Chicken Congee (Easy and Comforting Rice Porridge)
This post may contain affiliate links.This homemade Chicken Congee is creamy, comforting, and full of flavor. Served with tender chicken, crispy toppings, and a little chili sauce, it’s a delicious meal for breakfast, lunch, or dinner.
A Quick Look at the Recipe
🏷️ Recipe Name: Chicken Congee
⏱️ Ready In: ~ 1 hour 30 minutes
🍽️ Serves: 6 portions
🔥 Calories: 829 kcal per portion (estimate)
🧾 Main Ingredients: Rice or leftover rice, chicken broth, salt, fish sauce, pepper, shredded chicken, Chinese dough sticks, fried shallots, celery, chili oil.
🥗 Dietary Info: Contains gluten and meat.
🧠 Difficulty: Easy with simple step-by-step guide.
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Chicken congee is one of my favorite comfort foods, especially when I want something warm and satisfying. This creamy chicken porridge is served with tender chicken, crispy fried shallots, and plenty of delicious toppings.
I first created this chicken congee recipe during the COVID lockdown, when we couldn’t go out to eat at our favorite restaurants. During that time, I also started making dishes like my Minced Pork Noodles and Beef Rice Bowl (Gyudon) at home. This chicken congee soon became a favorite among my friends and family.
Even now, I still love making this congee at home. It’s warm, comforting, and full of flavor, especially when served with all the toppings!
Why You Will Love This Recipe
Recipe Ingredients
Chicken Congee
Toppings
Ingredient Notes
For the Chicken Congee
- Chicken: I use bone-in chicken to make a flavorful homemade broth. If you already have chicken broth, you can use it instead to save time.
- Rice: Regular white rice works well for making this creamy chicken congee.
- Water or Chicken Broth: You can use ready-made chicken broth for a quicker version. If you prefer homemade broth, boil the chicken in water first. It takes a little longer, but you’ll get a flavorful broth and cooked chicken for the toppings.
- Fish Sauce: Adds a savory, umami flavor to the chicken porridge.
- Mushroom Powder: Gives the congee extra umami flavor. You can leave it out if you don’t have any.
- Salt and Pepper: Season to taste.
For the Toppings
- Cooked Chicken: Shred or cut the cooked chicken into bite-sized pieces. You can use the chicken from making the homemade broth.
- Fried Shallots: Add a delicious aroma and a little crunch.
- Celery Leaves: Add a fresh flavor that balances the richness of the congee.
- Garlic Chili Oil: For a little heat and extra flavor. Adjust the amount to your liking.
- Emping Crackers: These Indonesian melinjo crackers add a lovely crunch. You can also use other crackers if you prefer.
- Chinese Crullers (Youtiao): Cut them into bite-sized pieces and add them just before serving. They’re delicious for dipping into the warm congee.
How to Make Chicken Congee
STEP 1. Make the chicken broth and cook the congee. Bring a pot of water to a boil and add the chicken. Simmer for 10 minutes to remove the impurities (Image 1). Discard the water and rinse the chicken. Return the chicken to the saucepan, add fresh water, and bring to a boil. Reduce the heat and simmer until the chicken is fully cooked and tender (Image 2). This helps you get a clearer fragrant broth.
Rinse 100 g of rice a few times, then drain well. Transfer the rice to the rice cooker bowl and add 6 cups of chicken broth (Image 3). Select the Congee/Porridge setting and cook for 1 hour 30 minutes, or according to your rice cooker’s program (Image 4).
Quick Tip: If you already have chicken broth, you can skip making the broth from scratch and go straight to cooking the congee. Otherwise, simply boil the chicken in water to make your own broth. It takes a little more time, but you can use the cooked chicken for the toppings, too!
STEP 2. Season the congee and add the toppings. About 5–10 minutes before the congee finishes cooking, add the salt, mushroom powder, fish sauce, and pepper (Images 5–7). Stir well with a spatula to distribute the seasonings evenly. Close the lid and let the rice cooker finish cooking.
