Chicken Congee recipe

Chicken Congee recipe

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Congee is a savoury rice porridge traditionally eaten in parts of Asia for breakfast or lunch. This recipe is made with homemade chicken stock, chicken and lemon grass.

23 people made this

IngredientsServes: 4

  • 25g uncooked jasmine rice
  • 1 (1.12kg) whole chicken
  • 3 (5cm) pieces fresh root ginger
  • 1 stalk lemongrass, chopped
  • 1 tablespoon salt or to taste
  • 4 tablespoons chopped coriander
  • 2 tablespoons chopped fresh chives
  • ground black pepper to taste
  • 1 lime, cut into 8 wedges

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemongrass and salt; bring to the boil. Reduce heat, cover and gently simmer for 1 hour to 1 1/2 hours.
  2. Strain stock and return stock to stock pot. Let chicken cool, then remove bones and skin and tear into bite-size pieces; set aside.
  3. Stir rice into stock and bring to the boil. Reduce heat to medium and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
  4. Ladle congee into bowls and top with chicken, coriander , chives and pepper. Squeeze lime juice to taste.


The best cooking method for the stock is to have enough heat to cook the chicken, without having any sort of bubbling what so ever. This takes about 1 hour to 1 1/2 hour for a small stewing chicken but it produces a clear stock with a much better flavour, without having lots of chicken bits and foam. If you are in somewhat of a hurry, just boil the chicken, reduce to medium heat and cover the pot.

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Reviews & ratingsAverage global rating:(24)

Reviews in English (22)

by ljoli3

Chao ga or Vietnamese congee does not usually contain lemongrass, but I guess the addition may help to make the broth more fragrant. Additionally, you may not want to stir the rice very often or at all while cooking as this will often cause scorching at the bottom of the pot. Wait until the rice has cooked for 20 -30 minutes or just right before the you are about to eat to stir up the pot to break the rice grains. The cooking time for the chicken is also quite lengthy. If chicken were left to cook that long the meat would no longer be good. Too mushy and stringy. What my mom and I usually do is to cook the chicken for 30 to 45 mins depending on size, set the chicken aside to cool for a bit then remove the meat. We then return the bones to the pot to continue making the stock. Last but not least, the original preparation of chao contains garishes of cilantro, scallions aka green onions(not chives), and thinly sliced slivers of ginger. If scallions are not available then the next best substitute would be thinly sliced onions.-24 Sep 2007

by chumtram

Hey all just a tip on the rice. The way I learned to cook it was to soak the rice first in warm water, that'll help make the soup a little less thick. I like to break the rice in warm water by hand before putting it into the pot so that the rice is smaller and a bit of smoother consistency. Another way to prepare the rice is to slightly brown it in a dry skillet that gives it a little bit more flavor, which is really good. I also cook the broth with a whole onion and carrots which is great when you're sick.-20 Nov 2007


Excellent recipe. Tastes just like my mom's "chau" (Vietnamese word for congee). I doubled everything in the recipe except for the rice, which I added 2 cups of instead. I didn't add any lime juice. Great comfort food!-14 Jan 2004

Slow-Cooker Chicken Congee

Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Ali Nardi

Congee is a savory rice porridge often served for breakfast in China. Here, we simplify it by using boneless, skinless chicken thighs cooked with rice in a slow-cooker for a super comforting set-it-and-forget it dinner. Pick and choose from as many toppings as you like to dress up each serving.

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Ingredients, Substitutions & Adjustments

Chicken Broth

  • Chicken – I used a 4 pound chicken for this recipe. You can also use 4 pounds of bone in chicken thighs if using an entire chicken is intimidating. Whatever cut of chicken you choose make sure it has some bone. Bones give broth the best flavor.
  • Yellow onion – Adds sweetness to the recipe. A good substitute is a white onion.
  • Dried shrimp – Adds sweetness to the recipe. If you can’t find dried shrimp, I would substitute with 1/2 pound of raw shrimp.
  • Coriander seeds & fennel seeds – These 2 herbs add a herbaceous flavor to the broth.
  • Low sodium chicken broth – I would highly recommend using low sodium chicken broth, so you can control the amount of salt in the soup. It’s harder to fix a broth that is too salty. If you do use full sodium chicken broth, I would taste the soup as it simmers and adjust the seasoning accordingly.
  • Salt & sugar – The salt brings out the flavors of the other ingredients, and the sugar adds sweetness.


