Best Chicken Congee Recipes

CHICKEN CONGEE

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

CHINESE CHICKEN AND RICE PORRIDGE (CONGEE)

Steps:

• Bring chicken and water to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger, scallions, and salt and cook at a bare simmer, uncovered, 20 minutes, or until breast meat is just cooked through. Trasfer 1 breast half with tongs to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 2 hours and 40 minutes. Meanwhile, cool chicken breast long enough to remove skin and bones, returning skin and bones to stock.
• Cool breast meat completely and tear into shreds. Chill shreds, covered, and bring to room temperature before serving.
• Pour stock through a large seive into a large bowl and discard solids. (you should have about 8 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 3/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.)
• Season congee with salt. Serve topped with chicken and accompaniments.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Steps:

• Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
• Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
• Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
• Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

SLOW-COOKER CHICKEN CONGEE

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Do Ahead
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

CHICKEN-AND-MUSHROOM CONGEE

Steps:

• In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
• Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
• Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.

INSTANT POT® CHICKEN CONGEE (CHINESE RICE PORRIDGE)

Steps:

• Combine 1 1/2 cups chicken broth and rice in a bowl; set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Spray with cooking spray and add bacon. Saute until bacon is crisp, but not burned, about 5 minutes. Remove bacon to a paper towel-lined baking sheet to drain.
• Add onion, garlic, and ginger to the pot and cook in the bacon grease until onion is soft and translucent, 3 to 4 minutes. Remove 1/2 the onion mixture to a small bowl. Slowly pour in 1 cup chicken broth and scrape off any browned bits with a wooden spoon. Add chicken breasts to the pot and turn off Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Pour in rice and broth mixture. Close and seal the lid. Select the rice setting and cook for 12 minutes (should be preset).
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove chicken breasts and shred with 2 forks. Return chicken to the pot. Add remaining onion mixture, chopped bacon, and sesame oil. Season with salt and pepper. Select the soup setting and add remaining chicken broth, 1/4 cup at a time (up to 1 1/2 cups), if desired. Simmer briefly until desired consistency is reached.

INSTANT POT CONGEE WITH CHICKEN AND MUSHROOMS

Steps:

• Combine 4 cups chicken broth, the rice, ginger, white and light green parts of the leek and 1/2 teaspoon salt in a 6-quart Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 20 minutes.
• Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the dark green parts of the leek and cook until they begin to soften, about 3 minutes. Add the mushrooms and 1/2 teaspoon salt and cook until the mushrooms are browned and the leeks are tender, about 5 minutes. Remove from the heat. Warm the remaining 3 cups chicken broth in the microwave.
• When the time is up on the Instant Pot, carefully turn the steam valve to the venting position and let the steam release. Carefully unlock and remove the lid. Stir in 2 cups warm chicken broth. Set the Instant Pot to sauté on normal and cook, stirring constantly, until the mixture has thickened to a porridge, 5 to 7 minutes. If the mixture thickens too much, stir in some of the remaining chicken broth. Season with salt, if needed.
• Divide the congee among bowls. Top with the shredded chicken, mushroom-leek mixture and soy sauce.

SLOW COOKER CHICKEN AND CORN CONGEE

Steps:

• Combine water, corn, chicken broth, jasmine rice, and chicken breast in a slow cooker.
• Cook on Low until chicken is very soft and rice is creamy, about 8 hours. Season with salt and white pepper. Drizzle sesame oil over each serving.

INSTANT POT® CHICKEN CONGEE

Steps:

• Rinse rice under cold running water until the water runs clear. Set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown chicken on all sides, about 8 minutes, making sure each side is browned before flipping. Add a few tablespoons of chicken broth to the Instant Pot® and scrape off any browned bits from the bottom with a wooden spatula. Turn off Saute function. Add drained rice, ginger, and remaining broth.
• Cut the kernels from the corn cob and break cob into 3 pieces. Add corn kernels and cob pieces to the pot. Close and seal the lid. Select Porridge function and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Open the lid and discard the corn cob pieces. Remove chicken breast. Shred chicken with two forks and return to the congee. Season with salt and pepper and mix well.
• Divide congee amongst 6 bowls. Top each bowl with equal amounts of sliced spring onions, sesame seeds, and chili crisp.

RICE PORRIDGE (CONGEE) WITH CENTURY EGG AND PORK (OR CHICKEN)

Steps:

• Soak the rinsed white rice, salt and vegetable oil in the cold water for 30 minutes.
• Add the ginger and chicken broth and bring to a boil, simmer for 25 minutes, stirring occasionally in the beginning and then more frequently near the last 10 minutes (to prevent sticking).
• Add the green onions, century eggs, and chicken or pork. Simmer for 5 minutes.
• Add the sesame oil and ground white pepper.
• Serve the congee in bowls and garnish with a tiny drizzle of the dark soy sauce (start with a tiny bit at first, add more later if desired) and garnish with some chopped green onions.
• Enjoy!

RICE CONGEE WITH CHICKEN

Steps:

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.
• Add the chicken, shiitake and ginger, and cook for 5 minutes.
• Add your chosen vegetables cook for another 3-5 minutes.
• Taste the soup and add soy, oyster sauce, salt and pepper to taste.
• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

CHICKEN AND VEGETABLES CONGEE (CHOK)

Steps:

• Cut the chicken thighs up into two inch lengths.
• Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
• Leave the chicken to marinate in the fridge for about 30 min or longer.
• (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
• Let this boil on a low heat for about 1 hour.
• (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
• NOTE: The congee is boiled at low heat, so that the congee will be smooth.
• NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
• Pour in the carrots, and allow the congee to continue simmering.
• Take the chicken out of the fridge, and pour it into the congee.
• (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
• Allow this to cook for about 15 minutes.
• Add the broccoli into the pot.
• Allow the congee to cook until you are happy with the thickness of the congee.
• Bring the congee to a boil, while continuously stirring it.
• Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
• Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
• Ladle into bowls, and garnish.
• Enjoy a bowl of smooth yummy congee.

