30-Min Easy Chicken Congee (Chinese Rice Porridge/Jook/粥)
This 30-minute Chicken Congee is the ultimate comfort food – quick, easy, and oh-so-satisfying! Combining tender poached chicken with creamy rice porridge, this one-pot dish is packed with savoury flavours.
As the chicken gently simmers with the rice, the broth infuses the congee, making it incredibly rich and comforting.
Whether you're looking for a warm meal on a chilly day or something soothing when you're not feeling your best, this recipe is sure to hit the spot. Perfect for busy nights or cozy weekends!
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About this recipe
What Is Congee?
Congee is a traditional rice porridge originating in China, beloved across many Asian cuisines.
Made by simmering rice in water or stock until it achieves a creamy, soupy consistency, it’s a dish known for its simplicity and nourishing qualities.
It goes by different names - jook in Cantonese, chok in Thai, and cháo in Vietnamese - but universally, it represents warmth, comfort, and adaptability.
A Global Comfort Food
Congee has cousins all around the world. It’s similar to oatmeal in the West, arroz caldo in the Philippines (a ginger-spiced rice porridge), or even risotto, although these dishes have their own unique flavour profiles.
On the sweeter side, rice pudding shares some textural similarities but lacks congee’s savoury essence. What unites them is their shared status as wholesome, soothing dishes loved in times of need or celebration.
Unlike its counterparts, congee is more than a meal - it’s a culinary canvas. Its ability to be both humble and indulgent makes it a favourite for many.
Whether you’re seeking comfort on a cold day, recovering from illness, or exploring creative ways to elevate a classic, congee offers something for everyone.
Customisability at Its Best
One of congee’s most celebrated features is its versatility. It can be as simple or elaborate as you want.
- Classic simplicity: A plain base flavoured with ginger and soy sauce.
- Hearty meal: Add shredded chicken, century eggs, or minced pork for protein.
- Gourmet twist: Garnish with crispy shallots, scallions, sesame oil, or fresh herbs for a layered flavour profile.
The beauty of congee lies in its ability to adapt to any mood or ingredient on hand.
Why You'll Love This Recipe
This quick 30-min Chicken Congee is not only quick and easy, but it’s also incredibly nourishing.
The rice creates a comforting, creamy base, while the ginger, garlic, and chicken make for a savoury combination that's deeply satisfying.
This version of chicken congee also combines my two favourite things – poached chicken and silky rice porridge. The beauty of this recipe lies in how both are cooked together in one pot.
As the chicken gently poaches, it infuses the rice with rich, savoury broth, creating a comforting and flavourful congee with minimal effort.
It's the perfect balance of tender chicken and creamy porridge, all in one dish!
Give it a try, and let me know how you make it your own!
Ingredients
- 1/2 cup of white rice (jasmine or short-grain works best)
- 1 litre (4 cups) of water (more may be needed as you cook, adjust based on desired thickness)
- 1 thumb-sized piece of ginger, sliced
- 2 cloves garlic, smashed
- 1 tsp salt (or to taste)
- 1 tsp MSG (optional, but it adds great umami flavour!)
- 3 chicken legs
Suggested toppings, feel free to adapt to personal preference
- Chopped spring onions
- Poached egg/soft boiled egg
- Century egg or salted egg
- Crispy garlic and/or garlic
- Light soy sauce
- Fish sauce
- Sesame oil
- Fresh coriander
- Pickled vegetables
Pair it with
Instructions
1. Wash the rice
Start by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures a smooth texture.
2. Cook everything together
In a large pot, add the chicken legs, rinsed rice, sliced ginger, chopped spring onions, smashed garlic, salt, and water.
Bring it all to a boil over medium heat, then reduce the heat to low and let it simmer for about 20 minutes. This will allow the rice and chicken to cook together, infusing the broth with rich flavour.
3. Remove the chicken and aromatics
After 20 minutes, remove the chicken, ginger, garlic, and spring onions from the pot. Discard the aromatics and set the chicken aside to shred.
Add a bit more water to the pot to reach your desired consistency, then give it a good stir.
4. Whisk the rice
Using a whisk, gently whisk the rice for about a minute to break it down and make the congee nice and creamy.
Once it's smooth, allow the pot to come to a boil again.
5. Shred the chicken
Remove the chicken meat from the bone and shred and set aside. Season with anything you've like, such as soy sauce, curry past, chilli oil etc.
6. Adjust the congee consistency
If the congee is too thick for your liking, simply add more hot water or stock and stir well until you achieve your desired consistency.
6. Top and serve
Ladle the congee into bowls and top with your cooked chicken and any other favourite garnishes. Drizzle with soy sauce and sesame oil for an added umami boost, and enjoy it piping hot.
Tips:
- Rice: If you’re using leftover rice, this recipe works just as well! Simply use the same amount of water and follow the same steps.
- Customisation: Add in some vegetables like mushrooms, pak choy, or spinach if you’d like to bulk up the dish.
- Leftovers: This congee makes for great leftovers and can be stored in the fridge for up to 2-3 days. Just add a bit of water when reheating to get it back to the right consistency.
FAQs
Can I use leftover rice to make congee?
Absolutely! Using leftover cooked rice is a great shortcut. Just reduce the cooking time since the rice is already softened, and adjust the liquid to get your desired consistency.
What kind of rice works best for congee?
Short-grain or medium-grain rice is ideal because they become nice and starchy when cooked, creating that creamy texture. However, you can use long-grain rice or even a mix of grains for a different spin.
Is congee gluten-free?
Yes, as long as you use gluten-free stock and seasonings like tamari instead of regular soy sauce. Double-check any toppings to ensure they’re gluten-free too.
How do I store and reheat leftover congee?
Store congee in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen it up if it’s thickened.
Can I freeze congee?
Yes! Freeze in portions for up to 2 months. Defrost in the fridge overnight, then reheat with a little extra liquid to restore its creamy consistency.
Why is my congee too thick or watery?
Congee naturally thickens as it cools. If it’s too thick, add more water or broth while reheating. If it’s too watery, let it simmer a bit longer to reduce the liquid.
Video demonstration
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