Chinese Chicken Porridge (Congee): A Cozy One-Pot Recipe

Chinese chicken porridge, often called chicken congee, is a comforting rice porridge simmered until the grains soften and the broth turns creamy, then finished with tender chicken, ginger, and scallions. Regional and family versions vary; this straightforward one-pot recipe keeps the flavors gentle and lets each person add their favorite toppings at the table.

Ingredients

1 cup (200 g) short- or medium-grain white rice, such as jasmine or rice labeled for congee; rinse it before cooking.
8 cups (1.9 L) water or low-sodium chicken broth. Water makes a clean-tasting porridge, while broth gives it a fuller, more savory flavor.
12 oz (340 g) boneless, skinless chicken thighs, cut into roughly 1-inch (2.5 cm) pieces. Thigh meat stays tender during simmering; chicken breast also works.
1 tablespoon (15 g) finely grated or minced fresh ginger, divided between the porridge and the chicken.
2 garlic cloves (about 6 g), finely chopped.
2 scallions (about 30 g), thinly sliced, with the white and green parts kept separate.
1 teaspoon (6 g) fine salt, plus more to taste. Use less at first if your broth is salted.
¼ teaspoon (about 0.5 g) ground white pepper, or black pepper if that is what you have.
1 tablespoon (15 ml) light soy sauce, for serving.
1 teaspoon (5 ml) toasted sesame oil, for serving.
¼ cup (10 g) chopped cilantro leaves, optional.
2 tablespoons (10 g) crisp fried shallots, optional.

Instructions

Rinse and prepare the rice. Put the rice in a fine-mesh strainer and rinse under cool running water, stirring the grains with your fingers, until the water is mostly clear. Drain well. Rinsing removes excess surface starch and helps the rice cook evenly; the porridge will still become creamy as the grains break down. Cut the chicken into even pieces, chop the garlic, grate the ginger, and slice the scallions while the rice drains.
Start the porridge. Combine the drained rice, water or broth, garlic, half of the ginger, and the white parts of the scallions in a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, stirring once or twice so rice does not settle and stick. As soon as it boils, lower the heat to maintain a gentle simmer. Leave the lid slightly ajar to prevent bubbling over.
Simmer until the rice breaks down. Cook gently for 40 minutes, stirring every 8 to 10 minutes and scraping the bottom and corners of the pot. The grains should swell, split, and begin to merge into a loose, creamy porridge. If the surface is bubbling hard, lower the heat; a quiet simmer is less likely to scorch the rice. If it thickens before the grains are soft, stir in hot water, ½ cup (120 ml) at a time.
Add and cook the chicken. Stir in the chicken, the remaining ginger, salt, and white pepper. Return the porridge to a gentle simmer and cook for 15 minutes, stirring occasionally so the chicken pieces separate and cook evenly. Check a large piece with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for poultry at 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
Adjust the texture and seasoning. Turn off the heat and let the pot stand for 5 minutes. Stir well: rice porridge thickens as it rests. For a looser bowl, mix in hot water or broth a little at a time; for a thicker one, simmer briefly while stirring. Taste before adding more salt, especially if you used broth, then adjust the pepper.
Serve with toppings. Ladle into warm bowls and offer the sliced scallion greens, soy sauce, sesame oil, cilantro, and fried shallots at the table. Add soy sauce and sesame oil a little at a time so the toppings season each bowl without making the whole pot too salty or oily.

Tips

Choose the rice for the texture you want. Short- or medium-grain rice releases starch readily and makes a soft, cohesive porridge. Jasmine rice is fragrant and also works well. Long-grain rice can be used, but the grains tend to remain more distinct, so the finished bowl may be less creamy.
Keep the heat low after the boil. A rolling boil can make the pot foam over and can catch rice on the bottom. Stir regularly, especially as the porridge thickens. A heavy pot helps distribute heat, but it does not remove the need to stir.
Use broth thoughtfully. Low-sodium broth is easiest to season. If you only have regular salted broth, begin with little or no added salt, then taste at the end. If you do not have broth, water is a perfectly practical choice; ginger, garlic, and the toppings still give the porridge flavor.
Keep the chicken pieces even. Pieces close to 1 inch cook at a similar rate and are easier to check with a thermometer than very small shreds. Do not add the chicken at the beginning: a long simmer can make it stringy and dry before the rice is ready.

