The Cozy Cure: How To Make Chicken Congee  

 Last Update December 11, 2023

By Jenny Zhang

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Imagine waking up on a chilly morning, feeling a slight sniffle creeping in, or a craving for something warm and comforting. Nothing can beat the soul-soothing embrace of a steaming bowl of chicken congee in moments like these. As one of the most beloved comfort foods in Asian cuisine, this humble rice porridge holds the power to uplift your spirits and nourish your body with every spoonful.

At the core of chicken congee lies simplicity. The magic begins with rice simmered in a fragrant broth until it transforms into a creamy, velvety porridge. The addition of tender chicken, vegetables, aromatic herbs, and a medley of seasonings elevates this humble dish to new heights, infusing it with layers of delicate flavors that dance on your taste buds. Chicken congee is considered the epitome of Chinese comfort food.

In this blog post, we will guide you through the process of creating an impeccable chicken congee. We'll go over the step by steps, share pro tips, and unveil the ingredients that elevate this humble dish to divine heights.

chicken and mushroom congee

Chicken Congee Recipe

Prep Time
10 minutes

Cook Time
75 minutes"

Rest Time
0 minutes

Total Time
1 hour and 25 minutes

  • Cooking Method: Sautéing, Boiling, Simmering
  • Cuisine: Chinese
  • Servings: 4
  • Calories: 359
  • Courses: Main Dish
  • Best Season: Any

Ingredients

  • 1 cup rice (jasmine or long-grain)
  • 4 cups chicken stock
  • 2 cups water
  • 1 chicken breast, boneless and skinless
  • 1 cup mushrooms, sliced (such as shiitake or button mushrooms)
  • 1/2 cup peas and carrots, diced
  • 2 green onions, thinly sliced (white and green parts separated)
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon avocado oil
  • Salt and pepper to taste
  • Optional garnish: additional sliced green onions, toasted sesame oil, soy sauce

Directions

1. To eliminate excess starch, thoroughly rinse the rice with cold water until the water runs clear.

2. Heat the avocado oil in a large pot over medium heat, then add the minced garlic, grated ginger, and the white sections of the green onions. Sauté the mixture for a few minutes until it becomes fragrant.

3. Introduce the chicken breast into the pot and cook until it loses its pink color. Take the chicken out of the pot and set it aside to cool down slightly.

4. Add the mushrooms in the same pot and cook until they soften, around 2-3 minutes. Then, add the peas and carrots and cook for another 2 minutes.

5. Pour the chicken broth and water into the pot, then bring the mixture to a boil. Add the rinsed rice and reduce the heat to low. Allow the mixture to simmer, partially covered, stirring occasionally to avoid any sticking.

6. As the congee simmers, use a fork or your hands to shred the cooked chicken breast into small, bite-sized pieces.

7. After simmering for about an hour, the rice will have broken down, and the congee will have a creamy consistency. If you prefer a smoother texture, you can use the back of a spoon to mash some of the rice grains against the side of the pot.

8. Incorporate the shredded chicken into the pot and stir it into the congee. Allow it to cook for an extra 5-10 minutes to thoroughly heat through.

9. Season the congee with salt and pepper to your preferred taste.

10. Present the chicken congee hot, garnish with the sliced green onions' green parts. If desired, enhance the flavor by adding a touch of toasted sesame oil and soy sauce as a delightful drizzle.


Tips

Use chicken stock: Chicken stock adds an extra depth of flavor to the congee. If chicken broth is unavailable, you can substitute it with vegetable broth or water, although the flavor may be slightly milder.

Choose the right rice: Opt for long-grain rice or jasmine rice, as they tend to result in a creamier consistency. It is advisable to avoid using sticky rice or short-grain rice, as they can result in an excessively thick consistency for the congee. Avoid using sticky rice or short-grain rice, as they can make the congee too thick.


Nutritional Facts

Nutrition Facts

Servings: 4


Calories

359


% Daily Value*


Total Fat 3.4g

4%


Saturated Fat 1g

5%


Cholesterol 98mg

33%


Sodium 123mg

54%


Total Carbohydrate 40.9g

15%


Dietary Fiber 3.2g

11%


Total Sugars 2.1g



Protein 42.7g



Vitamin D 63mcg

315%


Calcium 32mg

2%


Iron 3mg

19%


Potassium 148mg

3%


*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Soak the rice: The decision to soak the rice before cooking when making congee is a matter of personal preference. Some people choose to soak the rice, while others do not. Soaking the rice before cooking can help soften it, which can result in a smoother texture in the final congee. If you prefer a creamier consistency, soaking the rice for 30 minutes to an hour can help achieve that.

