Chicken Congee (Printable Version)

Creamy rice porridge with shredded chicken, ginger, and garlic—perfect for breakfast or a light 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)

# Directions:

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 thickened.
04 - Remove the chicken once it is cooked through (about 20-25 minutes), shred the meat with two forks, and return it to the pot.
05 - Stir in salt and white pepper. Adjust seasoning to taste.
06 - Serve hot, garnished with scallions, soy sauce, sesame oil, and other optional toppings as desired.

# Expert Hints:

01 -
  • The texture becomes impossibly creamy without any dairy, making it perfect for sensitive stomachs or cozy mornings
  • Its one of those rare dishes that actually tastes better the next day, so leftover fatigue never sets in
02 -
  • The congee continues thickening as it cools, so always make it slightly thinner than your ideal consistency
  • Fresh ginger loses potency after about an hour of cooking, so add a few extra slices near the end if you want more heat
03 -
  • Use a wooden spoon to stir—metal scrapes against the pot and can pick up a metallic taste from prolonged cooking
  • Keep a kettle of hot water nearby while cooking to adjust consistency without lowering the temperature

Go Back