Chicken congee is the ultimate comfort food—a bowl of warmth and nourishment that soothes from the inside out. It’s soft, savory, and aromatic, perfect for slow mornings, sick days, or when you’re craving something cozy and satisfying.
Ingredient Breakdown
Long grain rice forms the heart of this dish. Unlike glutinous or short grain varieties, long grain rice breaks down slowly, giving the congee its silky texture without becoming overly sticky. It also holds up well during extended simmering, allowing the starch to release naturally into the broth.
Ginger lends a fragrant warmth that permeates the entire dish, while scallions add a fresh, slightly sharp contrast that cuts through the richness. Sesame oil is the final flourish, contributing a nutty aroma that lingers even after the first bite.
Chicken thighs are preferred for their juiciness and flavor. They remain tender through prolonged cooking and shred effortlessly, adding substance to the porridge. Their savory notes enrich the broth and bind the flavors together.
Toppings like toasted garlic and freshly chopped scallions introduce texture and contrast. The garlic delivers a crispy punch of umami, while the scallions bring brightness and a hint of bite to each spoonful.
Step-by-Step Preparation Guide
Begin by preparing the broth. In a large cooking pot, bring water to a gentle boil over medium-high heat. Add the sliced ginger and half of the chopped scallions—this aromatic duo forms the flavor base. Carefully add the chicken thighs and allow the mixture to boil, infusing the water with the richness of the meat and the warmth of the aromatics.
Once the water has taken on the savory depth from the chicken, dissolve a Knorr chicken cube into the pot for an added boost of umami. Let everything simmer for about 15 minutes. When the chicken is fully cooked and tender, remove it from the pot and set it aside to cool. Shred the meat using two forks or clean hands, discarding any bones or cartilage.
With the flavorful broth now ready, add the rice to the pot. Cover and let it cook for 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom. As the grains begin to soften and release starch, the broth will thicken and turn into a smooth, porridge-like consistency.
Return the shredded chicken to the pot and continue to simmer for another 30 minutes, or until the texture is thick and creamy. If the congee becomes too dense, simply add more water to loosen it. Adjust the seasoning with salt, freshly ground black pepper, and sesame oil, stirring everything to combine.
Ladle the steaming congee into bowls and finish with a sprinkle of the remaining scallions and crispy toasted garlic. Each bowl is a harmony of softness, savoriness, and fragrant complexity.
Recipe Tips & Frequently Asked Questions
How to prevent the rice from sticking or burning at the bottom of the pot
Stir the congee every 10–15 minutes, especially toward the end of cooking. A heavy-bottomed pot also helps distribute heat more evenly.
Tips for adjusting thickness with water as the congee simmers
Keep hot water nearby and add it gradually if the mixture thickens too quickly. Stir well after each addition to maintain smoothness.
Why simmering slowly builds better flavor than boiling
A gentle simmer allows the aromatics and chicken to release flavor gradually. Boiling aggressively can toughen meat and dull delicate flavors.
Make-ahead advice: storing and reheating congee without drying it out
Store leftovers in an airtight container. When reheating, add a splash of water or broth and stir gently over low heat to restore the original texture.
Can I use leftover cooked rice instead of raw?
Yes, though the texture will be slightly different. Simmer with broth for 20–30 minutes to break down the grains and achieve a creamy consistency.
What’s the ideal rice-to-water ratio for a silky consistency?
Start with 1¼ cups rice to 8 cups water and adjust based on how thick you like your congee. Add more water during cooking as needed.
How long does chicken congee last in the fridge?
It will keep well for up to 3 days. Reheat gently on the stove or in the microwave with added liquid.
Can this recipe be made in a slow cooker or Instant Pot?
Yes. For a slow cooker, cook on low for 6–8 hours. For an Instant Pot, pressure cook for 30 minutes with natural release, then shred the chicken and stir back in.
What to Serve With This Recipe
Chicken congee pairs wonderfully with savory Chinese crullers (youtiao), which are often dipped into the porridge for added crunch. Pickled vegetables, salted duck egg, or spicy fermented tofu provide salty and tangy contrast that cuts through the congee’s richness.
