Creamy Chicken Congee Recipe

Introduction

Chicken Congee is a comforting, creamy rice porridge popular in many Asian kitchens. This hearty dish is perfect for chilly days or when you crave something warm and nourishing. With tender chicken and fragrant ginger, it’s both simple and satisfying.

Ingredients

• 8 oz chicken breast or thigh, thinly sliced
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 cup uncooked short grain white rice (or medium grain)
• 4 cups chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 large slices of ginger
• 2 green onions, thinly sliced
• 1/4 teaspoon chicken bouillon (or to taste, or salt)
• 1 teaspoon toasted sesame oil

Instructions

1. Step 1: Place the rice in a medium bowl and cover with water. Gently rinse the rice several times with your fingers, then drain. Repeat rinsing one to two more times until water is clear. Drain well.
2. Step 2: For Instant Pot: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Cook at high pressure for 15 minutes. Allow natural pressure release for at least 10 minutes before quick releasing the remaining pressure. Avoid fast release immediately after cooking to prevent clogging.
3. Step 3: For stovetop: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, ginger, and 4 cups of water in a large pot. Bring to a simmer over medium-high heat, then reduce to low. Cover the pot with the lid slightly ajar to let steam escape. Simmer for about 30 minutes, stirring frequently to prevent sticking, until the congee thickens to your liking.
4. Step 4: While the congee cooks, marinate the chicken. In a medium bowl, mix the chicken slices with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Ensure the chicken is evenly coated and set aside.
5. Step 5: When the congee is ready, add the marinated chicken, sliced green onions, and chicken bouillon. Increase heat to medium (or use the sauté function if using an Instant Pot). Stir constantly to separate the chicken pieces and cook until they turn white, about 2 minutes.
6. Step 6: Stir in the toasted sesame oil. Taste the congee and adjust salt if needed. Serve hot in small bowls.

Tips & Variations

• Use bone-in chicken thighs for a richer broth flavor.
• Add a beaten egg in the last minute of cooking for extra richness.
• Top with fried shallots, fresh cilantro, or a drizzle of chili oil for added flavor.
• Substitute chicken broth with vegetable broth for a lighter version.
• Soak rice for 30 minutes before cooking to reduce cooking time.

Storage

Store leftover chicken congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the porridge as it thickens during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for congee?

Short grain or medium grain white rice works best for a creamy texture. Long grain rice tends to be less sticky and may result in a thinner congee.

How do I know when the congee is done?

The congee is ready when it becomes thick and creamy, with the rice grains breaking down but not completely mushy. It should have a porridge-like consistency that’s easy to eat with a spoon.

Creamy Chicken Congee Recipe

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This classic Chicken Congee is a comforting and hearty rice porridge made with tender chicken, fragrant ginger, and a touch of sesame oil. Perfect for a soothing meal, it can be prepared using either an Instant Pot or stovetop method, resulting in a creamy texture and savory depth of flavor.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Soup, Comfort Food
• Method: Instant Pot
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken Marinade

• 8 oz chicken breast or tender, or thigh, thinly sliced
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch

Congee Base

• 1/2 cup uncooked short grain white rice (or medium grain)
• 4 cups chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 large slices of ginger
• 2 green onions, thinly sliced
• 1/4 teaspoon chicken bouillon, or to taste (or salt)
• 1 teaspoon toasted sesame oil

Instructions

1. Rinse the Rice: Add the rice into a medium-sized bowl and cover with water. Gently rinse the rice a few times with your fingers and drain. Repeat rinsing one to two more times and drain well to remove excess starch.
2. Prepare Congee – Instant Pot Method: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Set the cooker to high pressure and cook for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes, then release any remaining pressure quickly. This slow release is important to prevent starchy clogging of the valve.
3. Prepare Congee – Stovetop Method: Combine the rinsed rice, chicken broth, and 4 cups of water in a large pot. Bring to a simmer over medium-high heat, then reduce to low. Cover the pot slightly ajar with a lid to allow steam to escape and simmer for 30 minutes, stirring frequently to prevent sticking and boiling over. The mixture will thicken to a creamy, sticky consistency.
4. Marinate the Chicken: While the congee cooks, in a medium bowl, mix the thinly sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch until evenly coated. Set aside to marinate.
5. Cook the Chicken in the Congee: Once congee is cooked by either method, add the marinated chicken, sliced green onions, and chicken bouillon to the pot or Instant Pot on sauté function. Stir constantly to separate the chicken pieces and cook for about 2 minutes until the chicken turns white and is cooked through.
6. Add Finishings and Season: Stir in 1 teaspoon toasted sesame oil for fragrance and flavor. Taste the congee and add more salt if needed to suit your preference.
7. Serve: Transfer the hot chicken congee into small bowls and serve immediately while warm for a comforting meal.

Notes

• Short grain white rice is preferred for a creamier texture but medium grain rice can be used as a substitute.
• When using the Instant Pot, avoid quick pressure release immediately after cooking to prevent clogging from starchy liquid.
• Adjust water amount if you prefer thicker or thinner congee consistency.
• Adding ginger and Shaoxing wine enhances the aromatic and savory profile of the dish.
• Can be garnished with additional sliced green onions, fried shallots, or a dash of white pepper for extra flavor.

Keywords: Chicken Congee, Rice Porridge, Chinese Chicken Porridge, Comfort Food, Instant Pot Congee, Stovetop Congee, Asian Breakfast