Easy Chicken Congee (鷄粥) Recipe

Introduction

Chicken congee is a comforting and simple rice porridge that’s perfect for any time of day. This easy recipe uses basic ingredients to create a warm, nourishing dish with tender chicken and fragrant ginger. It’s a classic favorite loved across many Asian cultures.

Ingredients

• ½ cup jasmine rice or short grain rice (about 100 grams)
• 6 cups water (about 1.4 liters)
• 1 tsp salt
• 1 chicken bouillon cube (about 5 grams)
• 1 tsp sesame oil
• 1 thumb-sized piece of ginger, cut into thin strips (adjust to taste)
• 200 grams boneless skinless chicken breast (about 0.5 lb)
• 1 tsp soy sauce (light or regular)
• 1 tsp sesame oil
• 1 tsp grated garlic
• 1 tsp grated ginger
• 1 tbsp cornstarch or potato starch
• ½ tsp white pepper powder

Instructions

1. Step 1: In a large pot, bring the water to a boil. Rinse the rice 1-2 times and drain. Add the rice to the boiling water and stir once. Let it boil for 1-2 minutes.
2. Step 2: Reduce heat to low, cover the pot leaving a 1-inch gap for steam, and simmer for 20-25 minutes until the congee thickens. Check occasionally and add warm water if needed.
3. Step 3: While the congee cooks, slice the chicken thinly and marinate with soy sauce, grated ginger, grated garlic, sesame oil, white pepper, and cornstarch.
4. Step 4: When the congee is ready, increase heat to medium. Add the marinated chicken, salt, and chicken bouillon cube. Stir well and cook for 2-3 minutes until the chicken is cooked through.
5. Step 5: Finish by stirring in sesame oil and adding ginger strips. Serve hot, optionally garnished with chopped spring onions.

Tips & Variations

• Use leftover cooked chicken or shredded rotisserie chicken to save time—just add it in Step 4 and heat through.
• Adjust water quantity to make thicker or thinner congee based on your preference.
• Try adding toppings like fried shallots, chopped cilantro, or a drizzle of soy sauce for extra flavor.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, adding a splash of water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for congee?

Yes, jasmine rice or short grain rice works best for a creamy texture, but you can also use long grain rice. The cooking time might vary slightly.

How do I know when the chicken is cooked in the congee?

The chicken slices are thin and cook quickly—2-3 minutes over medium heat is usually sufficient. Make sure they are no longer pink in the center before serving.

Easy Chicken Congee (鷄粥) Recipe

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4.9 from 90 reviews

This Easy Chicken Congee recipe is a comforting and nourishing Chinese rice porridge made with tender marinated chicken slices simmered to perfection. Featuring fragrant jasmine rice, ginger, and sesame oil, this simple one-pot meal is perfect for a cozy breakfast or light dinner, delivering warm flavors and a smooth, creamy texture.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Congee Base

• ½ cup Jasmine rice or short grain rice (About 100 grams)
• 6 cups Water (About 1.4 Litres)
• 1 tsp Salt
• 1 Chicken bouillon cube (About 5 grams)
• 1 tsp Sesame oil
• 1 thumb-sized piece of Ginger, cut into thin strips (Adjust to taste)

Chicken and Marinade

• 200 grams Boneless skinless chicken breast (About 0.5 lb), thinly sliced
• 1 tsp Light soy sauce or regular soy sauce
• 1 tsp Sesame oil
• 1 tsp Grated garlic
• 1 tsp Grated ginger
• 1 tbsp Cornstarch or potato starch
• ½ tsp White pepper powder

Instructions

1. Prepare the boiling water and rice: In a large pot, bring 6 cups of water to a boil. Rinse the jasmine rice 1 to 2 times and drain. Add the rinsed rice to the boiling water and stir once to combine. Let it boil for 1 to 2 minutes.
2. Simmer the congee: Reduce the heat to low, cover the pot with a lid leaving a 1-inch gap to allow steam to escape. Let the congee simmer gently for 20 to 25 minutes, stirring occasionally and adding warm water if the consistency becomes too thick, until it thickens into a smooth porridge.
3. Marinate the chicken: While the congee cooks, slice the chicken breast thinly. In a bowl, combine the chicken slices with soy sauce, grated ginger, grated garlic, sesame oil, white pepper powder, and cornstarch. Toss well to coat and let it marinate briefly.
4. Cook the chicken in congee: When the congee has thickened to your liking, increase the heat to medium. Stir in the marinated chicken slices, salt, and chicken bouillon cube. Cook for 2 to 3 minutes, stirring gently, until the chicken is fully cooked and tender.
5. Finish and serve: Turn off the heat and add the sesame oil and thin ginger strips. Optionally garnish with chopped spring onions. Serve immediately while hot for the best flavor and texture.

Notes

• Use jasmine rice or short grain rice for the best creamy congee texture.
• You can adjust the amount of water for thicker or thinner porridge depending on your preference.
• Adding chicken bouillon enhances the savory depth but can be omitted for a lighter version.
• Fresh ginger strips add fragrant aroma and can be adjusted to taste.
• Serve congee hot as it thickens upon cooling.

Keywords: chicken congee, Chinese porridge, rice porridge, comfort food, easy congee, chicken and rice soup, warm breakfast