Chicken Congee
This simple, one-pot Chicken Congee recipe is everything you want in a nourishing and healthy recipe. Its silky texture and rich flavor with lots of fresh ginger and green onion makes it the most comforting dish ever.
Congee is the cure-all for just about any ailment. Feeling sick? Make congee. Need a stick-to-your-ribs nourishing dinner? Make congee. Battling freezing temps outside? Make congee! The recipe is simple and comes together in one pot on the stove (but I’ve also got slow cooker instructions below!) in just over an hour.
Table of Contents
My Favorite Chicken Congee Recipe
The benefit of growing up in a city with a robust Chinese population, and Asian population in general, was being introduced to so many foods from a young age. Minh Ky in San Diego was my first introduction to congee and since then I’ve been hooked!
Because the Chinese cuisine in San Antonio is lacking, I’ve had to create my own recipes for my favorites from home and congee has been on my list for a long time. It’s a hearty, delicious, and simple recipe that you’ll turn to over and over again.
The congee base itself is fairly simple and bland (honestly the perfect meal for when you’re sick!), but the toppings are what make this dish so phenomenal. I top mine with soy sauce or ponzu, fresh herbs, fried shallots, soft boiled eggs, chili oil, and crispy chicken skin.
It’s a dish I love making in the cooler months and it comes together quickly and easily!
What is Congee?
Congee is a savory Chinese rice porridge that’s typically served for breakfast, but it really can be enjoyed at any time of day. It’s made by slowly simmering a small amount of rice in a large quantity of broth or stock, until the rice breaks down into a starchy and delicious porridge.
The added proteins range from chicken to pork, shrimp, scallops and more! The best congee is simmered in a rich stock (which can take hours), so we’re taking some short cuts to make a rich congee that won’t take all day to make.
How to Make Chicken Congee
I highly recommend using a dutch oven for this recipe for even heat distribution while cooking.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- sushi rice
- bone-in, skin-on chicken thighs
- ginger
- green onions
- chicken stock
- sesame oil
- salt & ground white pepper
Step-by-Step Photos & Instructions
- Season the chicken. Pat the chicken thighs dry with paper towels and season all over with salt and white pepper. Place them on a plate, skin side up, and transfer to the fridge for 2 hours uncovered.
- Prep the green onions and ginger. Separate the dark green parts of the scallions from the white/light green parts and set them aside for later. Remove the root ends from the whites and discard them. Use a sharp knife to cut the white/light green parts of the scallions into thin matchsticks and set aside. Thinly slice the dark green parts and set them aside for garnish. Peel the ginger and cut it into thin matchsticks.
- Rinse the rice. Place the rice in a fine mesh strainer and rinse with cold water until the water runs completely clear. Set aside to dry.
- Render the chicken skin. Heat the oil in a 5-6 quart dutch oven over medium-low heat. Once the oil is hot, place the chicken thighs into the pot skin side down. Let them cook for 5-6 minutes, until some of the fat has rendered. Transfer the chicken back to the place, skin side up. Let the chicken cool slightly, then remove the skin from the thighs and place it on a parchment lined baking sheet. Set aside.
- Make the congee. Remove all but 1 tablespoon of the fat from the pot and discard. Add the thinly sliced ginger and scallions (white/light green parts) to the fat and cook for 2 minutes, stirring often, until fragrant. Stir in the rice and cook for another minute, tossing well. Stir in the chicken stock and sesame oil and return the chicken thighs to the pot. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour. Stir every 15 minutes or so to keep the rice from sticking to the bottom of the pot.
- Bake the chicken skin. Heat an oven to 350 F. Transfer the baking sheet with the chicken skin to the oven for 20 minutes, or until the skin is golden and crispy. Remove from the oven and transfer the chicken skin to a paper towel lined plate to drain off the excess oil.
- Shred the chicken. After an hour, remove the chicken thighs from the pot and continue to cook the rice, covered, for 30 more minutes. Once the chicken is cool enough to handle, shred the meat off the bones and return it to the pot of congee. Season to taste with salt or soy sauce and white pepper.
- Serve. Ladle the congee into bowls, top with the crispy chicken skin and sliced scallions and any other toppings as desired.
