Easy Chicken Congee Recipe
This comforting chicken congee recipe uses a clever frozen rice shortcut to deliver rich, silky porridge in a fraction of the time. Perfect for cozy mornings or a gentle weeknight dinner.
Equipment
- Instant Pot or Large Pot
- Mixing Bowls
Ingredients
Marinating:
- 8 oz chicken breast or tender, or thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Congee:
- 1/2 cup uncooked short grain white rice (or medium grain)
- 4 cups chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 large slices of ginger
- 2 green onions, thinly sliced
- 1/4 teaspoon chicken bouillon, or to taste (or salt)
- 1 teaspoon toasted sesame oil
Instructions
Prepare the Rice and Set Up the Shortcut
- Place the uncooked rice in a medium bowl and cover it with water. Rub the grains gently with your fingers, drain, and repeat 1 to 2 more times until the water looks less cloudy, then drain very well so the rice is not waterlogged.
- Toss the drained rice with 1 teaspoon of oil, then place it in the freezer overnight. That freezing step is the real trick here, because the moisture inside the grains expands and creates tiny cracks, helping the rice collapse into a creamy porridge much faster once it hits hot liquid.
Cook the Congee Base
- For the Instant Pot method, add the frozen rice, 4 cups stock, 1 tablespoon Shaoxing wine, and the ginger slices to the pot. Cook on high pressure for 15 minutes, or if you are using a stovetop pressure cooker, bring it to pressure over medium heat, then cook on low heat for 15 minutes.
- Let the pressure come down naturally for at least 10 minutes before doing a quick release. This part matters, because starchy congee can sputter and clog the valve if you force it open too soon.
- For the stovetop method, combine the frozen rice, ginger, stock, and 4 cups of water in a large pot. Bring everything to a gentle simmer over medium-high heat, then lower the heat, cover the pot with a finger-wide gap, and simmer for 30 minutes, stirring frequently toward the end as the mixture turns thick, glossy, and sticky around the edges.
Velvet the Chicken and Finish the Pot
- While the congee cooks, place the sliced chicken in a medium bowl with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Mix until every piece is lightly coated, then let it sit so the marinade can form that protective velvety layer.
- Once the congee is fully cooked, set the Instant Pot to sauté or place the stovetop pot over medium heat. Add the marinated chicken, green onions, and 1/4 teaspoon chicken bouillon, then stir constantly so the slices separate cleanly and cook evenly.
- Cook for about 2 minutes, just until the chicken turns white and looks tender rather than tight. The broth should smell fragrant from the ginger and scallions, and the porridge should look silky and softly bubbling.
Season and Serve
- Turn off the heat and stir in the toasted sesame oil. Taste the congee, add salt if needed, and ladle it into small bowls while it is steaming hot and at its creamiest.
Notes
Stovetop Tip: When simmering the congee on the stove, always leave a finger-wide gap under the lid to prevent the starchy liquid from foaming up and spilling over.
Pressure Cooker Safety: If using an Instant Pot, do not skip the 10-minute natural pressure release. A quick release can cause the thick porridge to sputter into the steam valve.
Texture Adjustment: For a smoother finish, vigorously whisk the congee for 1 to 2 minutes right at the end to help break down the softened rice grains even further.
Storage & Reheating: Leftovers will firm up significantly in the refrigerator. To restore the creamy texture, gently reheat the congee on the stove over low heat while stirring in a splash of water or chicken broth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.