Go Back
chicken congee recipe

Chicken Congee

Prep 15 minutes
Cook 9 minutes
Total 34 minutes
With tender chicken and a silky rice base! So warm, so comforting. A soothing meal in one bowl!
4 stars (1 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients
  

For this soul-warming chicken congee recipe, gather these simple ingredients:

  • 1 cup jasmine rice (or medium-grain white rice)
  • 8 cups chicken broth (homemade preferred, or low-sodium store-bought)
  • 1 pound bone-in chicken thighs (skin removed for cleaner broth)
  • 1- inch piece fresh ginger , thinly sliced
  • 3 cloves garlic , smashed
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 2 green onions , thinly sliced (for garnish)
  • ¼ cup fresh cilantro leaves (optional)
  • 1 tablespoon sesame oil
  • Ø Salt and white pepper to taste

Substitutions: If exploring Raw Food Recipes for Beginners, consider using quinoa instead of rice for added protein. No chicken thighs? Chicken breasts work well but reduce cooking time by 10 minutes to prevent dryness. Vegetarians can swap chicken with firm tofu and vegetable broth.

Instructions

  • Step 1: Prepare the Base
    Rinse the rice thoroughly under cold water until the water runs clear—this removes excess starch and prevents a gummy texture. In a large, heavy-bottomed pot, combine the rinsed rice, chicken broth, bone-in chicken thighs, sliced ginger, and smashed garlic cloves. The key here is using bone-in chicken, which releases 60% more flavor compounds than boneless cuts during the slow cooking process.
    Pro Tip: For an extra layer of flavor, toast the rice in 1 tablespoon of neutral oil for 2-3 minutes before adding the liquid. This simple 3-minute step enhances the nutty undertones in your final congee.
    Step 2: Simmer Until Creamy
    Bring the mixture to a boil over medium-high heat, then immediately reduce to a gentle simmer. Partially cover the pot, allowing some steam to escape. Let it cook for 75-90 minutes, stirring occasionally to prevent sticking. Unlike regular rice cooking that requires precise water-to-rice ratios, congee benefits from abundant liquid and extended cooking time. The rice should completely break down, creating a porridge-like consistency that's silky and comforting.
    Pro Tip: The perfect congee consistency should coat the back of a spoon but still flow when poured. If it's too thick, add ¼ cup of hot water at a time. Too thin? Continue simmering uncovered for 10-15 minutes.
    Step 3: Finish and Serve
    Once your congee reaches that silky texture, remove the chicken thighs and transfer them to a cutting board. Shred the meat, discarding bones, and return the chicken to the pot. Stir in the rice vinegar, soy sauce, and sesame oil. Taste and adjust seasoning with salt and white pepper. The final chicken congee recipe should have a perfect balance of savory depth with subtle acidity from the rice vinegar.
    Pro Tip: For restaurant-quality presentation, serve in warmed bowls topped with sliced green onions, cilantro, a drizzle of sesame oil, and a small dash of white pepper. This finishing touch enhances both aroma and visual appeal.
    chicken congee recipeingredients

Video