Once ready, ladle the chicken congee into serving bowls. Top with shredded chicken, Chinese crullers (youtiao), crispy fried shallots, emping crackers, celery leaves, and garlic chili oil (Image 8). Serve warm and enjoy!
How to Make Chicken Congee on the Stovetop
If you don’t have a rice cooker, you can easily make this chicken congee on the stovetop. Add 100 g of rinsed rice and 6 cups of chicken broth to a large saucepan. Bring to a boil, then reduce the heat to low and simmer gently for about 1–1½ hours, stirring occasionally to prevent the rice from sticking to the bottom.
Add more hot broth or water if the congee becomes too thick. Once the rice is soft and creamy, stir in the seasonings and cook for another 5 minutes. Serve warm with your favorite toppings!
Pro Tips
- Use homemade chicken broth for more flavor. I like boiling chicken to make my own broth because it gives the congee a rich, natural chicken flavor. You can also use store-bought chicken broth to save time.
- Use enough liquid. I use 6 cups (1,440 ml) of chicken broth for 100 g of uncooked rice. This helps the rice break down and gives the chicken congee a soft, creamy texture. Make sure to use a standard 240 ml measuring cup, not the smaller rice cooker cup.
- Choose the porridge setting. My rice cooker takes 1 hour 30 minutes to cook congee. Cooking times may vary depending on your rice cooker, so use the congee or porridge setting rather than the regular rice setting.
- Season toward the end. I add salt, fish sauce, mushroom powder, and pepper about 5–10 minutes before the congee finishes cooking. Stir well and taste before serving. If you’re using store-bought chicken broth, adjust the salt since some brands are already quite salty.
- Adjust the consistency. Chicken congee thickens as it cools. If it’s too thick, stir in a little hot chicken broth or water until you get the consistency you like.
- Add the crispy toppings just before serving. Fried shallots, Chinese crullers (youtiao), and emping crackers taste best when they’re still crunchy. Add them right before serving so they don’t get soggy.
- Customize your toppings. You don’t have to use everything I use! Add your favorite toppings or leave out the chili oil if you prefer a milder chicken porridge.
Serving Suggestions
Serve this chicken congee warm with shredded chicken, sliced Chinese crullers (youtiao), crispy fried shallots, celery leaves, and crackers. Add a little chili oil if you like it spicy!
For a more filling meal, pair it with some Fried Wontons, Shao Mai, or homemade Meatballs on the side. You can also serve it with Bok Choy Stir Fry or Garlic Green Beans if you’d like to add some vegetables.
Chicken Congee FAQs
Yes! You can make chicken congee in a saucepan on the stovetop. Simply simmer the rice with chicken broth over low heat for about 1–1½ hours, stirring occasionally until the rice becomes soft and creamy. Add more hot broth or water if needed.
Regular white rice, such as jasmine rice, works well for chicken congee. You can also use other varieties of white rice, but the cooking time and amount of liquid may vary. I prefer white rice because it breaks down nicely and gives the porridge a smooth, creamy texture.
Absolutely! Store-bought chicken broth is a great time-saving option. I like making my own broth by boiling chicken, but ready-made broth works well too. Just remember to adjust the salt, especially if your broth is already seasoned.
Chicken congee naturally thickens as it cools because the rice continues to absorb liquid. Simply stir in a little hot chicken broth or water until you reach your preferred consistency.
Yes! Chicken congee is great for making ahead. Let it cool slightly, then refrigerate it in an airtight container within 2 hours of cooking. When you’re ready to serve, reheat it thoroughly with a little extra broth or water to loosen the texture. Keep the toppings separate and add them just before serving.
Yes, you can freeze chicken congee without the toppings. Let it cool quickly, transfer it to freezer-safe containers, and freeze for up to 2 months for the best quality. Thaw in the refrigerator overnight and reheat thoroughly, adding a little broth or water to restore its creamy consistency.
Storage
Keep the chicken congee and shredded chicken separately in airtight containers in the refrigerator for up to 3 days. Make sure to cool and refrigerate them promptly, within 2 hours of cooking.
