Chicken Congee (Printable)
Creamy rice porridge with tender chicken, ginger, and garlic—perfect for breakfast or a comforting meal.
# What You'll Need:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12 ounces) or 2 chicken thighs
→ Rice
02 - 1 cup long-grain white rice, rinsed
→ Broth & Flavor
03 - 8 cups chicken stock or water
04 - 1 thumb-sized piece fresh ginger, peeled and sliced
05 - 2 garlic cloves, smashed
→ Seasoning
06 - 1 teaspoon salt (or to taste)
07 - ½ teaspoon white pepper
→ Garnishes (optional)
08 - 2 scallions, thinly sliced
09 - 1 tablespoon soy sauce
10 - 1 tablespoon toasted sesame oil
11 - Fried shallots
12 - Fresh cilantro leaves
13 - Century eggs, sliced (optional)
# How To Make:
01 - Add rice, chicken, ginger, garlic, and chicken stock to a large pot.
02 - Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface.
03 - Simmer uncovered, stirring occasionally, for 45-60 minutes, until the rice breaks down completely and the mixture becomes creamy and porridge-like.
04 - Remove the chicken once it is cooked through (about 20-25 minutes into simmering), shred the meat with two forks, and return it to the pot.
05 - Stir in salt and white pepper. Taste and adjust seasoning to your preference.
06 - Serve hot in bowls, garnished with scallions, soy sauce, sesame oil, and any other desired toppings.
# Expert Tips:
01 -
- The texture transforms from separate grains into a creamy porridge that feels like a hug in a bowl
- Its endlessly adaptable—whatever you have in your fridge can become a topping
- Makes enough for leftovers, and congee actually tastes better the next day
02 -
- The rice will continue thickening as it sits, so if you prefer it thinner, add more stock or water than you think you need
- Removing the chicken early prevents it from becoming dry and stringy—timing matters more than you expect
03 -
- Rinse your rice until the water runs clear—this removes excess starch and prevents gummy texture
- Smash your garlic cloves instead of chopping them for a milder, sweeter flavor