Chicken Congee, the Comforting Asian Rice Porridge Made at Home.

Chicken congee is one of those dishes that feels like a warm hug in a bowl. Also known as jook in Cantonese, it is a silky rice porridge made by simmering rice in a large amount of liquid until the grains break down into a thick, creamy consistency. Tender chicken, fresh ginger and simple garnishes turn this humble dish into something deeply nourishing and endlessly satisfying.

This recipe uses bone-in chicken to build a rich, flavourful broth from scratch, then the rice is simmered directly in that broth until it becomes soft and velvety. The chicken is shredded and stirred back in at the end, along with ginger, scallions and a few drops of sesame oil. It is the kind of meal you turn to when you need comfort, warmth or just something light and easy to digest. Whether you are feeling under the weather or simply craving something soothing, congee delivers every single time.

Bowl of chicken congee rice porridge with shredded chicken, scallions and garnish served with a spoon

Chicken Congee Recipe

Serves: 4 Prep time: 10 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 20 minutes

For the Chicken Broth

  • 500 to 600g Chicken Drumsticks Skinless
  • 8 cups water
  • 2 inch piece fresh ginger, sliced
  • 2 scallions (white and green parts), roughly chopped
  • 3 garlic cloves, lightly crushed
  • Salt to taste

For the congee

  • 3/4 cup short grain white rice (jasmine or sushi rice)
  • 1 tsp salt (adjust to taste)

For garnish

  • 2 scallions, finely sliced
  • 1 tbsp fresh ginger, julienned or finely chopped
  • 1 tsp sesame oil
  • 1/4 tsp white pepper (optional)
  • Light soy sauce or fish sauce (optional, for serving)

Steps

  1. In a large, heavy-bottomed pot, add the bone-in chicken pieces, 8 cups of water, sliced ginger, roughly chopped scallions and crushed garlic cloves. Bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 40 to 45 minutes. Skim off any foam or impurities that rise to the surface during the first 10 minutes of cooking.
  2. Remove the chicken pieces from the pot and set aside on a plate to cool. Strain the broth through a fine mesh sieve to remove the ginger, scallions and garlic. Discard the solids. You should have about 6 to 7 cups of clear chicken broth. Taste the broth and add a pinch of salt if needed.
  3. While the chicken cools, rinse the rice in cold water 3 to 4 times until the water runs clear. Drain well. This removes excess starch and helps achieve a smoother congee.
  4. Return the strained chicken broth to the pot and bring it back to a boil. Add the rinsed rice and 1 teaspoon of salt. Stir once to prevent sticking, then reduce the heat to medium-low. Cover the pot halfway with a lid (do not cover fully) and let it simmer for 45 minutes to 1 hour, stirring every 10 minutes to prevent the rice from sticking to the bottom.
  5. While the rice simmers, shred the cooled chicken meat into bite-sized pieces using your hands or two forks. Discard the bones and any skin. Set the shredded chicken aside.
  6. After 45 minutes to 1 hour, the congee should be thick and creamy with the rice grains mostly broken down. If it looks too thick, add a splash of hot water and stir. If it is too thin, continue simmering uncovered for another 5 to 10 minutes.
  7. Stir the shredded chicken back into the congee. Let it warm through for 2 to 3 minutes. Taste and adjust seasoning with more salt if needed.
  8. Ladle the congee into bowls. Top each serving with freshly sliced scallions, julienned ginger, a drizzle of sesame oil and a pinch of white pepper. Serve immediately with light soy sauce or fish sauce on the side for those who want extra seasoning.

Tips for Best Results:

  • Use short grain rice like jasmine or sushi rice for the creamiest texture. Long grain rice will not break down as well.
  • Rinse the rice thoroughly to remove excess starch. This prevents the congee from becoming gluey.
  • Stir the congee every 10 minutes to prevent the rice from sticking to the bottom of the pot.
  • Cover the pot halfway, not fully. This prevents overflow while allowing steam to escape.
  • The longer congee sits, the thicker it becomes. Add hot water when reheating to loosen the consistency.
  • Congee keeps well in the refrigerator for up to 3 days. Reheat gently on the stove with additional water or broth.

Chicken congee is one of those recipes that feels like home no matter where you are. It is simple, it is nourishing, and it is endlessly comforting. Once you have made it a few times, it becomes one of those dishes you can turn to without thinking, and that is exactly what comfort food should be.

Visit shop.zorabian.com to order fresh Chicken Drumsticks Skinless and try this recipe today!

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