To reheat, warm the congee in a saucepan over medium-low heat, stirring occasionally. Add a little water or chicken broth if it becomes too thick. You can steam the shredded chicken separately or add it directly to the congee while reheating. Make sure everything is heated thoroughly before serving.
Store the crispy toppings separately and add them just before serving to keep them crunchy.
More Asian Comfort Food Recipes
If you enjoy this homemade chicken congee, here are more comforting Asian recipes to try. They’re easy to make at home and perfect for a satisfying lunch or dinner!
- Indonesian Chicken Soup – A warm, flavorful chicken soup with aromatic spices and herbs.
- Hainanese Chicken Rice – Tender poached chicken served with fragrant rice and delicious dipping sauces.
- Korean Beef Radish Soup – A light, comforting soup made with tender beef and Korean radish.
- Egg Drop Soup – A simple Chinese soup with silky egg ribbons in a savory broth.
- Pad Kra Pao – A flavorful Thai basil stir-fry that’s delicious served over steamed rice.
- Garlic Chili Oil Noodles – A quick and satisfying noodle dish with a garlicky, spicy sauce.
Chicken Congee
Equipment
Ingredients
- 100 g rice
- 1440 ml chicken broth
- 1 tsp salt
- 1 tbsp fish sauce
- 1 tsp mushroom powder chicken bouillon
- 1 tsp pepper
Topping
- 500 g chicken
- 2 sticks Chinese dough sticks
- 2 stalks celery
- Emping crackers
- Fried shallots
Instructions
- Bring a pot of water to a boil and add the chicken. Simmer for 10 minutes to remove the impurities (Image 1). Discard the water and rinse the chicken. Return the chicken to the saucepan, add fresh water, and bring to a boil. Reduce the heat and simmer until the chicken is fully cooked and tender (Image 2). This helps you get a clearer fragrant broth.
- Rinse 100 g of rice a few times, then drain well. Transfer the rice to the rice cooker bowl and add 6 cups of chicken broth (Image 3). Select the Congee/Porridge setting and cook for 1 hour 30 minutes, or according to your rice cooker's program (Image 4).
- About 5–10 minutes before the congee finishes cooking, add the salt, mushroom powder, fish sauce, and pepper (Images 5–7). Stir well with a spatula to distribute the seasonings evenly. Close the lid and let the rice cooker finish cooking.
- Once ready, ladle the chicken congee into serving bowls. Top with shredded chicken, Chinese crullers (youtiao), crispy fried shallots, emping crackers, celery leaves, and garlic chili oil (Image 8). Serve warm and enjoy!
Notes
- Use homemade chicken broth for more flavor. I like boiling chicken to make my own broth because it gives the congee a rich, natural chicken flavor. You can also use store-bought chicken broth to save time.
- Use enough liquid. I use 6 cups (1,440 ml) of chicken broth for 100 g of uncooked rice. This helps the rice break down and gives the chicken congee a soft, creamy texture. Make sure to use a standard 240 ml measuring cup, not the smaller rice cooker cup.
- Choose the porridge setting. My rice cooker takes 1 hour 30 minutes to cook congee. Cooking times may vary depending on your rice cooker, so use the congee or porridge setting rather than the regular rice setting.
- Season toward the end. I add salt, fish sauce, mushroom powder, and pepper about 5–10 minutes before the congee finishes cooking. Stir well and taste before serving. If you’re using store-bought chicken broth, adjust the salt since some brands are already quite salty.
- Adjust the consistency. Chicken congee thickens as it cools. If it’s too thick, stir in a little hot chicken broth or water until you get the consistency you like.
- Add the crispy toppings just before serving. Fried shallots, Chinese crullers (youtiao), and emping crackers taste best when they’re still crunchy. Add them right before serving so they don’t get soggy.
- Customize your toppings. You don’t have to use everything I use! Add your favorite toppings or leave out the chili oil if you prefer a milder chicken porridge.
I love this chicken congee for its creamy texture and rich chicken flavor. My family enjoys it too, especially with all the delicious toppings. It’s warm, comforting, and so easy to make!