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Creamy Chicken Congee Recipe

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★★★★★

4.6 from 134 reviews

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.

Ingredients

Scale

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

Find it online: https://zarameals.com/creamy-chicken-congee-recipe/