This savory chicken congee is silky, comforting, and easy — my go-to when I’m under the weather or just craving something warm and simple. Ginger, tender chicken, zero stress. Try it!
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Hi! I first made this savory chicken congee two months ago when I was sick. Tissues-for-days, zero-motivation sick. I wanted something gentle but still flavorful, so I pulled inspiration from the Cantonese-style recipes in The Woks of Life cookbook (more on that later) and put together a simple pot.
It was supposed to be my quiet recovery meal… but the healthy one in the house kept wandering into the kitchen and sneaking spoonfuls. He basically ate most of it. True story.
Since then, it’s been on repeat — sick days, cold Colorado evenings, lazy weekends. This is the kind of recipe that quietly becomes a staple without trying too hard.
If you’re new to congee (or jook), it’s rice cooked low and slow into a creamy porridge. This savory chicken version keeps things simple: tender chicken, fresh ginger for warmth, and that silky texture that feels like a hug. No fancy techniques. No long ingredient list. Just everyday comfort food that mostly takes care of itself while it simmers.
Why You’ll Love This Savory Chicken Congee
Life gets busy. Sometimes you just need a meal that’s easy and comforting without a lot of effort. This savory chicken congee does exactly that.
- Low effort, big payoff. Simmer, whisk once, add chicken. Done.
- That silky texture? The whisk step makes all the difference.
- Ginger and chicken broth are instant comfort, especially when you’re not feeling your best.
- Easy to customize — add veggies, skip the chicken, add heat.
- Budget-friendly and great for meal prep.
- Naturally gluten-free (just check your sauces).
It’s simple, thoughtful food — the kind that feels good to make and even better to eat.
The Ultimate Savory Chicken Congee
Equipment
- 1 Large stockpot or Dutch oven (5–8 qt – even heat is key)
- 1 Whisk (silicone or metal – non-negotiable for that creamy magic)
- 1 Wooden spoon or silicone spatula
- 1 Sharp chef's knife and cutting board
- 1 Measuring cups and spoons set
- 1 Fine-mesh strainer (for rinsing rice)
- 1 Ladle (for serving those perfect bowls)
Ingredients
Congee Base
- 1 cup white rice jasmine preferred for best texture
- 6–7 cups low-sodium chicken broth start with 6 for thicker congee; add more as needed
- 1–2 cups water optional, to adjust consistency
- 8 thin matchstick slices fresh ginger from a 2-inch piece, peeled and julienned
- ½–1 tsp salt adjust to taste, as broth adds saltiness
Marinated Chicken
- 12 oz boneless chicken thighs or breasts thinly sliced
- 1½ tbsp oyster sauce
- 2 tsp cornstarch
- 2 tbsp chicken broth for marinating
- 2 tbsp neutral oil vegetable, canola, or avocado oil—to prevent clumping
- ½ tsp salt reduce if broth is very salty
Garnishes
- 2–3 green onions scallions, thinly sliced
- Optional: Drizzle of sesame oil white pepper, or chili oil
Instructions
- Prepare the Rice and Ingredients: Wash the rice under cold water 2-3 times until the water runs clear. Drain well. Peel and julienne the ginger into thin matchsticks. Thinly slice the chicken and set aside.
- Marinate the Chicken: In a bowl, combine the sliced chicken with oyster sauce, cornstarch, 2 tbsp chicken broth, oil, and salt. Mix well and let it marinate for 10-15 minutes while you start the congee. This step adds flavor and prevents the chicken from clumping.
- Start the Congee Base: In a large pot, bring 6 cups of chicken broth (and 1 cup water if desired) to a rolling boil over high heat. Add the washed rice, ginger matchsticks, and ½-¾ tsp salt. Stir once to combine.
- Simmer the Congee: Once boiling, reduce heat to medium-low and partially cover the pot. Simmer for 25-30 minutes, stirring occasionally to prevent sticking. The rice should start breaking down into a porridge-like consistency.
- Whisk for Silkiness: After 25 minutes, use a whisk to vigorously stir the congee for 2-3 minutes. This breaks up the rice grains for that signature creamy texture—don’t skip it!
- Add the Chicken: Increase heat to medium-high. Gently add the marinated chicken slices, spreading them out. Stir for 1-2 minutes until the chicken is just cooked through (it will turn opaque). Avoid overcooking to keep it tender.
- Finish and Adjust: Taste and add more salt, broth, or water if the congee is too thick. Simmer for another 5 minutes if needed. Remove from heat.
- Serve: Ladle into bowls and garnish with sliced green onions. Drizzle with sesame oil for extra aroma. Enjoy hot!
