Description

This comforting chicken congee recipe offers a warm and hearty meal perfect for cozy evenings. Featuring tender chicken, aromatic ginger, and creamy rice cooked to perfection, it can be made quickly in an Instant Pot or slowly simmered on the stovetop. Enhanced with toasted sesame oil and fresh green onions, this traditional Asian rice porridge is both soothing and flavorful.

Ingredients

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Chicken and Marinade

8 oz Chicken Breast or Thigh (Use thigh for a richer flavor)
1 tablespoon Shaoxing Wine (for marinating)
1/2 teaspoon Salt (for marinating)
1 teaspoon Cornstarch (helps tenderize the chicken)

Congee Base

1/2 cup Short Grain White Rice (key for creamy texture)
4 cups Chicken Broth (quality broth enhances flavor)
2 teaspoons Shaoxing Wine (adds depth to the chicken flavor)
2 large slices Ginger (provides aromatic flavor)
1/4 teaspoon Chicken Bouillon (optional for extra flavor)
2 Green Onions (thinly sliced for freshness)
1 teaspoon Toasted Sesame Oil (enhances fragrance and richness)
1/2 teaspoon Salt (essential for seasoning)

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Instructions

Rinse Rice: Rinse the rice several times under cold water until the water runs clear to remove excess starch for a smooth congee texture.
Prepare Congee Base: In the Instant Pot, combine the rinsed rice, chicken broth, 2 teaspoons of Shaoxing wine, ginger slices, and chicken bouillon if using. Cook on high pressure for 15 minutes. Alternatively, on the stovetop, combine rice, ginger, chicken broth, and bouillon in a large pot. Bring to a simmer, covering slightly ajar, and cook for 30 minutes while stirring occasionally to prevent sticking.
Marinate Chicken: Slice the chicken thinly and marinate with 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Let it rest for at least 5 minutes to tenderize.
Combine Chicken and Cook: Once the congee base is cooked, stir in the marinated chicken and thinly sliced green onions. Continue cooking for an additional 2 minutes until the chicken is fully cooked and tender within the porridge.
Finish and Serve: Stir in 1 teaspoon toasted sesame oil for fragrance and richness. Taste and adjust salt seasoning as needed. Serve hot, garnished with extra green onions if desired.

Notes

You can use chicken thigh instead of breast for a richer flavor and more tender texture.
If not using an Instant Pot, stovetop slow simmering works well but requires longer cooking time.
Rinsing the rice thoroughly is key to achieving that creamy, smooth congee consistency.
Optional chicken bouillon enhances flavor but can be omitted to reduce sodium.
Adjust the thickness of congee by adding more broth if you prefer a thinner consistency.
For added flavor, top with fried shallots, century egg, or fresh herbs when serving.