Description

A comforting and creamy Chicken Congee recipe perfect for cozy evenings. Made with tender chicken breast or thigh, fragrant ginger, and flavorful Shaoxing wine, this traditional rice porridge is slow-cooked to achieve a smooth and velvety texture. Ready quickly using either an Instant Pot or stovetop method, it makes a nourishing, warm meal that’s easy to customize and perfect for any season.

Ingredients

Scale

Chicken and Marinade

8 oz Chicken Breast or Thigh (Use thigh for a richer flavor.)
2 teaspoons Shaoxing Wine (Divided: 2 teaspoons for cooking, 1 tablespoon for marinating)
1/2 teaspoon Salt (For marinating chicken)
1 teaspoon Cornstarch (For marinating chicken)

Congee Base

1/2 cup Short Grain White Rice
4 cups Chicken Broth (Quality broth enhances flavor)
2 large slices Ginger
1/4 teaspoon Chicken Bouillon (Optional for extra flavor)

Finishing Touches

2 Green Onions (Thinly sliced for freshness)
1 teaspoon Toasted Sesame Oil (Enhances fragrance and richness)

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Instructions

Rinse the Rice: Rinse the short grain white rice several times under cold water until the water runs clear to remove excess starch and achieve a smooth congee texture.
Prepare the Cooking Base: In an Instant Pot, combine the rinsed rice, chicken broth, 2 teaspoons Shaoxing wine, and ginger slices. Alternatively, for stovetop cooking, place these ingredients in a large pot and bring to a simmer with the lid slightly ajar.
Cook the Rice: For Instant Pot, cook on high pressure for 15 minutes to soft, creamy consistency. On stovetop, simmer gently for 30 minutes, stirring occasionally to prevent sticking.
Marinate the Chicken: While the rice cooks, slice the chicken thinly and marinate with 1 tablespoon Shaoxing wine, ½ teaspoon salt, and 1 teaspoon cornstarch. This tenderizes the chicken and infuses it with flavor.
Combine Chicken and Finish Cooking: Once the congee base is cooked, stir in the marinated chicken and thinly sliced green onions. Cook for an additional 2 minutes until the chicken is cooked through and tender.
Add Final Flavors: Stir in 1 teaspoon toasted sesame oil for added aroma and richness. Adjust salt if necessary before serving the congee hot.

Notes

Using chicken thigh results in a richer, more flavorful congee due to higher fat content.
ShaoXing wine enhances flavor but can be omitted for alcohol-free versions.
Rice rinsing is crucial to prevent overly starchy or gummy porridge texture.
If you don’t have an Instant Pot, stovetop method works just as well but requires longer cooking time.
Optional chicken bouillon can boost umami but adjust salt accordingly.
Congee consistency can be adjusted by adding more broth or water if it becomes too thick.