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Quick & Easy Chicken Congee Recipe

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4 from 39 reviews

This Quick & Easy Chicken Congee recipe offers a comforting and flavorful rice porridge that can be prepared in just 30 minutes. Featuring tender slices of marinated chicken, jasmine rice cooked to a creamy consistency, and aromatic ginger and green onions, this dish is perfect for a nourishing breakfast or light meal. The recipe balances simplicity with authentic flavors, making it an ideal quick Asian-inspired comfort food.

Ingredients

Rice and Broth

  • 1/2 cup jasmine rice (or white long-grain rice, not basmati)
  • 5 cups cold water (1250 ml)

Chicken and Marinade

  • 3.5 oz chicken breast (or skinless, boneless chicken thighs)
  • 1/2 tbsp cornstarch (or potato starch)
  • 1/2 tbsp vegetable oil (or any neutral oil)
  • 1/2 tbsp regular soy sauce (or light soy sauce)
  • 1/8 tsp white pepper

Flavorings and Seasoning

  • 1 tsp ginger, very thinly sliced
  • 1 green onion, finely chopped (white and green parts separated)
  • 1/2 tsp salt
  • 1/2 tsp chicken bouillon powder

Instructions

  1. Prepare the Chicken: Slice the chicken against the grain on an angle into 1/4-inch thick pieces. Transfer to a medium bowl and marinate with cornstarch, vegetable oil, soy sauce, and white pepper. Set aside to let the flavors absorb.
  2. Rinse the Rice: Rinse the jasmine rice with cold water at least three times until the water runs clear to remove excess starch. Strain and set aside.
  3. Cook the Rice: Bring a medium-size pot with 5 cups of cold water to a boil over medium-high heat. Add the strained rice and stir only once to prevent sticking.
  4. Simmer: Reduce the heat to medium and cover the pot halfway with a lid, leaving it slightly open. Let the rice simmer gently for 22 minutes, allowing it to soften and break down.
  5. Break Down the Congee: At 22 minutes, vigorously whisk the congee for 1 to 2 minutes until the rice breaks down to a creamy texture. Alternatively, use an immersion blender or simmer for an additional 20-30 minutes for natural breakdown.
  6. Add Chicken and Aromatics: Add the marinated chicken slices in small batches along with the white parts of the chopped green onion and thinly sliced ginger. Stir well to separate the chicken pieces and continue boiling until the chicken is fully cooked, about 2 to 4 minutes.
  7. Season and Finish: Season the congee with salt and chicken bouillon powder. Remove from heat. If you prefer a thinner consistency, mix in 1/2 cup (125 ml) hot water and adjust salt to taste. Garnish with the green parts of the scallion and extra ginger slices before serving.

Notes

  • Use jasmine rice or long-grain white rice for best texture; avoid basmati as it is too dry.
  • Do not stir the rice frequently during cooking to prevent sticking and clumping.
  • The congee can be adjusted to preferred thickness by adding hot water at the end.
  • For richer flavor, chicken thighs can replace chicken breast.
  • Adjust seasoning according to taste preference, especially salt and bouillon powder.

Find it online: https://justsosavory.com/quick-and-easy-chicken-congee-recipe/