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Chicken Congee

Chinese · Breakfast · Easy

Chicken Congee

Total
1 hr 20 min
Prep
15 min
Serves
4
Calories
235
Jump to recipe

Rice slowly breaks down into a silky porridge with tender chicken, fresh ginger and scallions, finished with a little white pepper.

Frequent stirring near the end gives Chicken Congee its soft, spoon-coating texture. The rice releases starch into the water as it simmers, and thin slices of chicken cook gently in the thickened porridge.

Start with plain white rice and keep the pot at a quiet simmer. Fresh grated ginger brings warmth without sweetness, and thin chicken slices stay tender in the gentle heat.

MildSavoryOne PotComfort FoodGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Combine the jasmine rice and water in a large heavy pot and bring to a boil. Lower the heat and simmer partially covered for , stirring regularly, until the grains break apart and the liquid becomes creamy.

  2. Meanwhile, toss the chicken breast with the ginger, salt and white pepper and refrigerate while the rice cooks.

  3. Stir the chicken slices into the gently bubbling porridge, separating them with a spoon. Simmer for until the chicken reaches 165°F, stirring frequently to prevent sticking.

  4. Fold in the scallions and cook for until softened. Ladle into bowls and scatter with cilantro.

Forkue tips

  • Congee thickens as it stands. Stir in a little hot water at serving time if you prefer a looser porridge.

Storing and reheating

Refrigerate cooled portions promptly for up to 2 days. Reheat once in a saucepan with extra water, stirring until steaming and 165°F throughout.

Kitchen gear

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Nutrition per serving, estimated

235Calories
22gProtein
29gCarbs
3gFat

Chicken Congee: FAQ

Can I use leftover cooked rice?

Yes. Use about 2 cups cooked rice and start with less water, simmering until the grains break down. The cooking time will be shorter.

Why is it sticking to the pot?

Released rice starch settles on the base. Use low heat, a heavy pot and more frequent stirring as the porridge thickens.

How do I store and reheat Chicken Congee?

Refrigerate cooled portions promptly for up to 2 days. Reheat once in a saucepan with extra water, stirring until steaming and 165°F throughout.

How long does Chicken Congee take?

About 1 hr 20 min in total: 15 min prep and 1 hr 5 min cooking.

What do I need to make Chicken Congee?

The key ingredients are jasmine rice, chicken breast, ginger, white pepper, scallions and cilantro, plus pantry basics.

Any tips for Chicken Congee?

Congee thickens as it stands. Stir in a little hot water at serving time if you prefer a looser porridge.

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