  • Jasmine rice – Any kind of long grain rice will work for this recipe. Different kinds of rice cook differently, so I would taste the congee for texture as you simmer it.
  • Garlic salt – Adds more seasoning to the rice.
  • Garlic – Adds more flavor to the rice.
  • Green onions & cilantro – Adds freshness and makes the dish look pretty!
  • Fried shallots (optional) – Adds some texture and extra flavor to the dish. This is optional but definitely one of my favorite parts of this congee recipe. I don’t make my own fried shallots. I buy pre-made fried shallots at the grocery store.
  • Chili oil (optional) – You can use either chili oil or sesame oil for this congee.
  • Pepper (optional) – Adds more flavor to this dish.

How to wash rice

Put the rice in a bowl, add enough water to cover, swirl with your hand 2-3 times then drain. Professional home cooks can drain this through their fingers but if you’re new to washing rice, you may want to use a sieve or risk losing your grains. Typically when washing rice, you will repeat this 2-3 times or till the water is no longer white as you want to remove excess starch. (Zojirushi has a whole blog post on how to wash rice before putting it in the rice cooker.) However, for congee, you do the exact opposite (you want starch to create the thick, gooey feel of congee), so wash as briefly as possible whilst still removing all the impurities.

Chicken congee

Chicken congee is our go-to staff meal at Annam over the winter months. It’s warm, comforting and filling, and super easy to make.



Skill level


  • 200 g (7 oz/1 cup) jasmine rice
  • 2 tbsp sea salt
  • 1 tbsp caster (superfine) sugar
  • ground white pepper, to garnish
  • 1 bunch spring onions (scallions), thinly sliced, to garnish

Chicken broth

  • 1 kg (2 lb 3 oz) chicken bones
  • 1 1 kg (2 lb 3 oz) free-range chicken
  • 1 onion, peeled
  • 2 garlic cloves
  • 1 lemon, cut into wedges
  • 4 bird’s eye chillies, sliced (optional)
  • 1 kg (2 lb 3 oz) bean sprouts
  • 3 tbsp fried shallots
  • Maggi seasoning

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. To make the broth, rinse the chicken bones to remove any blood and splinters. Transfer to a large stockpot, add the chicken and cover with 3 litres (3 qts) water. Bring to the boil, skimming off any impurities that rise to the top, then reduce the heat to a simmer, add the onion and garlic and cook for 30 minutes. Remove the chicken from the broth and set aside to cool. Strain the broth and discard the solids.

2. Place the rice and 2 litres (2 qts) of the chicken broth in a saucepan. Bring to the boil and cook for 40 minutes or until the rice is fully cooked. The broth should be thick from the rice and resemble a porridge. Season with the salt and sugar.

3. Tear the meat from the chicken and add to the rice porridge. Discard the bones.

4. To serve, ladle the congee into bowls and garnish with the pepper and spring onion. Serve with lemon wedges, sliced chilli (if using), bean sprouts and Maggi seasoning in the centre of the table for people to add to their own congee.

Recipe from Street Food Vietnam by Jerry Mai, Smith Street Books, RRP $39.99

  • Make the chicken broth first. Cooking the chicken first will give you a firmer texture compared to cooking the chicken along with the rice.
  • Cook the chicken for 10 minutes on HIGH pressure. Let it naturally release for 5 minutes before manually releasing the rest of the pressure.
  • Remove the fat on the surface for a healthier broth. The chicken will release quite a bit of fat. I usually remove at least 1 cup of fat for a 3-3.5 pound chicken.
  • Strain the chicken broth for a clear broth.
  • Use broken jasmine rice to get the best texture. Rinse it twice before adding it to the IP. Rinsing it too much will remove the starch necessary to thicken the congee.
  • Add 6 cups of chicken broth and rinsed rice to the IP.
  • Cook the rice and broth on HIGH pressure for 15 minutes. Let it naturally release for 10 minutes before manually releasing the rest of the pressure.
  • Add the reserved chicken broth to thin the congee to the consistency that you like.
  • Season with additional fish sauce and sugar to taste.

I like to use free range whole chicken for this recipe. You can also use chicken leg quarters instead of whole chicken if you don’t feel like cooking a whole chicken. Once the chicken is cooked, remove it from the Instant Pot and let it cool down for 25-30 minutes. Pull the chicken meat from the bones and discard the bones and skin. Shred the meat with your fingers. You’ll get about 4 cups of meat. You can add the shredded chicken back into the pot of congee or serve it separately.