CHICKEN CONGEE (GYE JOKE)

Steps:

• Marinate the pork with salt overnight. Just before cooking, rinse with water.
• Marinate chicken meat with soy sauce overnight.
• Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
• To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

CHICKEN AND MUSHROOM CONGEE

Steps:

• In a pot, bring chicken, broth, rice, half of the ginger, scallion white and light green parts, salt and water to a boil. Reduce heat to medium-low. Partially cover and simmer, stirring a few times, until chicken is cooked through, 20 min. transfer chicken to plate.
• Increase heat to medium and stir in mushrooms. Boil uncovered until rice breaks down and is creamy, about 20 min. Meanwhile shred meat into bite-sized pieces. Remove ginger and scallions from congee and discard. thinly slice scallion tops, julienne remaining ginger. Stir in chicken meat and any accumulated juices into congee. Serve topped with scallion tops, ginger, sesame oil and chili sauce.

SLOW-COOKER CHICKEN CONGEE (CHINESE RICE PORRIDGE)

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

CANTONESE CONGEE WITH CHICKEN

Steps:

• - thoroughly wash/rince the rice, then add some salt and oil to marinate the rice. Leave it for 30min to 1hr. - let dry scallops soak in hot water for 15min, then shred with hands - chop up the chickens into bite size pieces and marinate with just salt during the 1st hour when rice is cooking - put 1cup of rice to 10-11cups of water and set to boil. Once it has boiled, let it simmer in medium/low heat. - after 1hr, put the chicken pieces in and cook for another 1 and half hour. - after the 1.5hrs of cooking, the congee should be ready to serve. Garnish with julienne ginger, lettuce and finely chopped scallion. Season with white pepper and sesame oil.

CRISPY CHICKEN CONGEE

Steps:

• 1. Bring chicken and broth to a boil in a 5-quart heavy pot, skimming froth. Add wine, ginger and scallions and cook at a bare simmer, uncovered, 20 minutes, or until meat is just cooked through. Trasfer chicken to a bowl and continue to cook stock at a bare simmer, skimming froth as neccessary, 1 hour. Cool chicken completely and tear into shreds. Place chicken in saute pan with sesame seeed oil and saute until chicken picks up color and begins to crisp around the edges. Add soy sauce, cook for an additional minute and then remove from heat. Set aside. As for the stock, you should have about 7 cups: if less, add water; if more, cook longer after adding rice.) Return stock to cleaned pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of oatmeal, about 1 1/4 hours, stirring frequently during last 1/2 hour of cooking. (Congee will continue to thicken as it stands. thin with water if necessary.) Season congee with soy sauce. Laddle into bowls and serve, topped with chicken and chopped scallions.

CHICKEN CONGEE WITH TURMERIC AND CUMIN

Steps:

• Prepare the rice: In a small skillet, sauté the garlic in oil over medium-high heat, until deep golden brown all over, about 3 minutes. Transfer the garlic to a large lidded pot, and discard the oil. Add the rice, onion, turmeric, cumin, 1 teaspoon salt and 10 cups water to the pot and bring to a boil over high. Reduce the heat to medium-high, partially cover the pot with a lid (two-thirds of the pot should be covered) and cook, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 30 to 40 minutes. Remove and discard onion and garlic, if desired. Season congee to taste with salt, remove from heat and cover. (Makes about 7 cups.)
• Meanwhile, prepare the yogurt sauce: In a medium bowl, whisk together the yogurt, mayonnaise and za'atar. Season to taste with salt and pepper, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
• Prepare the spicy sauce: Add the roasted bell pepper, hot sauce and Champagne vinegar to a blender and purée until completely smooth. Season with salt to taste, transfer to a squeeze bottle or a spouted measuring cup, and refrigerate.
• Prepare the chicken: In a large bowl, whisk 4 tablespoons olive oil with the turmeric, cumin, cardamom and 1 tablespoon kosher salt. Add the chicken thighs and toss to coat. Heat the remaining 1 tablespoon olive oil in a large cast-iron pan. Working in batches, cook the chicken thighs over medium until a golden crust forms on each side, 6 to 7 minutes per side. Transfer to a cutting board, let rest 5 to 10 minutes, then thinly slice the chicken crosswise.
• Divide the congee among wide, shallow bowls. Top with the chicken, lettuce and tomato, then drizzle with yogurt and spicy sauce. Pass additional sauces at the table so guests can adjust creaminess or heat level according to preference.

CHICKEN RICE CONGEE RECIPE

Steps:

• Place all the ingredients in a slow-cooker and cook on low for six hours. Serving suggestion: serve in flat bowls garnished with fresh coriander and chopped scallions. Toasted sesame seeds or sesame oil are also a nice touch.

SLOW-COOKER CHICKEN CONGEE RECIPE - (4/5)

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours. Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside. Do Ahead Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen. Cooks' Note: If you prefer to use brown rice, you can substitute an equal part of brown rice for the white and add 2 hours to the cooking time in the slow cooker. The texture will not be quite as smooth as the white rice version, but it's still delicious.