Precook the chicken: Cooking the chicken breasts separately before adding it to the congee helps to ensure it's fully cooked and tender. Before shredding, you can poach, grill, or sauté the chicken breast.

Sauté the aromatics: Sautéing garlic, ginger, and the white parts of green onions before adding the broth and rice helps release their flavors and adds depth to the dish.

Adjust the consistency: If the congee becomes too thick during cooking, you can add a bit of hot water or broth to thin it out to your desired consistency.

Simmer gently: To prevent the congee from sticking to the bottom of the pot, maintain a gentle simmer over low heat, remembering to stir occasionally. This slow cooking process allows the rice to break down and develop its creamy texture.


What Is Congee?

Congee, a cherished dish with origins in Asian cuisine, is commonly referred to as Chinese rice porridge. It is a simple yet incredibly comforting dish made by simmering rice in a generous amount of water or broth until it reaches a smooth, creamy consistency. Often enjoyed as a breakfast staple or a soothing meal during times of illness or recovery, congee has gained popularity around the world for its nourishing qualities and versatility.

The preparation of congee varies across different cultures and regions, resulting in a wide range of flavors and textures. In its simplest rendition, congee comprises rice and water or broth as its fundamental components. However, additional ingredients such as meat, fish, vegetables, and seasonings are commonly added to enhance the flavor and nutritional value.

Congee has a rich history that spans centuries. It originated in ancient China and has since become a beloved dish throughout East Asia, including countries like Japan, Korea, and Thailand. It has also found its way into the culinary traditions of other regions, each with its own unique twist on the recipe.

What Ingredients You Will Need Need To Make Chicken Congee

Rice

Rice serves as the foundation of congee, providing a creamy texture and acting as a blank canvas to absorb flavors. Long-grain rice or jasmine rice are commonly used due to their ability to break down and release starches during cooking, resulting in a thick and velvety consistency.

Chicken Stock

Chicken stock is a rich and flavorful liquid obtained by simmering chicken bones, meat, and aromatic ingredients together. It adds richness, depth, and savory notes to the congee, enhancing its overall taste profile. The broth infuses the rice with a delightful chicken essence, creating a comforting base for the dish.

If chicken stock is not available, you can opt for chicken broth. Avoid using chicken bouillon as it is high in sodium and contains artificial ingredients.

Water

Water is added along with the chicken broth to adjust the consistency of the congee. It plays a crucial role in achieving the desired consistency and balance between the rice and liquid elements. The quantity of water used can be modified according to personal preference, allowing for a thicker or thinner congee.

Chicken Breast

Boneless and skinless chicken breast is an excellent protein option for the congee, offering a lean and tender texture. It cooks quickly and shreds easily, adding substance and flavor to the dish. The cooked chicken breast brings a mild and delicate taste, complementing the other ingredients without overpowering them.

Mushrooms

Mushrooms, such as shiitake or button mushrooms, contribute an earthy and umami-rich flavor to the congee. Sliced mushrooms are added to the pot, providing a satisfying texture and depth of taste. They enhance the overall savory profile of the dish, harmonizing with the other ingredients.

Peas and Carrot

Diced peas and carrots bring both color and sweetness to the congee. They add vibrant pops of green and orange, making the dish visually appealing. The peas provide a burst of freshness, while the carrots contribute a slight natural sweetness. These vegetables also contribute essential vitamins, minerals, and fiber, boosting the nutritional value of the congee.

Green Onion

Green onion, or scallion, is a versatile ingredient used in both the cooking process and as a garnish. The white parts are sautéed with the garlic and ginger at the beginning, releasing their aromatic flavors and adding depth to the base of the congee. The green parts are reserved and sliced thinly to garnish the finished dish. They provide a fresh and slightly pungent taste, adding a vibrant touch and balancing the flavors.

Garlic

Minced garlic is a staple in many savory dishes, including congee. It imparts a delicate yet unmistakable garlic essence, elevating the overall flavor profile of the dish. Garlic brings aromatic notes and depth, creating a robust and satisfying flavor experience.

Ginger

Grated ginger is known for its unique flavor profile—warm, slightly spicy, and aromatic. It infuses the congee with a refreshing zing, providing a subtle kick and balancing the richness of the other ingredients. Ginger adds a hint of heat and depth of taste, contributing to the overall complexity of flavors.

