Quick & Easy Chicken Congee

A comforting savory rice porridge with chicken, scallions and ginger that brings warmth to the soul! This quick and easy chicken congee is ready in 30 minutes with a simple trick to reduce the cooking time. Family-friendly and nourishing!

4.95 from 18 votes

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Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Chinese

Servings large bowls

Calories per serving 154 kcal

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 peeled and julienned
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
⅛ teaspoon white pepper or black pepper

Instructions

Slice 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 or 1250 ml 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 off 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!

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