Chicken Congee (Instant Pot Version Included) 鸡粥

Chicken Congee: Classic comfort any time you want it

For me, chicken congee is the ultimate one-pot meal. Something about the texture and warmth of the rice porridge just makes it so enjoyable to eat, and with the thick consistency brings a lovely concentrated flavor that stays with you. 

When I’m feeling under the weather, chicken congee is the perfect medicine. Even if I’m feeling fine, though, the familiar goodness of chicken congee is invigorating and satisfying.

Ask any Chinese person about congee and they’ll probably tell you something similar. This very simple dish has a magical ability to help you relax and lift your mood. If you like congee, also check out my seafood congee, century egg congee, eight treasure congee and breakfast congee recipes.

Given how meaningful this dish is as one of the most authentic Chinese soup recipes, I wanted to make it extremely easy for you to prepare a pot of tasty and reliable chicken congee whenever you feel the need.

Simple ingredients for authentic Chinese chicken congee

The recipe I’m sharing today is one of the most widely enjoyed types of congee. It features a meltingly smooth concentrated chicken broth, tender chicken meat, and the delightfully aromatic ginger, green onion, and sesame oil.

Part of the beauty of the dish is that it uses very simple and very common ingredients. Chances are, you probably have them on hand if you do any Chinese cooking.  

Choose a good chicken broth

Since chicken congee uses very few ingredients to season the soup, it’s important to find a good quality broth base. My favorite chicken broth is the Kirkland Signature Organic Chicken Stock from Costco. It is so much richer than the many other brands I’ve tried.

My other favorite is Better than Bouillon Roast Chicken Base and I always keep a jar of it in the fridge. It has a super rich taste and I like to use it as a base for soup and stew, and sometimes stir fries. For this recipe, simply use 1 heaping tablespoon of the chicken base dissolved in water to replace the chicken broth.

If using another type of chicken broth and its flavor is mild, it is also helpful to use a touch of chicken bouillon at the end to further enhance the flavor.

What type of rice to use for chicken congee

It’s important to use a short grain white rice for congee because it will release starch and produce a creamy, silky texture. This texture is a big reason this congee is so satisfying.

Medium grain rice is OK but not ideal. I do not recommend long grain rice for congee.

Use use chicken breasts or thighs

Normally, I prefer chicken thigh over breast because it’s more flavorful, but chicken breast actually works quite well here. Since the chicken is quickly poached in the hot congee, there’s less risk of overcooking and the result will be juicy and tender.

Fresh aromatics add aroma to congee

Using fresh green onion and ginger will give the congee a subtle fragrance that is common throughout Chinese cooking.

I don’t recommend replacing either of these with dried or frozen versions.

Shaoxing wine tenderizes the chicken and adds flavor

Shaoxing wine may be the most unusual ingredient on the list. If you cook Chinese food at home, you should already have it, but if you don’t, you can use dry sherry instead.

You’ll use it in the marinade and in the congee itself. In the marinade it tenderizes and enhances the flavor of the chicken and in the congee it lends its umami, slightly nutty flavor.

How to cook chicken congee

Cooking chicken congee is super easy, especially if you use an Instant Pot or pressure cooker. 

1. Add the rice, chicken broth and ginger to a big pot
2. Cook until the rice is tender and the congee has become creamy
3. Add the chicken, bouillon (or salt) and green onion
4. Cook until the chicken is just cooked through, then finish up with sesame oil

Make chicken congee on the stovetop or in Instant Pot

Since congee is one of those dishes that comes out really nicely in the Instant Pot, I have included the instructions for the Instant Pot version below as well. 

I personally prefer the Instant Pot method. The texture of Instant Pot chicken congee is silkier and creamier than the stovetop version, because the high pressure releases more starch from the grain.

The Instant Pot version is easy and convenient because you can set it and forget it, and the texture will come out great. You don’t have to supervise the pot for overboiling or scorching and the device tracks the time and releases pressure automatically.

If you cook the chicken congee on stove top, you should stir it every 15 minutes, and keep a close eye on it towards the end of the cooking. 

Final Thoughts

Chicken congee is a great example of a dish that is super satisfying yet easy to make and uses very simple ingredients. It is a hugely popular comfort dish among many Chinese who ate it growing up, as well as many non-Chinese converts who have grown to love it. 

Pair chicken congee with

• Fried Wontons (Air Fryer Version included)
• Chinese Okra Salad, Two Ways (凉拌秋葵)
• Bok Choy and Mushroom Stir Fry
• Shredded Beef and Pepper Stir Fry (青椒肉丝)
• Scallion Beef Stir Fry (葱爆牛肉)

Chicken Congee (Instant Pot Version Included) 鸡粥

By Maggie Zhu

5 from 16 votes

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

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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.

Ingredients 

US CustomaryMetric

Marinating

• 8 oz chicken breast or tender, or thigh, thinly sliced
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch

Congee

• 1/2 cup uncooked short grain white rice (or medium grain)
• 4 cups chicken broth (*Footnote 1)
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 large slices of ginger
• 2 green onions , thinly sliced
• 1/4 teaspoon chicken bouillon , or to taste (or salt)
• 1 teaspoon toasted sesame oil

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Instructions

• 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.

Method 1 – Use an Instant Pot

• 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.

Method 2 – Stovetop method

• Combine the rice, stock, and 4 cups of water in a big pot.
• 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.

Marinate and cook the chicken

• 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.
• 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.
• Add the sesame oil. Stir to mix well. Taste the congee and add more salt if needed.
• Transfer the congee into small bowls and serve hot.

Ingredient Substitution Guide

Notes

1. If you cook the dish on the stovetop, you might need a bit more chicken stock or water, depending on how much liquid evaporates during the cooking process.

Nutrition

Serving: 1serving, Calories: 211kcal, Carbohydrates: 22.9g, Protein: 18.7g, Fat: 4.1g, Saturated Fat: 0.6g, Cholesterol: 36mg, Sodium: 985mg, Potassium: 464mg, Fiber: 0.5g, Sugar: 2.2g, Calcium: 24mg, Iron: 2mg

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