Avocado Oil

Avocado oil serves as the medium for sautéing the garlic, ginger, and white portions of the green onions, facilitating heat transfer and preventing the ingredients from adhering to the pot. Avocado oil is a neutral option that allows the flavors of the aromatics to shine without overpowering the dish.

How to store leftover congee

Allow the leftover chicken congee to cool down to room temperature before refrigerating. This helps prevent condensation and moisture buildup, which can lead to a soggy texture. Usually, chicken congee can be refrigerated for approximately 3-4 days. However, exercising discretion and evaluating the freshness and quality before consuming is advisable.

When the time comes to savor the leftover congee, you can reheat it either on the stovetop or in the microwave. Add a little water or broth to adjust the consistency if needed. Stir occasionally to ensure even heating, and make sure it reaches a safe internal temperature (165°F or 74°C) before consuming.

How to elevate chicken congee

Flavorful Toppings

Elevate your congee with flavorful toppings. Consider adding a drizzle of toasted sesame oil for a nutty aroma, a sprinkle of soy sauce or tamari for a savory kick, or a dash of white pepper for a hint of spiciness. Incorporating fresh herbs such as cilantro or Thai basil can infuse the dish with a vibrant burst of freshness.

Texture Contrast

Add some textural variety to your congee by incorporating ingredients with contrasting textures. For example, top your congee with crispy fried shallots or crushed roasted peanuts for a delightful crunch. You can also adorn the dish with thinly sliced scallions as a garnish for added crispness.

Umami Boost

Enhance the umami flavor of your congee by adding ingredients like dried shiitake mushrooms, dried shrimp, or a splash of fish sauce. These umami-rich ingredients deepen the overall taste profile, making the congee more savory and satisfying.

Experiment with Flavors

You can introduce subtle variations by incorporating ingredients like miso paste, Chinese five-spice powder, or even a splash of rice wine vinegar. These additions can provide unique flavor dimensions to your congee.

Chicken And Mushroom Congee

Frequently Asked Questions (FAQ)

How long does it take to cook chicken congee?

Chicken congee typically takes around 1 to 1.5 hours to cook over low heat. Nevertheless, it is important to note that cooking times may differ based on the desired consistency and the specific recipe you are following.

Can I make chicken congee in a slow cooker or Instant Pot?

Yes, chicken congee can be prepared using a slow cooker or Instant Pot. The cooking time will fluctuate based on the particular appliance and settings. Follow the manufacturer's instructions or find a recipe specifically designed for slow cooker or Instant Pot cooking. Note that Instant Pot chicken congee will have a slightly different texture than the stovetop version due to the cooking pressure.

Can I freeze chicken congee for later use?

Yes, chicken congee can be frozen for future consumption. Ensure the congee cools down entirely, then transfer it to airtight containers or freezer bags. Don't forget to label the containers with the date and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

How can I make my chicken congee thicker or thinner in consistency?

To make the chicken congee thicker, continue cooking it uncovered over low heat to allow more liquid to evaporate and the rice to break down further. Should you desire a thinner consistency, feel free to incorporate additional liquid, such as chicken broth or water, and adjust the seasoning accordingly.

Can I make chicken congee without using any meat?

Yes, you can make chicken congee without using any meat for a vegetarian or vegan version. Simply omit the chicken and focus on adding vegetables, mushrooms, or tofu for flavor and protein.

Are there any traditional customs or cultural significance associated with chicken congee?

Chicken congee holds cultural significance in many Asian cuisines. Congee is frequently connected with comfort, healing, and nourishment, sharing similarities with our beloved chicken noodle soup. In some cultures, it is traditionally served during periods of recovery or as a breakfast dish to start the day with a warm and satisfying meal.

Can you use sushi rice to make congee?

While sushi rice is traditionally used for making sushi rolls, it is not typically the preferred choice for making congee. Sushi rice has a sticky and glutinous texture, which may not yield the desired consistency when cooked for congee.

If you use sushi rice to make congee, the result may be overly sticky and dense, lacking the desired creamy texture. For optimal results when preparing congee, it is generally advised to use long-grain rice or jasmine rice.


Jenny passionately advocates a holistic and natural approach to health and well-being. She has a Bachelor of Science degree and years of working in food sciences, specializing in organic & natural products. She is committed to helping others embrace a balanced, natural lifestyle that fosters well-being. Jenny believes that a harmonious balance between nutrition, fitness, and mindfulness is the key to unlocking the full potential of one’s well-being.