Congee Recipe

This chicken congee is silky smooth, richly flavored, and deeply comforting. It’s perfect for recovering your energy, but tasty and easy enough for any occasion. My recipe uses common ingredients to create authentic Chinese flavor, and you can even make it in your Instant Pot. {Gluten-Free Adaptable}

1. Ingredients.
2. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. …
3. Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. …
4. Serve the congee hot.

Chicken Congee (鷄粥)

The ultimate Chinese comfort food is Daddy Lau’s soft & silky rice porridge!

Prep: 20min

Total: 60min

Yield: 4

Ingredients:

• 1 rice cup white rice
• 12 oz chicken
• 8 cups water
• 0.5 oz ginger
• 2 pieces green onion
• cilantro
• 2 tsp cornstarch
• 1 tbsp oyster sauce
• 2 tbsp water
• 0.5 tsp chicken bouillon
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 tsp chicken bouillon

Instruction:

1. Wash rice in a bowl:
2. Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
3. Cut the chicken into thin slices and place it in a bowl to marinate.
4. Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice.
5. Once the pot is boiling again, we’ll partially cover the pot and let it cook at medium heat for 25 minutes.
6. If you’re happy with where your rice is at, start whisking the pot rapidly and constantly for 2-3 minutes.
7. Set the stove to high heat, and gradually add the chicken over the course of 30 to 60 seconds, stirring constantly as you go.
8. Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
9. Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.

How to Make Basic Asian Rice Porridge (Congee)

Learn how to make silky smooth Asian rice porridge (Congee). It can be done on the stove, rice cooker or Instant Pot.

Prep: 5min

Total: 35min

Yield: 6

Serving Size: 1 serving (using 1:8 ratio of rice to water)

Nutrition Facts: servingSize 1 serving (using 1:8 ratio of rice to water), calories 114 kcal, Carbohydrate 25 g, Protein 2 g, Fat 0.2 g, Sodium 214 mg, Saturated Fat 0.1 g, Fiber 0.4 g, Sugar 0.04 g, unSaturated Fat 0.2 g

Ingredients:

• 1 cup Jasmine rice (see notes 1)
• Use between 7 to 10 cups of liquid
• Salt to taste
• 3/4 cup Jasmine rice (see notes 1)
• Use between 7 to 8 cups of liquid
• Salt to taste

