Description

This comforting chicken congee recipe is perfect for cozy evenings, offering a warm and soothing bowl of creamy rice porridge infused with tender marinated chicken, aromatic ginger, and a touch of toasted sesame oil. With options for instant pot or stovetop preparation, it’s a versatile dish that highlights traditional Asian flavors in a simple, hearty meal.

Ingredients

Scale

For the Congee Base

1/2 cup Short Grain White Rice
4 cups Chicken Broth
2 large slices Ginger
2 teaspoons Shaoxing Wine (for congee)
1/4 teaspoon Chicken Bouillon (optional)

For the Chicken Marinade & Add-in

8 oz Chicken Breast or Thigh (thigh preferred for richer flavor)
1 tablespoon Shaoxing Wine (for marinade)
1/2 teaspoon Salt (for marinade)
1 teaspoon Cornstarch
2 Green Onions (thinly sliced for garnish)

Finishing Touches

1 teaspoon Toasted Sesame Oil
Salt to taste

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Instructions

Rinse the Rice: Rinse the short grain white rice multiple times under cold running water until the water is clear, ensuring the removal of excess starch for a creamier congee texture.
Cook the Congee Base: Instant Pot method: Combine the rinsed rice, chicken broth, 2 teaspoons Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and cook on high pressure for 15 minutes. Stovetop method: Place rinsed rice, ginger slices, and chicken broth in a large pot and bring to a simmer. Cover with the lid slightly ajar and let simmer gently for 30 minutes, stirring occasionally.
Prepare and Marinate the Chicken: Thinly slice the chicken breast or thigh. In a bowl, mix the chicken slices with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Allow it to marinate for at least 10 minutes to tenderize and flavor the meat.
Incorporate the Chicken and Green Onions: Once the congee has finished cooking, stir in the marinated chicken slices and the thinly sliced green onions. Cook for an additional 2 minutes until the chicken is cooked through and the green onions are fragrant.
Finish with Flavor: Stir in 1 teaspoon of toasted sesame oil to enhance the aroma and richness. Taste and adjust salt as needed for seasoning.
Serve Hot: Ladle the creamy chicken congee into bowls and serve immediately for a comforting meal.

Notes

You can substitute chicken thighs for breasts to achieve a richer, more flavorful congee.
The chicken bouillon powder is optional but can add an extra layer of umami to the broth.
If using the stovetop method, stirring occasionally prevents rice from sticking to the bottom.
Adjust the water or broth quantity slightly if you prefer thicker or thinner congee consistency.
Adding toppings like fried shallots, boiled egg, or sliced chili can personalize this dish further.
Shaoxing wine is a Chinese cooking wine that enhances flavor but can be omitted or replaced with dry sherry if unavailable.