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Chicken Congee

Comforting Chicken Congee Recipe That Warms the Soul

This Chicken Congee is a comforting dish, perfect for busy nights with its rich flavor and creamy texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken (Breast or Thigh) Chicken thighs preferred for flavor.
  • 2 tablespoons Shaoxing Wine Can substitute with dry sherry.
  • 1 teaspoon Salt Adjust to taste.
  • 1 tablespoon Cornstarch Helps to keep chicken juicy; can be omitted.
For the Congee
  • 1 cup Uncooked Short Grain White Rice Avoid long grain rice.
  • 4 cups Chicken Broth Homemade is best.
  • 3 slices Ginger Use fresh for best results.
  • 2 chopped Green Onions Chives can be a substitute.
  • 1 cube Chicken Bouillon For enhanced flavor.
  • 1 tablespoon Toasted Sesame Oil No substitutes recommended.

Equipment

  • Instant Pot
  • large pot

Method
 

Rinse and Cook
  1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear, then drain.
  2. Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger in an Instant Pot, secure the lid and cook on high pressure for 15 minutes.
  3. For stovetop, mix the rinsed rice with chicken broth and an additional cup of water, simmer, cover loosely, and cook for 30 minutes.
Marinate and Add Chicken
  1. Cut the chicken into bite-sized pieces and marinate with Shaoxing wine, salt, and cornstarch for 10 minutes.
  2. Stir the marinated chicken into the congee once it reaches desired thickness and cook until chicken is fully cooked, about 5 to 7 minutes.
  3. Finish by drizzling in the toasted sesame oil and adjusting seasoning.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 22gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Customize with toppings like fried shallots or boiled eggs for extra flavor. Store leftovers in the fridge for 3 days or freeze for up to 2 months.

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