Serving Suggestions

Serve the porridge hot as a main dish for breakfast, lunch, or a simple dinner. Set out small bowls of sliced scallions, cilantro, soy sauce, sesame oil, and fried shallots so diners can customize their portions. A few drops of sesame oil are enough to add a toasted aroma, while soy sauce brings salt and savory depth. White pepper gives a classic gentle warmth; black pepper is a fine, slightly more assertive substitute.

For a fuller meal, pair each bowl with a simple vegetable side, such as blanched greens dressed with a little soy sauce, or serve pickled vegetables for a bright, tangy contrast. If the porridge is the centerpiece, allow a generous portion per person and put any extra toppings on the table rather than stirring them into the entire pot. That keeps leftovers neutral and gives everyone control over the final seasoning.

Variations

Make it with chicken breast: Use the same weight of boneless, skinless breast, cut into even 1-inch pieces. Check the largest piece for 165°F (74°C), and avoid simmering longer than needed once it is safely cooked, since breast meat can become dry more quickly than thighs.

Add mushrooms: Stir in 4 oz (115 g) thinly sliced shiitake or cremini mushrooms when you add the chicken. Fresh shiitakes contribute a woodsy, savory note; cremini are easier to find and taste milder. If using dried shiitakes, rehydrate ½ oz (14 g) in hot water, slice them, and use some strained soaking liquid in place of an equal amount of the recipe’s water.

Make a more ginger-forward bowl: Add another 1 tablespoon (15 g) finely grated ginger at the start, or offer thin matchsticks as a topping. For a little heat, provide chili crisp or sliced fresh chili on the side rather than adding it to the whole pot.

Use leftover cooked chicken: Replace the raw chicken with 12 oz (340 g) shredded cooked chicken. Simmer the rice porridge without chicken as directed, then stir the cooked chicken in during the final 5 minutes, just long enough to heat it through. This is useful when you have plain cooked chicken on hand; season the porridge to taste because the chicken may already be salted.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. Keep the porridge refrigerated for 3 to 4 days. It will thicken considerably as the rice absorbs liquid, so store extra broth or water separately if you want to loosen individual portions later. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best texture. Leave room for expansion, and thaw overnight in the refrigerator.

Reheat a portion in a saucepan over medium-low heat with a splash of water or broth, stirring often until it is hot throughout. You can also microwave it in a covered, microwave-safe bowl, pausing to stir and adding liquid as needed. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the same pot; warm only the portion you plan to eat.

Frequently Asked Questions

Is chicken porridge the same as congee?

Congee is a broad name for rice porridge, and chicken congee is one familiar version. Recipes differ in rice type, thickness, cooking liquid, aromatics, and toppings. This recipe uses ginger, garlic, scallions, and chicken for a gently savory bowl, but there is no single required topping or consistency.

Can I use leftover rice instead of uncooked rice?

Yes, but the cooking time and liquid amount change. Use about 3 cups (450 g) cooked rice with 5 cups (1.2 L) water or broth, bring it to a simmer, and cook for about 25 to 30 minutes, stirring and breaking up the rice until it is soft and porridge-like. Add chicken only after the rice has softened, then cook it to 165°F (74°C). The result may be less silky than porridge made from uncooked rice.

Why is my porridge too thick or too thin?

Rice continues to absorb liquid after cooking, so thickness changes as the pot stands and as leftovers chill. For a thinner consistency, stir in hot water or broth a little at a time. For a thicker consistency, simmer uncovered for a few minutes while stirring. Adjust at the end rather than adding a large amount of liquid early, when it is harder to judge how much the rice will absorb.

Do I need to soak the rice first?

No. Rinsing is enough for this recipe, and it does not require a soaking period. Soaking can shorten the simmer slightly and soften the grains sooner, but it also changes the timing. If you choose to soak the rice, drain it well and start checking the texture before the 40-minute simmer is complete.

Can I make the porridge ahead?

Yes. Make it up to 3 or 4 days ahead and refrigerate it promptly in covered containers. It will be much thicker when cold, so reheat each serving with water or broth and stir until smooth and steaming hot. For the freshest texture, keep delicate toppings such as scallions and cilantro separate and add them just before serving.

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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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