Chinese chicken and rice porridge, commonly called congee or jook in Cantonese, is a gently simmered bowl of rice cooked until soft and creamy, topped here with tender chicken, ginger, and scallions. The simple stovetop method uses familiar ingredients and lets you adjust the thickness and toppings to suit your table; family and regional versions vary in their seasonings and garnishes.
Ingredients
- 1 cup (200 g) jasmine rice or medium-grain white rice
- 8 cups (1.9 L) low-sodium chicken broth
- 2 cups (480 ml) water, plus more as needed to thin the porridge
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tbsp (20 g) finely grated or thinly sliced fresh ginger
- 2 cloves (6 g) garlic, finely chopped or lightly crushed
- 1 tsp (6 g) fine salt, then more to taste; use less if your broth is salty
- ¼ tsp (0.5 g) ground white pepper, or ½ tsp (1 g) black pepper
- 2 scallions (30 g), thinly sliced, white and green parts separated
- 1 tbsp (15 ml) light soy sauce, for serving
- 1 tsp (5 ml) toasted sesame oil, for serving
- ½ cup (25 g) crisp fried shallots, optional topping
- ¼ cup (10 g) chopped cilantro leaves, optional topping
Instructions
- Rinse and prepare the rice. Put the rice in a fine-mesh strainer and rinse under cool running water, stirring it with your fingers, until the water is less cloudy, about 1 minute. Drain well. Rinsing removes excess surface starch, while the rice itself will release plenty of starch as it cooks and gives the congee its creamy body. Cut the chicken into bite-size pieces about ½ inch (1 cm) across, trimming any large pieces of fat. Keep it refrigerated while you start the rice.
- Bring the rice mixture to a boil. Add the drained rice, broth, water, ginger, garlic, salt, and the white parts of the scallions to a large, heavy-bottomed pot. Stir once to distribute the rice. Set over medium-high heat and bring to a boil, which usually takes 8 to 10 minutes. Stir and scrape across the bottom of the pot as it heats, since rice can settle and stick before the liquid comes to a boil. As soon as it boils, turn the heat down to maintain a gentle simmer.
- Simmer until the grains soften. Partially cover the pot, leaving a small gap so steam can escape, and simmer for 50 minutes. Stir every 8 to 10 minutes, scraping the bottom and corners, and stir more often toward the end as the mixture thickens. Keep the simmer gentle rather than letting the porridge bubble hard. If the surface becomes foamy, skim off any excess with a spoon. The grains should swell, split, and begin to break down; the mixture will still look a little loose before the chicken goes in.
- Add the chicken and finish cooking. Stir in the chicken pieces and ground pepper, separating any pieces that have clumped together. Return the pot to a gentle simmer and cook uncovered for 12 to 15 minutes, stirring a few times. Check the thickest chicken pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the rice has become very thick before the chicken is done, add hot water ¼ cup (60 ml) at a time and keep the simmer steady.
- Adjust and serve. Turn off the heat and let the porridge stand for 5 minutes; it will thicken slightly as it settles. Stir thoroughly, taste, and add salt or a splash of hot water as needed. For a silkier texture, stir vigorously for 20 to 30 seconds to break up more of the softened rice. Ladle into warm bowls and finish with the scallion greens, soy sauce, sesame oil, and any optional toppings.
Tips
- Choose a pot with room to spare. Rice and broth can bubble up as they first boil, so use a heavy pot of at least 5 quarts (4.7 L). A wide pot evaporates liquid faster than a tall one; check the consistency and add water if it is thickening too quickly.
- Keep the simmer gentle and stir the bottom. A rolling boil can make the porridge spit and evaporate too fast, while a pot left unstirred can scorch where the rice settles. Stirring every few minutes near the end is especially useful, but constant stirring is not necessary.
- Season gradually. Broths differ in saltiness, and soy sauce adds more at the table. Start with the listed salt only if your broth is low-sodium; otherwise begin with ½ tsp (3 g), then taste after the rice and chicken are cooked before adding more.
- Thin leftovers rather than overcooking the first pot. Congee firms considerably as it cools. Cook it to the consistency you like for serving, then stir in hot water or broth when reheating instead of adding a large amount of extra liquid at the start.
Serving Suggestions
Serve the congee hot in individual bowls, with soy sauce and sesame oil available for people to season their own portions. Scallion greens and fried shallots add fresh and crisp contrast to the soft rice; cilantro is a bright option if you enjoy its flavor. A small dish of sliced fresh ginger, white pepper, or chili oil lets diners add more warmth without making the whole pot spicy.