Add customizable toppings like soy sauce, chili oil, or century egg for bold flavor. A dash of fish sauce or a squeeze of lime juice can offer a Southeast Asian spin.
For a soothing drink, serve with hot jasmine tea or a ginger-lemon infusion. Their light, aromatic qualities balance the heartiness of the porridge.
Garnish with crispy fried shallots or crushed peanuts for extra texture. These toppings add complexity and a little crunch that makes every spoonful more satisfying.
Creative Variations
Swap out the chicken for shredded rotisserie meat, turkey, or firm tofu for a vegetarian option. Each brings a different texture and flavor, adapting the dish to different dietary needs.
Upgrade the broth by using homemade chicken stock or adding a splash of fish sauce for deeper umami. Infusing the cooking liquid with lemongrass or coconut milk can give the dish a Southeast Asian character.
You can also try different rice varieties. Jasmine rice offers a more floral aroma, while sticky rice lends a thicker, heartier consistency. Mixing grains like millet or quinoa can add texture and nutritional value.
Chicken congee is a deeply satisfying bowl of comfort—soft, savory, and subtly aromatic. Whether you’re under the weather or simply in need of a cozy meal, this dish brings soothing warmth with every spoonful. With simple ingredients and slow-simmered flavor, it’s a timeless recipe that nourishes both body and soul.
Ingredients
1¼ cups long grain rice
1 lb. skinless chicken thighs
3 thumbs ginger, sliced into thin strips
¾ cup chopped scallions
2 teaspoons sesame oil
1 Knorr chicken cube
2 tablespoons toasted garlic (optional)
7 to 10 cups water
Salt and freshly ground black pepper, to taste
Instructions
Pour the water into a large cooking pot and bring it to a gentle boil over medium-high heat. Add the ginger slices and half of the chopped scallions to infuse the water with flavor. Carefully add the chicken thighs and allow the mixture to come to a full boil.
Drop in the Knorr chicken cube and stir until fully dissolved. Cover the pot with a lid and let the chicken simmer over medium heat for about 15 minutes until fully cooked and tender.
Carefully remove the chicken from the broth and set it aside to cool. Once it’s cool enough to handle, shred the meat using two forks or clean hands, discarding the bones.
Add the rice to the flavorful broth. Cover the pot again and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Return the shredded chicken to the pot and continue simmering for an additional 30 minutes, or until the rice breaks down and the congee reaches a thick, creamy consistency. Add more water if it becomes too thick during cooking.
Season with salt, ground black pepper, and sesame oil. Stir well to combine all the flavors.
Ladle the chicken congee into bowls and garnish with the remaining chopped scallions and toasted garlic on top for a fragrant finish.
Serve warm and enjoy this comforting dish.
Chicken Congee Recipe
Ingredients
- 1¼ cups long grain rice
- 1 lb. skinless chicken thighs
- 3 thumbs ginger sliced into thin strips
- ¾ cup chopped scallions
- 2 teaspoons sesame oil
- 1 Knorr chicken cube
- 2 tablespoons toasted garlic optional
- 7 to 10 cups water
- Salt and freshly ground black pepper to taste
Instructions
- Pour the water into a large cooking pot and bring it to a gentle boil over medium-high heat. Add the ginger slices and half of the chopped scallions to infuse the water with flavor. Carefully add the chicken thighs and allow the mixture to come to a full boil.
- Drop in the Knorr chicken cube and stir until fully dissolved. Cover the pot with a lid and let the chicken simmer over medium heat for about 15 minutes until fully cooked and tender.
- Carefully remove the chicken from the broth and set it aside to cool. Once it’s cool enough to handle, shred the meat using two forks or clean hands, discarding the bones.
- Add the rice to the flavorful broth. Cover the pot again and let it cook for 30 minutes, stirring occasionally to prevent sticking.
- Return the shredded chicken to the pot and continue simmering for an additional 30 minutes, or until the rice breaks down and the congee reaches a thick, creamy consistency. Add more water if it becomes too thick during cooking.
- Season with salt, ground black pepper, and sesame oil. Stir well to combine all the flavors.
- Ladle the chicken congee into bowls and garnish with the remaining chopped scallions and toasted garlic on top for a fragrant finish.
- Serve warm and enjoy this comforting dish.