Bring a large pan of water to the boil. Add the chicken (so it’s just covered by the water), the spring onions, 1 whole piece of ginger, crushed, and 1tbsp sea salt. Bring back to the boil (not a rollng boil) and cook for 15 mins. Take off the heat, cover the pan and let it stand for 30 mins or longer. Take out and leave until cool enough to handle.

Meanwhile, rinse the rice well under cold running water. Put it in a pan with 2ltr of the strained cooking liquid. Add the remaining piece of ginger, cut into thick slices. Bring to the boil over a high heat, lower to a simmer, and cook, uncovered, for about 40 mins. The rice will have broken down to a porridge. Season with salt.

Take the meat off the chicken, shredding it with your fingers. Put it in a serving bowl.

Put garnishes in seperate bowls. Ladle hot congee into warm bowls, top each with a handful of chicken and grind ground black pepper over. Hand round garnishes for everyone to help themselves.

Related Video

Who knew? Congee is Chinese grits! I'm pretty sure mine might disappoint anyone looking for their grandmothers's. I used a left over box of takeout rice, cooked a chopped, skin-on chicken thigh in it. Then topped it with a bit of sesame oil, scallions, a few crushed black and Sichuan pepper corns, and a few drops of soy ) It was delightful! I think this is going to be my new second line for "Shrimp and. )

I come from a very traditional chinese home and I've been craving congee for a few weeks but the only person who knows how to make it is my grandmother so I looked online and found this recipe. When I read the reviews everyone said it was good, so I decided to make it and I was extremely disappointed with the dish. It tastes nothing like the traditional country congee I grew up with and even the texture was wrong.

I'm a weirdo who doesn't much care for rice but I love congee. I make a trashy version of this. I use all the takeout rice I've collected in the freezer, cook the rice for several hours until it's creamy, throw in a few cubes of homemade stock, add the bits and scraps from my fridge: scallions, ginger and garlic, some leftover chicken or fish, sliced chiles or bell peppers, mirin, soy sauce, sesame oil, cilantro, homemade pickled vegetables. I plan to do this gourmet version one day but my version makes me really happy.

When I make this congee I feel I am getting acquainted with the inner Jewish/Chinese mother hidden within me. It is the dish our family turns to when we need an ultimate comfort food. This particular recipe is brilliant in its use of fresh ginger root and rice cooking wine. These add a subtle but unmistakable mouthwatering flavor. My only departure from the recipe is in my use of homemade chicken broth (made from leftover, previously frozen chicken bones and scraps, simmered for several hours, and strained and degreased).

This is was an amazing recipe. I loved the subtle flavor the stock got from the ginger and scallions. I made one big change though while cooking. I did NOT take a single breast out. I let everything simmer for two hours, then put all the chicken into a bowl and picked every little morsel of meat out of the mass of chicken. It's such a waste otherwise. There is a lot of meat thrown away if you follow the recipe. I used a larger chicken because I doubled the recipe, and got about 2-3 pounds of DELICIOUS fall apart chicken at the end.

I am very pleased with this recipe. After trying a truly delicious lobster congee at a restaurant in Atlanta, I wanted to make my own congee and chose this recipe. I think it is wonderful, comforting, and very appealing. I made it exactly as the recipe states. After I made the broth I consulted with a Chinese co-worker who made a few suggestions. She said to add white pepper, which I did with the second batch. She also suggested taking half the broth (4 cups) with half the rice (1/2cup) and putting it in a slow cooker on low and leaving overnight. She said that way you don't have to constantly stir the congee at the end. She also suggested adding 1/4 cup of sticky rice, which she says improves the texture, in her Chinese opinion. She gave me some to add to my second batch. It turned out perfectly. She had made her own congee that day using 1/4 lb of ground pork, 4 cups of water, ginger, scallion, salt and white pepper for the broth part (cook 1/2 hour). I plan on trying that one today.

I haven't tried this recipe yet, but wanted to offer some topping suggestions from the menu of Samovar Tea Lounge is SF. Serve with tasty toppings: scallions, toasted garlic, peanuts, nori, cilantro, sriracha and tamari soy sauce.

Wonderul comfort food. We enjoy this hot steaming soup in the Fall and Winter months more. I begin with chicken stock that I have in the freezer and then add the rice to it (must be long grain rice). When it's almost ready, I add some good quality lump crab (in place of the shredded chicken) and swirl it around until heated, then top with thinly sliced ginger, green onions and a few drops of sesame oil over top. I've even used 1/2 of a can of crab in a pinch. The term "porridge" is a misnomer since this is more fluid than a thick porridge consistency. My daughter prefers her congee thicker and just cooks it longer and even adds slices of chinese sausage or cut up duck. Delicious!