For a fuller meal, set out simple sides such as blanched greens, steamed vegetables, or a small plate of pickled vegetables. You can also serve the porridge as a light breakfast or supper on its own, especially when each bowl gets a generous amount of chicken and a few toppings. Keep crunchy garnishes separate until serving so they stay crisp, and add sauces to individual bowls rather than the pot if you expect leftovers.
Variations
Use another rice. Jasmine rice gives the porridge a soft, fragrant quality, while medium-grain white rice tends to make a slightly thicker bowl. Long-grain white rice also works, though its grains may remain more distinct. Brown rice takes substantially longer to soften and will not produce the same creamy result on this timetable, so it is not a direct swap.
Change the chicken cut. Boneless chicken breast can replace the thighs; cut it into even pieces and begin checking it early so it does not become dry. Bone-in chicken can add flavor, but it needs a longer simmer and must be checked carefully around the bone; this recipe is timed for boneless thighs. For a meat-free bowl, omit the chicken and use vegetable broth, then add mushrooms or cubes of soft tofu near the end. The flavor will be different, and tofu does not need the poultry temperature check.
Build a deeper ginger flavor. Add a few thin slices of ginger to the pot at the beginning and offer fresh grated ginger at the table. White pepper is common in many savory congee preparations; black pepper is an easy alternative with a more pronounced, woodsy taste. If you cannot find fried shallots, omit them or use thinly sliced scallions for freshness rather than trying to imitate their crisp texture.
Make it thicker or looser. For a spoonable, thick porridge, simmer a few minutes longer while stirring frequently. For a more fluid bowl, add hot broth or water a little at a time. The final consistency is a matter of preference, and it will continue to change between the pot and the table.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Cooked chicken congee keeps for 3 to 4 days in the refrigerator. It thickens as the rice absorbs liquid, so portion it into containers at the consistency you have rather than judging it by how loose it looks when freshly cooked. Keep garnishes, soy sauce, and sesame oil separate where possible.
To reheat a portion on the stovetop, put it in a saucepan with a splash of water or broth and warm over medium-low heat, stirring often until steaming throughout. Add more liquid as needed to loosen it. For food safety, reheat leftovers to 165°F (74°C); check the center with a food thermometer. You can also microwave a covered portion in a microwave-safe bowl, stirring once or twice during heating and checking the temperature in more than one spot. Freeze portions for up to 2 months for best quality; thaw overnight in the refrigerator and reheat as above. The rice may soften further after freezing, but a little added broth restores a spoonable texture.
Frequently Asked Questions
What is the difference between congee and rice porridge?
Congee is a type of rice porridge made by simmering rice in a generous amount of water or broth until the grains soften and the liquid turns creamy. The word and preferred texture vary across Chinese regions and families. This version is savory, with chicken, ginger, and scallions, but congee can also be made with other toppings or seasonings.
Can I make this recipe in a rice cooker?
Many rice cookers have a porridge setting, but capacity and program times vary. Use the manufacturer’s porridge instructions for the rice-to-liquid ratio and do not fill the cooker above its marked limit, since starchy liquid can foam. Cook the rice and broth first, then add the chicken in a way that allows it to reach 165°F (74°C), checking with a thermometer rather than relying only on the appliance timer.
Do I need to soak the rice first?
No. Rinsing is enough for this recipe, and the rice softens during the long simmer. Soaking can shorten cooking time and make the grains break down sooner, but it changes the timing and can leave the porridge thicker earlier. If you choose to soak it, drain it well and start checking the texture well before the stated 50-minute simmer is over.
Why is my congee too thick or too thin?
Rice variety, pot width, heat level, and how long the pot simmers all affect evaporation and texture. If it is too thick, stir in hot water or broth in small additions. If it is too thin, simmer uncovered for several more minutes, stirring frequently so rice does not stick. Remember that it thickens further as it stands and cools.
Can I use cooked leftover chicken?
Yes. Prepare the rice and broth as directed, then stir in shredded cooked chicken near the end and heat it until the whole pot reaches 165°F (74°C). Because the chicken is already cooked, it does not need the full 12 to 15 minutes; adding it late helps keep it tender. Use refrigerated leftovers that have been stored safely, and do not leave the finished pot at room temperature for more than 2 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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