Notes
- 1 cup white rice (jasmine preferred for best texture): https://amzn.to/3OLN7vv
- 6–7 cups low-sodium chicken broth (start with 6 for thicker congee; add more as needed): https://amzn.to/45VxPKC
- 1–2 cups water (optional, to adjust consistency): https://amzn.to/4rkyfm4
- 8 thin matchstick slices fresh ginger (from a 2-inch piece, peeled and julienned): https://amzn.to/4qBaDsr
- ½–1 tsp salt (adjust to taste, as broth adds saltiness): https://amzn.to/4rdZTAJ
- 12 oz boneless chicken thighs or breasts, thinly sliced: https://amzn.to/4qQlGxR
- 1½ tbsp oyster sauce: https://amzn.to/4pE61Bj
- 2 tsp cornstarch: https://amzn.to/4rH0jAC
- 2 tbsp chicken broth (for marinating): https://amzn.to/45VxPKC
- 2 tbsp neutral oil (vegetable, canola, or avocado oil—to prevent clumping): https://amzn.to/4saP2bF
- ½ tsp salt (reduce if broth is very salty): https://amzn.to/4rdZTAJ
- 2–3 green onions (scallions), thinly sliced: https://amzn.to/4ppnKfD
- Optional: Drizzle of sesame oil, white pepper, or chili oil: https://amzn.to/3Lqci5p
- Large stockpot or Dutch oven (5–8 qt size; for even simmering—e.g., enameled cast iron or stainless steel): https://amzn.to/49KaEF5
- Whisk (metal or silicone; key for breaking down rice grains to achieve that ultra-creamy texture): https://amzn.to/4pntV41
- Wooden spoon or silicone spatula (for gentle stirring without scratching the pot): https://amzn.to/4qFU9PY
- Chef’s knife (sharp, 8-inch; for thinly slicing chicken and julienning ginger): https://amzn.to/4tZt7G3
- Cutting board (wooden or plastic; large enough for prep): https://amzn.to/46pC6pO
- Measuring cups and spoons set (for precise rice, broth, and marinade portions): https://amzn.to/4pQpbUJ
- Fine-mesh strainer or colander (for rinsing rice until water runs clear): https://amzn.to/3YY23bM
- Ladle (deep, for serving hot congee into bowls): https://amzn.to/3YZ1DBV
- Optional but helpful: Rice cooker with congee/porridge setting (for hands-off alternative method): https://amzn.to/4s6PkQz
- Optional: Vegetable peeler (for easily peeling fresh ginger): https://amzn.to/4s8Z8JU
Cooking Tips and Variations
After making this several times, here’s what works:
- Jasmine rice gives the best texture.
- Too thick? Add broth. Too thin? Simmer uncovered a bit longer.
- Add mushrooms or carrots early if you want vegetables.
- Chili oil adds great heat.
- For a vegetarian version, use tofu and vegetable broth.
- Don’t skip the whisking step — it really does matter.
Storage and Leftovers
Fridge: 3–4 days in an airtight container. Reheat with extra broth or water — it thickens as it sits.
Make-ahead: Rinse rice and marinate chicken the night before.
Freeze: Portion and freeze up to 2 months. Thaw and reheat gently.
Leftovers can also be thinned into soup.
Nutrition Notes
About 250–300 calories per serving. Good protein from the chicken, light on the stomach, and naturally soothing thanks to the ginger. It feels nourishing without being heavy.
Inspired by The Woks of Life
This recipe was inspired by the Cantonese-style dishes in The Woks of Life: Recipes to Know and Love from a Chinese American Family. It’s one of those cookbooks you keep reaching for — practical, comforting, and full of family-style recipes that actually work at home.
Quick Congee Trivia
Congee has been part of Chinese food culture for over 2,000 years. In early dynasties, it was a practical way to stretch rice — a small amount of grain cooked with plenty of water could feed more people. It was economical, filling, and easy to digest, which made it a staple across social classes.
Over time, congee became more than just “stretched rice.” In traditional Chinese households, it’s deeply connected to care and comfort. It’s often the first solid food given to babies, and it’s commonly served to anyone who’s sick or recovering. The soft texture is gentle on the stomach, and ingredients like ginger are believed to help warm the body and support digestion.
Different regions have their own versions. In Cantonese cuisine, congee is often simmered until silky smooth, with proteins like chicken, pork, or seafood added toward the end to keep them tender. In other parts of China, you’ll find thicker or more textured versions, sometimes topped with preserved vegetables, century eggs, or peanuts.
And congee isn’t just Chinese. Variations exist all over Asia:
- In Vietnam, it’s called cháo.
- In Korea, it’s juk.
- In Thailand, jok.
- In the Philippines, lugaw or arroz caldo.
- The English word “congee” actually comes from the Tamil word kanji, brought into English through trade routes.
What started as a humble survival dish has become one of the most universal comfort foods in the world. Simple rice, water, and time — proof that the most basic ingredients can carry generations of tradition.
FAQ
Can I use a slow cooker?
Yes. Cook rice and broth on low for 4–6 hours. Add chicken in the last 30 minutes and whisk before serving.
Is it gluten-free?
Yes — just check your oyster sauce and broth labels.
How do I make it thicker or thinner?
Less liquid for thicker; add broth for thinner.
Can I swap the chicken?
Shrimp, pork, tofu, or mushrooms all work.
What rice works best?
Jasmine or short-grain rice.
One More Bowl for the Road
This savory chicken congee has earned its spot in my regular rotation — easy, cozy, and surprisingly satisfying. Whether you’re under the weather or just want something warm and simple, it’s worth making a pot.
Let me know how it turns out — and whether someone else ends up eating most of yours too.💕