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Whatever cup you use to measure the rice is the same cup you use to measure the liquid. The rice cup that comes with the rice cooker is smaller compared to the U.S. standard 1 cup measuring cup’, ‘name’: ‘Whatever cup you use to measure the rice is the same cup you use to measure the liquid. The rice cup that comes with the rice cooker is smaller compared to the U.S. standard 1 cup measuring cup’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Rice to Liquid ratio:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘For very thick porridge: Rice to liquid ratio is 1:7’, ‘name’: ‘For very thick porridge: Rice to liquid ratio is 1:7’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘For thick porridge: Rice to liquid ratio is 1:8’, ‘name’: ‘For thick porridge: Rice to liquid ratio is 1:8’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘For medium-thick porridge: Rice to liquid ratio is 1:9 (not recommended if you use a rice cooker to cook a full recipe of 3/4 cup of rice, it may overflow)’, ‘name’: ‘For medium-thick porridge: Rice to liquid ratio is 1:9 (not recommended if you use a rice cooker to cook a full recipe of 3/4 cup of rice, it may overflow)’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘For medium-thin congee: Rice to liquid ratio is 1:10 (not recommended if you use a rice cooker to cook a full recipe of 3/4 cup of rice, it will overflow)’, ‘name’: ‘For medium-thin congee: Rice to liquid ratio is 1:10 (not recommended if you use a rice cooker to cook a full recipe of 3/4 cup of rice, it will overflow)’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-1-3’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Prepare the rice:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Just briefly rinse the rice for any impurities. You may not even need to do so because some brands have prewashed the rice Place the rice and water in a medium-large pot. ‘, ‘name’: ‘Just briefly rinse the rice for any impurities. You may not even need to do so because some brands have prewashed the rice Place the rice and water in a medium-large pot. ‘, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-2-0’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Cooking congee on the stove:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Bring the water/stock to a boil and then lower the heat and add the rice. Bring it back to a boil and then lower the heat to medium to let it gentlyxa0simmer for about 25-30 minutes, stirring every now and then to prevent the rice catching at the bottom of the pot. The rice grains will slowly release more starch and get smoother and creamier starting at about 20 minutes or so’, ‘name’: ‘Bring the water/stock to a boil and then lower the heat and add the rice. Bring it back to a boil and then lower the heat to medium to let it gentlyxa0simmer for about 25-30 minutes, stirring every now and then to prevent the rice catching at the bottom of the pot. The rice grains will slowly release more starch and get smoother and creamier starting at about 20 minutes or so’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If you are adding meat like chicken, beef, pork, fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot’, ‘name’: ‘If you are adding meat like chicken, beef, pork, fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘The longer the porridge sits, the thicker it will get. You can always thin it out by adding more water or stock’, ‘name’: ‘The longer the porridge sits, the thicker it will get. You can always thin it out by adding more water or stock’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-3-2’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Cooking congee with Instant Pot Pressure Cooker:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: “Place 1 cup of rice with the amount of water ratio you choose to use. 9 cups is a good one to start if it’s your first time making it in instant pot. Less liquid is lost when you cook in Instant pot, so 9 cups of liquid is almost equivalent to 10 cups of liquid cooking on the stove”, ‘name’: “Place 1 cup of rice with the amount of water ratio you choose to use. 9 cups is a good one to start if it’s your first time making it in instant pot. Less liquid is lost when you cook in Instant pot, so 9 cups of liquid is almost equivalent to 10 cups of liquid cooking on the stove”, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-4-0’}, {‘@type’: ‘HowToStep’, ‘text’: “Press pressure cook and set to high pressure. Set timer to 30 minutes. When it’s done cooking, release pressure naturally, which may take about 10-15 minutes”, ‘name’: “Press pressure cook and set to high pressure. Set timer to 30 minutes. When it’s done cooking, release pressure naturally, which may take about 10-15 minutes”, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-4-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If the porridge is too thick, you can always think it out by adding more water or stock. If you want to add protein like meat or fish, turn on the saute mode and bring it to a boil and then add in the meat and cook until they are cooked through. Season with salt to your taste’, ‘name’: ‘If the porridge is too thick, you can always think it out by adding more water or stock. If you want to add protein like meat or fish, turn on the saute mode and bring it to a boil and then add in the meat and cook until they are cooked through. Season with salt to your taste’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-4-2’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Cooking congee with rice cooker:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Please note that rice cookers come in different sizes. I can only cook up to 3/4 cup of rice (using my rice cooker cup) with 7-9 cups of liquid, with 9 cups being the maximum amount of liquid using my rice cooker cup. If you use U.S. Standard measuring cup, no more than 8 cups to be on the safe side. Trying to cook more than and it may overflow when it boils. There should be a max line on your rice cooker pot to show you how much you can fill it up. Do not go over the line’, ‘name’: ‘Please note that rice cookers come in different sizes. I can only cook up to 3/4 cup of rice (using my rice cooker cup) with 7-9 cups of liquid, with 9 cups being the maximum amount of liquid using my rice cooker cup. If you use U.S. Standard measuring cup, no more than 8 cups to be on the safe side. Trying to cook more than and it may overflow when it boils. There should be a max line on your rice cooker pot to show you how much you can fill it up. Do not go over the line’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-5-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add rice and liquid to the rice cooker. Close the lid and if your rice cooker has porridge setting, use that. If not just press cook and cook for one cycle. When it’s done I recommend to wait for another 10-15 minutes to see if it has thickened up to the consistency you like. The longer it sits, the thicker it gets. After that, check the consistency. If it’s too thick, you can always add more liquid and stir. It should thin out to the consistency you prefer. What turns out to be watery ended up being so thick when I leave it sitting for an hour or longer. So keep that in mind’, ‘name’: ‘Add rice and liquid to the rice cooker. Close the lid and if your rice cooker has porridge setting, use that. If not just press cook and cook for one cycle. When it’s done I recommend to wait for another 10-15 minutes to see if it has thickened up to the consistency you like. The longer it sits, the thicker it gets. After that, check the consistency. If it’s too thick, you can always add more liquid and stir. It should thin out to the consistency you prefer. What turns out to be watery ended up being so thick when I leave it sitting for an hour or longer. So keep that in mind’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-5-1’}]}
7. {‘@type’: ‘HowToSection’, ‘name’: ‘Frozen rice congee:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Place 1 cup of briefly washed rice or whatever quantity you want in a freezer-friendly bag and let it freeze for at least 6 hours (12 hours if you have the time). You can freeze several bags for future use too. Frozen rice be kept in the fridge for up to 3 months’, ‘name’: ‘Place 1 cup of briefly washed rice or whatever quantity you want in a freezer-friendly bag and let it freeze for at least 6 hours (12 hours if you have the time). You can freeze several bags for future use too. Frozen rice be kept in the fridge for up to 3 months’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-6-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When ready to cook, place water or stock in a medium-large pot and with the amount of water ratio you like. I use 9 cups and bring to a boil and then add the frozen rice grains (without thawing). Bring it back to a boil and lower the heat to low-medium. let it simmer for 20 minutes over medium heat until thickened to the consistency you like. Stir every now and then to prevent the rice from catching at the bottom and burn’, ‘name’: ‘When ready to cook, place water or stock in a medium-large pot and with the amount of water ratio you like. I use 9 cups and bring to a boil and then add the frozen rice grains (without thawing). Bring it back to a boil and lower the heat to low-medium. let it simmer for 20 minutes over medium heat until thickened to the consistency you like. Stir every now and then to prevent the rice from catching at the bottom and burn’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-6-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘If you are adding meat like chicken, beef, pork, fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot’, ‘name’: ‘If you are adding meat like chicken, beef, pork, fish, add only after the porridge has thickened. Add them in at this point and stir until they are cooked through. Season with salt to your taste and serve immediately while the porridge is hot’, ‘url’: ‘https://whattocooktoday.com/how-to-make-rice-porridge.html#wprm-recipe-26436-step-6-2’}]}