I should've listened to my mom and doubled the recipe, because it was gone by the end of the night! I also cheated and replaced 4 cups of water with 2 cans of chicken broth instead of using a whole chicken (just used 2 chicken breasts for meat). I also used short grain rice, and I liked the fluffy texture. Love this recipe and there's ways to cheat and make it even easier, lol.

wat a recipe!!i love porridge is so good and healthy for our body. Unfortunately,nowadays kids don like porridge anymore. they prefer FASTFOOD. hmm.

The ultimate comfort food, as many have already expressed, is exactly how I sum it up. I have been sick all week, and this was the only thing I craved to warm up my tummy. The canto tradition seems to be, to cook it until all the rice grains have dissipated. I quite like a fusion of the canto and teo cheow way, that is to cook the rice with pork mince stock and century egg, but to to not overcook the rice grains. In addition to chopped spring onion, coriander and pickled relish, I also love putting in bean sprouts - adds a nice crunchy texture. Yum yum! Also, like one of the other reviewers, I stumbled onto this site when my mum wasn't picking up her phone!

i love congee when ever i get a cold. its is good comfort food. As a child my dad use to add pigs blood in it (it comes in chunks) and i made it ever since i learned from him

Congee (jook) is the ultimate comfort food. My favorite way to have it is to add thin slices of lean pork and preserved duck egg, instead of chicken. The lean pork can be cooked with the rice, and the preserved duck eggs, which are already cooked, can be added in slices in the last ten minutes of cooking. Adding the preserved duck eggs too early will make the congee sticky! You can get preserved duck eggs at almost any Chinese grocery store. Congee is also a great way to use leftover rice.

I made this in my new pressure cooker and it took less than 20 minutes! This is the best comfort food. Also perfect for indigestion, hangovers, or a winter cold.

Though the texture of congee is not appealing to many, it's real comfort food for me. The wonderful thing about it is its versatility - you can put anything in it - from pickled vegetables to dried scallops, any sort of (specialty) meat or just leave it plain. i really enjoy this chicken version (with extra ginger) plus mushrooms, as well as serving the congee plain with thin slices of raw fish (which will cook in the heat) plus cilantro. great stuff to warm the soul.

I've been looking for years for a recipe for rice porridge that would be as good as the restaurant versions I can't get nearly often enough. This is it!

made this for the family after a recent bout of food-poisoning. To the effects that it served this purpose, it was perfect: bland, comforting, nothing to upset an already tender tummy. I would not make this for any other purpose though

This is the best congee recipe have tried.

My mom used to make rice porridge for us when we were kids. It is very comforting - mild but filling. We spruce it up with a dash of fish sauce (found in Chinese stores), a sprinkling of fried onions, and green onions as well as something called tong chai (I am sure the spelling is wrong) but that is phonetically how it is pronounced. It is a preserved radish, I believe and comes in a brown earthenware pot, also found in Chinese stores. I searched for this recipe as my Mom wasn't answering her phone and was pleasantly surprised to find it! This site is great

The perfect comfort food. Just delicious!

This was a wonderful mid-winter comfort meal!

I did the slow-cooking part in the crockpot. 1 hour on high, 2.5 on low. Perfect!

i also agree that this recipe is pretty authentic and traditional. you could also consider adding other ingredients (e.g. preserved egg, peanuts, etc.) that are often found in classic "jook".

This recipe is very close to the way I make congee (which my family calls 'jook'). It sounds odd, since it's classified as a porridge, but think of it more as a very thick soup. In my family it's traditional to eat it sprinkled with minced green onions, chopped cilantro, and a few drops of sesame oil. It it precisely what I crave when I'm feeling under the weather or need comfort food. Be patient with the cooking of it. It's very, very simple to make but you must cook it on low and let it cook forever - until you can no longer differentiate between grains of rice. Delicious!

5-Star Chicken Congee Singapore Style

Whenever I think of Singapore, I do so with a fond smile and an ache in my heart to fly back there and relive the sights, sounds, smells and tastes of the Lion City. The 5 years that I spent there are as vibrant and fresh in my head as if it were yesterday. I enjoyed numerous gastronomic adventures, discovering wondrous tastes for the first time and savouring every new one.