Slow Cooker Instructions
Looking for a set and forget kind of dinner? You can easily make chicken congee in a slow cooker!
Follow the steps for searing the chicken skin and sautéing the ginger and scallions. Transfer the scallions, rinsed rice, chicken, stock, sesame oil, salt and white pepper to a slow cooker. Stir everything well and set on low for 6-8 hours. Shred the chicken and then return to the slow cooker for 30 more minutes.
Serving Suggestions
For me, congee is all about the toppings. The base itself is basically a blank canvas just waiting for you to add your favorites. Here are my top chicken congee toppings:
- soft boiled eggs
- cilantro
- fly by jing chili crisp
- fried shallots–you can make your own or use store bought
- soy sauce or ponzu
- green onion
- grated ginger
Storage Instructions
Let any chicken congee leftovers cool to room temperature. Store them in an airtight container in the fridge for up to 5 days.
Freeze congee: store the cooled chicken and congee in a freezer-safe ziplock bag and store flat in the freezer. Defrost overnight in the fridge.
Congee is best reheated in a pot on the stove. Add extra stock as needed to thin it out to the desired consistency.
Chicken congee is the comforting one-pot dinner you need in your life! This recipe comes together quickly and is so comforting. If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More One Pot Recipes to Try
Colcannon Shepherd’s Pie
Dutch Oven Roast Chicken
Creamy Tarragon Chicken Thighs
Apple Cider Braised Chicken Thighs
Ricotta Meatballs
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One-Pot Chicken Congee
Ingredients
Chicken Congee
- 4 bone-in skin on chicken thighs (about 2 lbs)
- 1 tablespoon olive oil
- 2 inch piece of ginger
- 6 scallions
- 3/4 cup sushi rice
- 8 cups chicken stock
- 1 tablespoon toasted sesame oil
- kosher salt
- ground white pepper
- additional toppings: cilantro, soft boiled eggs, fried shallots, chili crisp, soy sauce or ponzu, fresh ginger
Instructions
- Season the chicken. Pat the chicken thighs dry with paper towels and season all over with salt and white pepper. Place them on a plate, skin side up, and transfer to the fridge for 2 hours uncovered.
- Prep the green onions and ginger. Separate the dark green parts of the scallions from the white/light green parts and set them aside for later. Remove the root ends from the whites and discard them. Use a sharp knife to cut the white/light green parts of the scallions into thin matchsticks and set aside. Thinly slice the dark green parts and set them aside for garnish. Peel the ginger and cut it into thin matchsticks.
- Rinse the rice. Place the rice in a fine mesh strainer and rinse with cold water until the water runs completely clear. Set aside to dry.
- Render the chicken skin. Heat the oil in a 5-6 quart dutch oven over medium-low heat. Once the oil is hot, place the chicken thighs into the pot skin side down. Let them cook for 5-6 minutes, until some of the fat has rendered. Transfer the chicken back to the place, skin side up. Let the chicken cool slightly, then remove the skin from the thighs and place it on a parchment lined baking sheet. Set aside.
- Make the congee. Remove all but 1 tablespoon of the fat from the pot and discard. Add the thinly sliced ginger and scallions (white/light green parts) to the fat and cook for 2 minutes, stirring often, until fragrant. Stir in the rice and cook for another minute, tossing well. Stir in the chicken stock and sesame oil and return the chicken thighs to the pot. Bring to a boil, reduce the heat to low, cover, and simmer for 1 hour. Stir every 15 minutes or so to keep the rice from sticking to the bottom of the pot.
- Bake the chicken skin. Heat an oven to 350 F. Transfer the baking sheet with the chicken skin to the oven for 20 minutes, or until the skin is golden and crispy. Remove from the oven and transfer the chicken skin to a paper towel lined plate to drain off the excess oil.
- Shred the chicken. After an hour, remove the chicken thighs from the pot and continue to cook the rice, covered, for 30 more minutes. Once the chicken is cool enough to handle, shred the meat off the bones and return it to the pot of congee. Season to taste with salt or soy sauce and white pepper.
- Serve. Ladle the congee into bowls, top with the crispy chicken skin and sliced scallions and any other toppings as desired.
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