Chicken Congee (Instant Pot Version Included) 鸡粥

This chicken congee is silky smooth, richly flavored, and deeply comforting. It’s perfect for recovering your energy, but tasty and easy enough for any occasion. My recipe uses common ingredients to create authentic Chinese flavor, and you can even make it in your Instant Pot. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine.

Prep: 10min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 211 kcal, Carbohydrate 22.9 g, Protein 18.7 g, Fat 4.1 g, Saturated Fat 0.6 g, Cholesterol 36 mg, Sodium 985 mg, Fiber 0.5 g, Sugar 2.2 g

Ingredients:

• 8 oz (225 g) chicken breast (or tender, or thigh, thinly sliced)
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 cup (120 ml) uncooked short grain white rice ((or medium grain))
• 4 cups chicken broth ((*Footnote 1))
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 2 ginger (large slices)
• 2 green onions (, thinly sliced)
• 1/4 teaspoon chicken bouillon (, or to taste (or salt))
• 1 teaspoon toasted sesame oil

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.’, ‘name’: ‘Add the rice into a medium-sized bowl and water to cover. Gently rinse the rice a few times with your fingers and drain. Repeat one to two more times. Drain well.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-0-0’}
2. {‘@type’: ‘HowToSection’, ‘name’: ‘Method 1 – Use an Instant Pot’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the rice, stock, Shaoxing wine, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook at low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the chicken per the steps below.’, ‘name’: ‘Combine the rice, stock, Shaoxing wine, and ginger in your Instant Pot. Set it to cook at high pressure for 15 minutes. If using a pressure cooker, cook over medium heat until pressure is added, then cook at low heat for 15 minutes. Once done, release the pressure naturally for at least 10 minutes before releasing it quickly. Note, do not use fast release right after cooking, because the congee is starchy and might cause the valve to clog. Once the pressure is fully released, cook the chicken per the steps below.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-1-0’}]}
3. {‘@type’: ‘HowToSection’, ‘name’: ‘Method 2 – Stovetop method’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Combine the rice, stock, and 4 cups of water in a big pot.’, ‘name’: ‘Combine the rice, stock, and 4 cups of water in a big pot.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the chicken.’, ‘name’: ‘Cook over medium-high heat until brought to a simmer. Turn to low heat. Cover the pot and leave a finger-wide gap between the lid and the edge of the pot, to allow more steam to escape and prevent the congee from spilling or boiling over. Simmer for 30 minutes. The congee will get quite thick and sticky towards the end. Stay near the pot and stir frequently. When the congee reaches the desired texture, start cooking the chicken.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-2-1’}]}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘Marinate and cook the chicken’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘While the congee is cooking, add the chicken, Shaoxing wine, salt and cornstarch in a medium-sized bowl. Mix well until the chicken is evenly coated. Set aside to marinate.’, ‘name’: ‘While the congee is cooking, add the chicken, Shaoxing wine, salt and cornstarch in a medium-sized bowl. Mix well until the chicken is evenly coated. Set aside to marinate.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘When the congee is cooked, add the marinated chicken, green onion, and chicken bouillon. Turn to medium heat (or saute function for Instant Pot). Stir constantly to separate the chicken pieces. Cook until the chicken just turns white, 2 minutes or so.’, ‘name’: ‘When the congee is cooked, add the marinated chicken, green onion, and chicken bouillon. Turn to medium heat (or saute function for Instant Pot). Stir constantly to separate the chicken pieces. Cook until the chicken just turns white, 2 minutes or so.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-3-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed.’, ‘name’: ‘Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-3-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Transfer the congee into small bowls and serve hot.’, ‘name’: ‘Transfer the congee into small bowls and serve hot.’, ‘url’: ‘https://omnivorescookbook.com/chicken-congee/#wprm-recipe-34378-step-3-3’}]}

