Century Egg Congee with Chicken - Silky creamy congee with shredded chicken cooked in one pot. This recipe requires minimal prep and includes both an Instant Pot version and a stovetop version. {Gluten-Free adaptable} #chinese #comfortfood
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5 from 2 votes

Century Egg Congee with Chicken (皮蛋瘦肉粥)

Silky creamy century egg congee with shredded chicken. This recipe requires minimal prep and includes both an Instant Pot version and a stovetop version. {Gluten-Free adaptable}
To make this dish gluten-free, use dry sherry instead of Shaoxing wine.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main, Side
Cuisine: Chinese
Keyword: instant pot
Servings: 4
Calories: 225kcal
Author: Maggie Zhu

Ingredients

  • 1/2 cup (120 ml) uncooked medium grain or short grain white rice
  • 5 cups chicken stock (*Footnote 1)
  • 1 chicken breast or 2 thighs , about 10 oz. / 300 g (frozen cuts work, too, if using an Instant Pot) (*Footnote 2)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons ginger , finely minced
  • 2 century eggs , chopped
  • 2 green onions , finely chopped
  • Salt to taste
  • 1 teaspoon toasted sesame oil (Optional)
  • Fried shallots to serve with (Optional)

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, chicken breast, Shaoxing wine, and ginger into your Instant Pot. Set it to cook at high pressure for 15 minutes. Once done, release the pressure naturally. Note, do not use fast release because the congee is starchy and might cause the valve to clog.
  • Once the pressure is released, uncover the pot, remove the chicken and place it onto a plate. Shred it with two forks.
  • Add the century eggs, green onion, sesame oil (if using), and the shredded chicken to the pot. Stir to mix well. Taste the congee and add salt if needed.

Method 2 - Stovetop method

  • Combine the rice, stock, and 2 cups of water in a big pot.
  • Cook over medium-high heat until bringing to a simmer. Turn to low heat. Cover the pot and leave a finger-wide a 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 25 minutes.
  • Add the chicken breast. Cook for another 15 minutes. Remove the chicken breast and place it onto a plate.
  • If the congee has reached the desired texture when the chicken breast is done, turn off the heat. Transfer the chicken onto a plate and shred it with two forks. If you want a stickier and thicker congee, remove the chicken first, then keep cooking the congee for another 15 to 20 minutes. Note, the congee will get quite thick and sticky towards the end. Stay nearby the pot and stir frequently.
  • When the congee reaches the desired texture, add back the shredded chicken. Add the century eggs, green onion, and sesame oil (if using) to the pot. Stir to mix well. Taste the congee and add salt to taste if needed.

To serve

  • Transfer the congee into small bowls. Top it with a spoonful of fried shallots, if using. Serve hot as a side.

Notes

  1. If you cook the dish on the stovetop, you might need a bit more chicken stock, depending on how much liquid evaporates during the cooking process.
  2. Frozen chicken only works in the pressure cooker. You should not use frozen chicken if cooking on the stovetop, because the chicken won’t be cooked evenly.

Nutrition

Serving: 4g | Calories: 225kcal | Carbohydrates: 22.5g | Protein: 21.4g | Fat: 5g | Saturated Fat: 0.9g | Cholesterol: 130mg | Sodium: 1059mg | Potassium: 385mg | Fiber: 0.6g | Sugar: 2.3g | Calcium: 40mg | Iron: 2mg