There was this very popular award-winning place selling the much-loved Hainanese Chicken rice on our street called simply "5-Star Chicken Rice". Needless to say, their chicken rice became our staple for lazy evenings and work emergencies. Never a dull moment at that place, orders were usually taken over the phone. When you did show up to collect your order, the beehive of activity was as interesting to watch as an action-packed blockbuster. I remember burrowing my way into the brightly lit but lacking in space area, my rubber soled shoes going ‘slick slick slick’ on the greasy [but clean] floor.

I would stand in front of this huge polished aluminium preparation and serving area with roasted chickens hanging as if on an assembly line. The chefs with their quick movements and happy smiles chopped up the chickens, topping them over beautifully fragrant rice scooped out of massive red rice pots. The clear chicken soup would be splashed into round plastic containers and everything would be neatly arranged in a plastic bag with two small pre-prepared containers of the famous Singapore ‘chilli’ and ‘sweet soy sauce’. As was the case with the Congee, which was instantly packed … no waiting time. And then as I would make my way out of the shop, the sweet owner would stop to chat with, her busy eyes never missing a table, watching over her efficient staff of mostly youngsters balancing 12 bowls of soup in a single tray and weaving their way through the army of tables and chairs laid out on the footpath. I would finally wave goodbye to the ‘aunty’ chopping away at a mountain of red chilli-padi on a nearby table and another pretty girl patiently peeling garlic cloves. They would charge me $3.00 for all the lovely food and send me packing 10 paces away to my home, making me feel like a long-lost cousin who was welcomed and looked after. How can you not miss that?

Here is their Congee recipe which was my breakfast and supper when I was expecting my first-born, I loved it so much .. I had developed a craving for it. The subtle taste of garlic and the sweetness imparted by the slow-cooking of rice floods my senses and takes me back to my fond memories of Singapore in 2004.

5-Star Chicken Congee Singapore Style

Preparation And Cooking Time – 3 to 5 hours Serves – 6 to 10 people depending on serving size

Ingredients For The Basic Congee

1 1/2 cups congee/arborio rice washed
8 cups water
3 garlic cloves, skinned and crushed
1 inch ginger piece, peeled and thinly sliced
1 tsp white pepper
1 tsp sugar
1 tsp salt

Ingredients For The Chicken Topping

300g chicken thigh fillets, diced into 1 cm pieces
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp rice wine vinegar
1/2 tsp sesame seeds
1 tbsp sesame oil
1/4 cup chives, finely chopped
1/4 cup spring onions, finely chopped

Preparation & Presentation

Combine all the ingredients for the basic congee in a large and deep saucepan. Simmer on low heat for 2-3 hours, stirring very frequently. The more you stir, the creamier the congee will become as the rice grains break down down slowly. I like to keep tasting it in order to adjust seasonings to suit my palate. Heat sesame oil in a pan. Add the chicken and saute on high for 2-3 minutes. Add soy sauce, oyster sauce, vinegar and sesame seeds. Stir-Fry on high for 6-8 minutes till chicken pieces are thoroughly cooked. Remove from heat. Ladle some congee into a bowl. Top with chicken pieces and sprinkle chives and spring onions.

Soothing Chicken Congee

Unwind with this warm rice porridge. The chicken and ginger broth is soothing, making this a perfect meal to give your stomach a break.

Ingredients (serves 3-4):
For Congee:

  • 1 cup jasmine rice
  • 8 cups water
  • 8 oz. bone-in chicken thigh, skin removed
  • 2 green onions, cut horizontally into halves
  • 1 Tbsp. ginger, sliced
  • Salt and white pepper, to taste
  • 1 cup water
  • 1 Tbsp. ginger, finely julienned
  • 2 tsp. sesame oil
  • 2 green onions, finely sliced

*This recipe was developed for Gourmet d'Expert® Electric Skillet EP-PBC10. Adjustments may be necessary when using other models.

In a large bowl, rinse rice until water runs clear, about 3 to 4 times, then drain. Strain rice for 30 minutes.

Set the Pan to the Skillet, add 8 cups of water, chicken, green onion halves and sliced ginger. Cover with lid, set the temperature to HIGH and bring to a boil.

Open the lid, remove scum from the surface, and add the dried rice from Step 1. to the Pan. Bring to a boil again while stirring.

Reduce heat to SIMMER and cook for 30 minutes, stirring occasionally.

Using tongs, remove the chicken onto a plate. Then add another cup of water to the porridge.

Simmer for 10 minutes, stirring occasionally. Remove and discard green onions and ginger slices. Add salt and white pepper to taste.

Shred chicken, and add the meat back to the porridge.

Add julienned ginger and drizzle sesame oil to the porridge. Turn heat off.