Chicken Congee Recipe (Instant Pot Jook Rice Porridge)

Hearty, savory and flavorful rice porridge is easy to make in a pressure cooker, and is delicious to enjoy hot for breakfast or dinner!

Prep: 20min

Total: 46min

Yield: 4

Serving Size: 1 bowl

Nutrition Facts: servingSize 1 bowl, calories 329 kcal, Carbohydrate 39 g, Protein 28 g, Fat 5 g, Saturated Fat 1 g, Trans Fat 0.01 g, Cholesterol 73 mg, Sodium 521 mg, Fiber 1 g, Sugar 0.3 g, unSaturated Fat 3 g

Ingredients:

• 1 pound chicken breast (sliced thin)
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 2 teaspoon chicken base (divided (or bouillon))
• 2 teaspoon sesame oil
• 1 bunch chopped scallions (greens and whites divided)
• 3 tablespoons fresh grated ginger
• 1 cup jasmine rice
• 8 ½ cups water
• Optional garnishes: fried onions (crushed red pepper, furikake, soft-boiled eggs, chile oil)

Instruction:

1. Set out a medium sized mixing bowl. Slice the chicken breasts into thin strips and place them in the bowl. Add the oyster sauce, cornstarch, and 1/2 teaspoon of chicken base. Toss well to mix and coat all the chicken pieces in the marinade. Set aside.
2. Set out a small bowl. Add the rice to the bowl. Then fill it with cold water and stir the rice with your hand to wash. Drain off the water and rinse the rice again two or three more times to remove the extra rice starches. Set aside.
3. Set out a large 6 to 8-quart Instant Pot. Set the instant pot on SAUTE. Then add in the sesame oil, scallion whites, and grated ginger. Stir and sauté for 2 to 3 minutes to soften. Then add in the washed jasmine rice, the remaining 1 ½ teaspoons of chicken base, and 8 ½ cups of water. Stir well.
4. Lock the Instant Pot lid into place. Set the IP on PRESSURE COOK HIGH for 23 minutes. Once the beeper goes off, perform a NATURAL RELEASE. When the steam button valve drops, it is safe to open the Instant Pot.
5. Now set the Instant Pot back on the SAUTE setting. Stir in the chicken and marinade, stirring well to separate the chicken pieces. Simmer the chicken congee for 3 to 5 minutes to cook the chicken and thicken the porridge.
6. Once the chicken is fully cooked, ladle the congee into bowls. Garnish with the chopped scallion greens.
7. You can also make your chicken congee bowls fancier with fried onions, soft boiled eggs, crushed red pepper, and furikake.

The Perfect Congee (鸡粥) | Preserving my dad’s recipe!

FAQ

Why is congee so healthy?

What is the secret to creamy congee?

What do you put in a congee?

1. Salted Duck Eggs.
2. Crispy Shallots.
3. Coriander.
4. Kimchi (or other Pickled Vegetables)
5. Dried Shrimp.
6. Goji Berries.
7. Garlic Chives.
8. Chicken, Mushrooms, and Edamame.

Is congee healthier than rice?