Name: Chicken Congee Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Chinese
Ingredients: 1 x 1.2kg (2.6 lb) whole chicken; 8 cups chicken stock; 4cm piece fresh ginger, sliced; 4 spring onions, roughly sliced; 2/3 cup sushi rice; Finely julienned ginger; Thinly sliced spring onion (scallions); Soy sauce, to drizzle

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Introduction

Chicken congee is a comforting, savory rice porridge that’s perfect for any time you need a warm, nourishing meal. Made with tender chicken and fragrant ginger, it’s simple to prepare yet deeply satisfying.

A white bowl filled with smooth white rice porridge forming the base layer, topped with light brown soy sauce drizzled unevenly around the surface. In the center, there is a small pile of tender shredded white chicken meat, layered with thin pale yellow strips of ginger. Scattered green chopped scallions add touches of color across the dish. A pale green ceramic spoon rests on the side inside the bowl. The bowl is placed on a white plate against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2/3 cup sushi rice
Finely julienned ginger, to serve
Thinly sliced spring onion (scallions), to serve
Soy sauce, to drizzle

For the chicken stock:

1 x 1.2kg (2.6 lb) whole chicken
8 cups chicken stock
4cm piece fresh ginger, sliced
4 spring onions, roughly sliced

Instructions

Step 1: Place the whole chicken, chicken stock, sliced ginger, and roughly sliced spring onions in a large saucepan over medium-high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 40 minutes or until the chicken is just cooked. Test doneness by piercing the leg joint; the juices should run clear or be just light pink. If your chicken is larger, simmer longer. Remove the chicken and let it cool.
Step 2: Strain the chicken stock into a clean saucepan over medium-high heat. Add the sushi rice and simmer, stirring often, until the rice breaks down and the mixture becomes thick and porridge-like, about 60 to 90 minutes. Stir frequently to prevent burning.
Step 3: Once the chicken is cool enough to handle, slice and shred the meat into pieces.
Step 4: Divide the congee into serving bowls. Top with shredded chicken, julienned ginger, spring onions, and drizzle with soy sauce to taste. Serve warm.

Tips & Variations

Use jasmine or long-grain rice if sushi rice is not available, but cooking times may vary slightly.
For extra flavor, add a splash of sesame oil when serving.
Add sliced mushrooms or shredded carrots during simmering for more texture and nutrients.
Use leftover cooked chicken if you prefer a quicker version; just prepare the stock separately or use store-bought chicken broth.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove with a splash of water or broth to loosen the consistency. Avoid reheating multiple times for best taste and texture.

How to Serve

A white bowl holds a dish with three main layers: at the bottom is a white, smooth rice porridge filling most of the bowl; on top of the porridge is a pile of light beige shredded chicken; and scattered over the top are thin pale yellow strips of ginger and small green pieces of chopped scallion. Around the edge of the porridge is a dark brown sauce creating a ring near the bowl's side. The bowl sits on a dark plate, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of a whole chicken?

Yes, but using a whole chicken adds more flavor to the stock. Chicken breast cooks faster but the stock may be less rich. You can add chicken bones or wings for a deeper flavor when making the stock.

How thick should the congee be?

The congee should be thick and creamy, almost like a porridge. If it gets too thick, simply add some hot water or broth to reach your desired consistency.