Quick & Easy Chicken Congee
A comforting savory rice porridge with chicken, scallions and ginger that brings warmth to the soul! This quick and easy chicken congee is ready in 30 minutes with a simple trick to reduce the cooking time. Family-friendly and nourishing!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup jasmine rice (or white long-grain rice (not basmati))
- 3.5 oz chicken breast (or skinless-boneless chicken thighs)
- 5 cups water (cold)
- 1 tsp ginger (peeled and julienned )
- 1 green onion (finely chopped - white and green parts separated)
- 1/2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1/2 tbsp cornstarch (or potato starch)
- 1/2 tbsp vegetable oil (or any neutral oil)
- 1/2 tbsp regular soy sauce
- 1/8 tsp white pepper (or black pepper)
Instructions
- 1
Slice chicken against the grain on an angle into 1/4-inch thick pieces. Transfer to a medium bowl and marinate with marinade ingredients as listed above. Set aside.
- 2
Rinse the rice grains with cold water until the water runs clear, at least 3 times. Strain and set aside.
- 3
Bring a medium-size pot with 5 cups or 1250 ml cold water to a boil on medium-high heat. Add strained rice and only stir once. (Note: stirring often will cause the rice to stick to the pot).
- 4
Reduce to medium heat. Cover the pot halfway with a lid - don't cover fully. Simmer for 22 minutes.
- 5
At the 22-minute mark, rapidly whisk the congee until it breaks down, about 1-2 minutes. (Or use an immersion blender or cook for another 20-30 minutes until the rice breaks down on its own).
- 6
Add marinated chicken in small batches, scallion whites and ginger. Stir to separate the chicken pieces and boil until meat is cooked, about 2-4 minutes.
- 7
Season with salt and chicken bouillon powder. Remove off heat. (If you prefer the congee runny, mix in 1/2 cup or 125 ml hot water and add more salt to taste).
- 8
Garnish with scallion greens and more ginger. Enjoy!