Chicken Congee
Updated Jan. 29, 2026
- Total Time
- 2¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/150 grams sushi rice
- 2½quarts/2.5 liters chicken stock
- Salt
- Soy sauce, for serving
- Thinly sliced spring onions or scallions, green parts only, for serving
- Finely chopped fresh ginger, for serving
- Sesame oil, for serving
Nutritional analysis per serving (4 servings)
385 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 18 grams protein; 1506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and drain the rice.
- Step 2
Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1½ to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Step 3
Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
- The congee will continue to thicken as it cools and can be thinned with additional chicken stock if desired.
Private Notes
Comments
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.
Omg why didn't I see this recipe in the winter?? Love Congee but it's hard to find in Bmore. Tried it today on a cool spring day- umami bomb!! I added baby bok choy, peas, melted garlic and a little shredded roast chicken along with a couple shots of soy sauce and spicy chili oil. I took someone's else's suggestion to add some acid with a few pickle slices to cut through all that rich umami. The whole house smells delicious.
I am gearing up for major dental work and won’t be able to eat solid foods for at least 2 weeks. I like the Instant Pot recipe and will definitely be trying them. Thanks!
Just threw it all in a crock pot! Very excited. First had congee in a Tiawan hotel and loved all the little toppings. Never made myself but always planned to do so. And now I'm thinking it also offers endless opportunities for cultural riffing! Japanese congee in miso! Louisianna congee with spicy sausage and hot sauce! Thai congee in yellow curry with mint, cilantro and green onion! Cross your fingers. Pretty sure 2 outta three family members will like but the third is in a "texture" phase.