Chicken Congee Recipe (2024)

I love it too--but I find that it's easier to cook with a crock pot overnight or during the day while I'm at work. And I like to add two or three chicken thighs while it's cooking, dice them, and then stir the pieces back in.

I love congee, and make mine the same way. However, I prefer to put the ginger in as the rice cooks, which I think intensifies the flavor.

This is a common breakfast dish for my partner's family. It's great with some quick scrambled eggs and Chinese pickles. You can use pretty much any rice you have on hand, doesn't have to be sushi rice.

Adding a few dried shiitake mushrooms adds a big umami hit and they mushrooms rehydrate in the liquid. Even if you omit added protein, the mushrooms give a good meat-like bite.I've started this in my instapot, but add a little more liquid 9:1.

I did as one reviewer recommended ....... put everything, including3 chicken thighs in crockpot and cooked on low overnight. Absolutely delicious. I have been looking for an easy congee recipe for years. This is definitely the one.

I like my congee to be really soft and creamy. I learned how to achieve this from a translated cookbook by Annie Wong. Her instructions are to rinse and drain the rice, add a 1 Tb of oil, then add the rice to boiling water rather than to cold water. The explanation is that the steady rolling boil causes the grains to constantly rub against each other, releasing the starch. (Unfortunately, this means can't achieve the same consistency with a crockpot or rice cooker.)

This is a standard ratio for congee (I sometimes make a smaller batch using 1/2c rice and 6c water. It's a great after-Thanksgiving recipe. Instead of stock I use water and leftover turkey bones. Then top with shredded turkey, soy, green onions, sesame oil and Chinese pickled radishes.

Simplified: Don't wash t rice! (you want the starch) 1 rice/8 water. Thick cut ginger, coarsely chopped skin-on chicken thigh (keeps it from sticking), dry pork stock, chopped scallions whites. Bring to boil in PRESSURE COOKER. Put on the top, bring it pressure, cook 15 min. Turn it off and let it depressurize un-assisted. Total time might be an hour. Add topping of choice (I like scallions, dried shrimp, a bit of salted crab, a little sesame oil) Thin as needed with more stock. YUM!

I've just made a version of this, inspired by the wonderful blog The Woks of Life, which speeds up the process by washing and freezing the rice for a minimum of 8 hours. The frozen rice cooks to a creamy texture in less than half an hour. Quick and easy comfort food if you keep a portion of washed rice in the freezer!

I've always used arborio rice to make congee! 1 cup rice, 10-12 cups low sodium chicken stock, 1 tablespoon kosher salt in a slow cooker for 10-14 hours. Garnish at the table with cilantro, grated ginger, shredded chicken, tamari, and Sriracha. So simple and good

Start with under-salted chicken stock because it concentrates the salt as it cooks down. You can always add salt later, if needed.

This is my new favorite dish! I made it because I was sick, and now I'm thinking-- Thank God I got sick! I do think that the kind of rice you use matters, though. Sushi rice has a high quantity of starch. I live in Italy, so I used Arborio rice (for risotto) which is very similar to sushi rice. The congee came out unbelievably thick, rich and creamy, and I just don't think I would've got the same result from any other rice-- say Basmati for example.

Second the suggestion to add the ginger along with the rice for more flavor (I added 2 tbsp finely chopped fresh ginger). I tweaked the recipe by adding about a pound or so of boneless chicken thighs along with the rice. At the one hour mark, I was able to shred the meat easily with a wooden spoon. If it makes a difference, I mixed in about a tablespoon of sesame oil to the rinsed rice before adding it to the boiling chicken broth (11 cups).

Instant Pot non-veg version for 2: Salt and pepper 2 chicken thighs (bone-in, skin-on). Saute on high in hot olive oil (1 tbs) until the skin acquires some color. Add a knob of thick-sliced ginger, a couple of dried shiitake mushrooms broken into pieces, 1 cup of rice, 4 cups of stock. Set to High Pressure for 20 minutes, natural release. Chicken should fall off the bone. Ladle into bowls, top with toasted sesame oil, soy sauce, scallions and furikake. Enjoy your time in heaven.

I used jasmine rice, and added chopped ginger, sesame oil, and some chopped sh*take mushrooms to the rice and stock. I also marinated some boneless chicken thighs in a marinade of soy, sesame oil, rice vinegar, garlic paste, and a tad of brown sugar, grilled and shredded them, and topped the congee with them. The result was delicious.

Add 4oz of dried mushrooms at beginning; great substitute for chicken!

I LOVE this congee, but because of health/dietary restrictions, I couldn’t eat anymore. Now I make it with steel cut oatmeal (instead of rice) in the instant pot.1c Steel Cut oatmeal, 3-4c bone broth, garlic, ginger to taste (i use a LOT), a bit of good salt, and some pepper. Sometimes add a chicken thigh or two, minus the skin. 14 mins high pressure, at least 14 mins natural release.It isn’t as good as the traditional, but it is quite good.

a variation https://stopfoodwaste.org/tips/blog/chicken-congee-with-ginger-scallion-sauce-cilantro-garlic-pesto-video

I add chicken breasts poached in a gingery broth and serve the soup topped with a generous tangle of roughly chopped cilantro, basil, and mint. I used to eat congee at a Vietnamese restaurant in Boston whenever I was having a grueling day at work. It's such great comfort food.

This was delicious. I cooked as directed but did add a hunk of ginger and I only rinsed it a little. Having only ever made this in an instapot previously, I have to see this recipe is a game changer for me. The flavor was so much richer using this method and I had way more control over the consistency. Worth the extra effort.

To make this vegetarian/vegan, I make a super flavorful broth by steeping a sheet of kombu, some powdered kombu dashi, some dried shiitake mushrooms, and vegan chicken bouillon in hot water before preparing the congee as advised here. Delicious and super comforting when it's cold or you're a little under the weather.

I used oatmeal in one iteration topped with scallions and hard boiled egg.

I added 6 garlic cloves and sesame oil

This is also great using leftover rice and leftover rotisserie chicken from the store.

I use a 1-to-12 ratio of rice-to-liquid, so this recipe is comparable. I find that soaking the cup of rice in liquid for at least half an hour helps speed the breakdown process. After the rice soaks, I add it with the liquid to the boiling stock. This makes a smoother congee, and guards against the grains burning on the bottom, as the rice breaks down faster. Just remember to account for the liquid in the soaking rice in the rice-to-stock ratio. I like to add a flakey white fish, personally.

Winter 4, Summer 2

Combined this congee recipe as the base, and paired it a few times with some of the different cold chicken recipes from Fuchsia Dunlop's Land of Plenty cookbook for unbelievable results. Incredible!

Very good recipe. Easy and delicious. Didn’t have sushi rice, I used jasmine rice instead. Agree with adding the ginger while it simmers. It adds depth of flavor

This is an excellent soup for a cold day. In addition to the chopped ginger garnish I also toss in a piece of peeled ginger into the soup pot as the rice and stock are simmering and thickening. Also toss in 2-3 bone in chicken thighs into the pot. Once chicken is done remove, cool, remove skin and bones and finely chop and add back to soup.

I love this stuff! I make fresh chicken stock along with the boxed broth. I use regular short grain rice. I also add minced fresh mushrooms about half way through cooking. Then add the pureed vegetables from the homemade stock. Toss the cooked chopped chicken in about 1/2 hour before it is done. I top it off with some edamame, scallion, a drizzle of soy sauce and sesame oil. If I'm feeling fancy, toasted sesame seeds. No ginger.