How to Make Congee – Chinese Chicken Congee

This Chinese Chicken Congee is a warm, soothing rice porridge that’s been loved for generations. It’s simple, comforting, and deeply nourishing. I love making it when I want a cozy, filling meal that’s easy on the stomach but still rich in flavor. Whether I’m enjoying it for breakfast, lunch, or dinner, it always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it transforms just a few humble ingredients—rice, chicken, and water—into a silky, comforting dish that feels like a hug in a bowl. The texture is creamy and thick, and the chicken adds protein and depth. It’s naturally gluten-free, easy to digest, and totally customizable with toppings and condiments. I especially like how it’s a make-ahead friendly recipe that reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White rice (short or medium grain)

• Chicken thighs or chicken breasts (bone-in preferred for more flavor)

• Water or chicken broth

• Ginger, sliced

• Salt

• Green onions, chopped (for garnish)

• Soy sauce (optional, for serving)

• White pepper (optional)

• Sesame oil (optional)

• Century egg or preserved egg (optional traditional topping)

Directions

1. I start by rinsing the rice thoroughly under cold water until the water runs clear.

2. In a large pot, I combine the rice, chicken, sliced ginger, and water or broth.

3. I bring it to a boil, then reduce the heat to low and simmer, uncovered, for 1 to 1.5 hours. I stir occasionally to prevent the rice from sticking to the bottom.

4. As it simmers, the rice breaks down and thickens into a creamy porridge. I add more water if needed to reach my desired consistency.

5. I remove the chicken once it’s fully cooked, shred it with a fork, and stir it back into the congee.

6. I season with salt to taste, then ladle the congee into bowls and top with green onions. I add a drizzle of soy sauce, sesame oil, or a pinch of white pepper if I want more flavor.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prep and 60–90 minutes to cook, depending on how thick and creamy I like my congee. I find it’s mostly hands-off, with just occasional stirring.

Variations

Sometimes I swap the chicken for pork or add a raw egg yolk just before serving for extra richness. I also like topping it with fried shallots, chopped cilantro, chili oil, or pickled vegetables. For a shortcut, I use leftover rotisserie chicken and simmer the rice in broth only, then stir the shredded chicken in at the end.

storage/reheating

I store leftover congee in the fridge for up to 4 days. It thickens as it sits, so I add a splash of water or broth when reheating it on the stove or in the microwave. Stirring helps it return to that smooth, silky texture.

FAQs

Can I use brown rice instead of white rice?

Yes, I’ve used brown rice before—it adds a nuttier flavor and more fiber. It just takes a little longer to break down and soften.

Can I make congee in a slow cooker?

Absolutely. I combine all ingredients in the slow cooker and cook on low for 6–8 hours or high for 4–5 hours. It turns out just as creamy.

What’s the difference between congee and porridge?

They’re essentially the same concept. Congee is the Chinese term for rice porridge, and it’s often savory and served with toppings. The term “porridge” can also refer to other grains or sweet versions.

How do I keep it from sticking to the pot?

I stir it every 10–15 minutes, especially as it thickens. I also use a heavy-bottomed pot to help prevent scorching.

Is congee good for sick days?

Yes, it’s one of the most traditional comfort foods for when I’m under the weather. It’s gentle on the stomach and easy to digest—like chicken soup in rice form.

Conclusion

This Chinese Chicken Congee is a simple, wholesome dish that brings warmth and comfort in every bite. Whether I’m starting my morning with a light, savory bowl or winding down with a soothing dinner, it’s one of those meals that feels like home. It’s versatile, budget-friendly, and endlessly adaptable—one of my favorite ways to enjoy rice.

Print