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.
Ingredients
- ½ cup jasmine rice or standard white long-grain rice, raw
- 3.5 oz chicken breast
- 5 cups water cold
- ½ inch piece ginger julienned into thin matchsticks
- 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 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.
- Rinse the rice with cold water at least 3 times or until the water runs clear. Drain 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 drained rice and stir once. Reduce the heat to medium, prop the lid halfway open, and simmer for 22 minutes.
- 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.
- 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.
- Stir in the salt and chicken bouillon powder, then remove the pot from the heat. For a runnier congee, stir in hot water or broth, ¼ cup (60 ml) at a time, until it reaches your preferred consistency. 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!