Name: Chicken Congee Recipe: Silky and Comforting
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1 cup jasmine rice; 8 cups chicken broth; 2 cups water; 1 lb chicken thighs; 1- inch ginger; 3 garlic cloves; 1 tsp salt; ½ tsp white pepper; Optional: Green onions (ginger); Suggested Pairings: Tea (buns)

Introduction

Table of Contents

Chicken Congee is a silky, comforting rice porridge, perfect for chilly mornings, recovery days, or cozy dinners. This classic Asian dish, featuring slow-simmered rice in rich chicken broth with tender shredded chicken, delivers gentle, nourishing flavor with a velvety texture. Presented in a white ceramic bowl, optionally garnished with green onions and ginger matchsticks, this Chicken Congee offers a warm, inviting aesthetic that elevates any table. This recipe provides a simple stovetop method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to comfort food that brings soothing, crowd-pleasing charm to any occasion.

Ingredients

For the Chicken Congee:

1 cup jasmine rice (or medium-grain)
8 cups low-sodium chicken broth
2 cups water
1 lb boneless, skinless chicken thighs (or breasts)
1-inch piece of fresh ginger, sliced
3 garlic cloves, smashed
1 tsp kosher salt
½ tsp white pepper (or black)

For Serving:

Optional: Sliced green onions, ginger matchsticks, cilantro, soy sauce, chili oil, century egg, fried shallots
Suggested Accompaniments: Chinese doughnuts (youtiao), steamed buns
Suggested Pairings: Hot tea, jasmine tea
Suggested Aesthetic: Serve in a white ceramic bowl
Suggested Equipment: Large pot, wooden spoon, fine-mesh strainer

Step-by-Step Process

Rinse Rice: Place jasmine rice in a fine-mesh strainer. Rinse under cold water for 1–2 minutes, rubbing grains gently with fingers until water runs mostly clear. This removes excess starch, preventing gumminess and ensuring silky texture. Drain well.
Toast Rice (Optional): In a dry large pot over medium heat, toast rinsed rice for 2–3 minutes, stirring constantly, until fragrant and slightly opaque. This enhances the nutty flavor, but can be skipped for a milder taste.
Add Broth and Aromatics: Pour in chicken broth and water. Add chicken thighs, sliced ginger, smashed garlic, salt, and white pepper. Stir once to combine. The chicken cooks in the broth, infusing it with flavor while staying tender.
Bring to a Boil: Increase the heat to high and bring the mixture to a rolling boil. Skim any foam that rises to the surface with a spoon—this keeps the congee clear and clean-tasting.
Simmer Low: Reduce the heat to low. Cover partially with lid (leave a small gap for steam). Simmer gently for 60–75 minutes, stirring every 15–20 minutes to prevent sticking. The rice will break down, thickening the porridge. Add ½ cup warm water if it thickens too quickly.
Shred Chicken: After 60 minutes, remove chicken to a plate using tongs. Shred with two forks into bite-sized pieces. The meat should be tender and moist. Return shredded chicken to the pot; stir to incorporate.
Adjust Consistency and Seasoning: Continue simmering 5–10 minutes until congee reaches desired thickness—should coat a spoon but still flow. Taste and adjust—add salt for depth or a splash of water for a thinner texture. Remove ginger and garlic pieces if desired.
Rest: Turn off the heat. Let congee rest 5 minutes covered—this allows grains to fully soften and flavors to meld.
Serve: Ladle into a white ceramic bowl. Garnish with sliced green onions, ginger matchsticks, and a drizzle of soy sauce or chili oil. Serve piping hot with condiments on the side.

Tips for Better Chicken Congee

Rinse rice thoroughly for a silky—not sticky—texture
Use low-sodium broth to control salt
Stir occasionally to prevent bottom scorching
Simmer partially covered to reduce evaporation
Presented in a white ceramic bowl to highlight the creamy porridge
Make broth from scratch the night before for a deeper flavor
Freeze in portions for instant comfort meals
Enhance aesthetic: float a single cilantro leaf for elegant contrast

Variations and Customization

Ginger-Scallion Chicken Congee: Double ginger; top with scallion oil.
Century Egg & Pork Congee: Add diced century egg and ground pork.
Vegetarian Congee: Use vegetable broth; omit chicken, add mushrooms.
Seafood Congee: Add shrimp and scallops last 5 minutes.
Instant Pot Version: High pressure 30 minutes; natural release 15 minutes.
Brown Rice Congee: Use brown jasmine; increase liquid and time.
Turkey Congee: Use leftover Thanksgiving turkey and broth.
Spicy Congee: Stir in gochujang or sambal at the end.

Storage and Serving Tips

Store in an airtight container in the fridge for up to 4 days.
Freeze in portions up to 3 months; thaw overnight and reheat with water.
Reheat on the stove over low, stirring in ¼ cup water per serving.
Thin with broth or water as needed—congee thickens when cold.
Serve piping hot with a variety of toppings for customization.
Pair with hot tea or jasmine tea to complement the gentle flavors.
Presented in a white ceramic bowl with garnishes for a soothing, elegant charm.

Nutritional Information

Based on 6 servings (about 1½ cups each):

Calories: 240 kcal
Total Fat: 6g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 680mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 1g
Protein: 18g
Vitamin A: 2% Daily Value
Vitamin C: 2% Daily Value
Calcium: 4% Daily Value
Iron: 8% Daily Value

Note: Values without toppings (century egg or chili oil increase calories. Naturally gluten-free.

Conclusion

This Chicken Congee recipe delivers silky, comforting warmth with tender chicken in every spoonful. It transforms simple rice into a nourishing classic. Its gentle simmering and soothing presentation make it a go-to. The creamy texture and subtle aromatics delight every bite. It’s sure to be a cherished recipe, loved for its soothing, crowd-pleasing charm.