This Chinese chicken congee, called zhou in Mandarin and jook in Cantonese, is a soft rice porridge simmered with chicken and ginger. Congee is eaten in many parts of China, with family and regional versions that vary in thickness and toppings; this mild version is easy to serve plain or customize at the table.
Ingredients
- 1 cup (185 g) long-grain white rice, such as jasmine rice
- 10 cups (2.4 L) water, or 8 cups (1.9 L) water plus 2 cups (475 ml) low-sodium chicken broth
- 1 tablespoon (15 g) peeled, finely grated fresh ginger
- 1 pound (450 g) boneless, skinless chicken thighs or breasts, cut into ½-inch (1.25 cm) pieces
- ¾ teaspoon (4.5 g) fine salt, divided, plus more to taste
- 2 scallions (about 30 g), thinly sliced, for serving
- 1 teaspoon (5 ml) toasted sesame oil, optional, for serving
- 1 tablespoon (15 ml) soy sauce, optional, to serve at the table
Instructions
- Rinse and prepare the ingredients. Put the rice in a fine-mesh strainer and rinse under cool water, rubbing the grains gently with your fingers, until the runoff is less cloudy. Drain well. Grate the ginger, slice the scallions, and cut the chicken into evenly sized pieces so they cook at about the same rate. Keep raw chicken and its utensils separate from the ready-to-eat garnishes.
- Start the porridge. Combine the rinsed rice, water (or water and broth), ginger, and ½ teaspoon (3 g) of the salt in a heavy 5- to 6-quart (4.7- to 5.7 L) pot. Bring to a boil over medium-high heat, stirring once or twice so the rice does not settle and catch on the bottom; this usually takes about 5 minutes. Once boiling, reduce the heat to low so the liquid bubbles gently, not vigorously.
- Simmer until the rice breaks down. Partially cover the pot, leaving a small gap for steam to escape, and simmer for 45 minutes. Stir every 8 to 10 minutes, scraping across the bottom and around the sides. Keep the heat low and add a splash of hot water if the porridge becomes too thick before the grains have softened. The rice should swell and begin to break apart, making the liquid creamy. For a smoother bowl, stir more firmly during the last few minutes; for a more distinct rice texture, stir gently.
- Cook the chicken in the porridge. Stir in the chicken pieces and the remaining ¼ teaspoon (1.5 g) salt. Return the pot to a gentle simmer and cook for about 10 minutes, stirring a few times to separate the pieces. Check a few of the largest pieces with a food thermometer; USDA FSIS guidance sets the safe minimum internal temperature for chicken at 165°F (74°C). If any pieces have not reached that temperature, continue simmering and check again. The chicken should be opaque throughout, but the thermometer, not color alone, is the safety check.
- Rest and adjust. Turn off the heat and leave the pot uncovered for 5 minutes. Congee thickens as it stands, so stir in hot water a little at a time if you want a looser, spoonable consistency. Taste and add salt only if needed, especially if you used broth. Serve warm with scallions and optional sesame oil; offer soy sauce separately so each person can season their own bowl.
Tips
- Choose a pot with room to bubble. Rice porridge can foam as it boils. A heavy, roomy pot and a low simmer help prevent boil-overs and scorched rice. Keep the lid slightly ajar, and stir down to the base of the pot regularly rather than stirring constantly.
- Use the rice you have, with a small adjustment. Jasmine or other long-grain white rice gives a fragrant, fairly smooth porridge. Short-grain white rice makes it stickier and more cohesive. Brown rice takes considerably longer to soften and will not give the same creamy result; if using it, expect to add cooking time and liquid rather than following the stated timing exactly.
- Keep the chicken tender by adding it near the end. Small, evenly cut pieces cook quickly. Adding them at the start would mean simmering them for most of an hour, which can make lean chicken dry and stringy. Do not rinse raw chicken; avoid splashing its juices, and wash hands, boards, and knives after handling it.
- Adjust salt for your broth and your diners. Low-sodium broth is useful because regular broth and soy sauce can make the finished bowl salty. Begin with the amount listed, taste after cooking, and let older children and adults add soy sauce at the table. For younger children, serve a portion before adding salty condiments.
Serving Suggestions
Serve congee warm in small bowls, giving children a spoon and allowing the porridge to cool to a comfortable eating temperature. Its texture is naturally soft, but check each serving for hot spots after stirring, especially if it has just come off the stove. Thin it with a little hot water if a child prefers a looser texture. For a more complete meal, set out cucumber sticks, steamed broccoli florets, or soft cooked carrots alongside it, cut to an age-appropriate size.
Scallions, sesame oil, and soy sauce work well as separate toppings rather than being mixed into the whole pot. Adults or children who enjoy stronger flavors can add a little white pepper, a few drops of sesame oil, or extra ginger at the table. If serving sesame or soy to a child for the first time, follow the family’s usual approach to introducing foods and avoid any ingredient that is not appropriate for that child. Plain congee is also a useful option when different people at the table want different levels of seasoning.
Variations
Make it without chicken: Leave out the chicken and cook the rice as directed for a simple ginger congee. You can add sliced mushrooms during the last 15 minutes of simmering for a savory version. If using dried shiitake mushrooms, soak them according to the package directions, remove any tough stems, and use some of the soaking liquid as part of the measured cooking water after straining it well.
Use leftover cooked chicken: Stir in 1½ to 2 cups (225 to 300 g) of cooked, shredded chicken after the rice has softened. Heat it through thoroughly, stirring often; leftovers added to the pot should reach 165°F (74°C). This is a practical way to use plain cooked chicken, though the porridge will have less chicken flavor than when raw chicken simmers in it.
Add vegetables: Stir in 1 cup (100 g) of finely diced carrot during the first 20 minutes of simmering, or add 1 cup (150 g) of frozen peas during the last 5 minutes. Cut vegetables small so they soften in time and are easy to spoon up. These are optional additions, not fixed traditional ingredients; congee recipes vary widely, and simple rice-and-water versions are common too.
Change the texture: For especially smooth congee, mash some of the cooked rice against the side of the pot with a wooden spoon before adding the chicken. For a thicker bowl, simmer uncovered for a few extra minutes, stirring frequently. To make it thinner, add hot water gradually at the end. Avoid adding a large amount of cold liquid at once, which can stop the simmer and make it harder to judge the final consistency.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. Keep the congee refrigerated for 3 to 4 days. It will firm up as the rice absorbs liquid, which is normal. Store toppings separately so the scallions stay fresh and the seasoning can be adjusted when serving.
For one serving, add congee to a small saucepan with a splash of water and warm over medium-low heat, stirring often until steaming hot. For microwave reheating, cover loosely, heat in short intervals, and stir between intervals so it warms evenly. Reheated leftovers should reach 165°F (74°C); check the center with a food thermometer. Add more hot water after reheating if it is thicker than you like. Reheat only the amount you plan to serve rather than repeatedly warming and cooling the full batch. For longer storage, freeze portions in airtight containers; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Is chicken congee traditionally Chinese?
Yes. Rice porridge known as zhou in Mandarin and by names such as jook in Cantonese is eaten across China, and chicken is one of many possible additions. Ingredients, thickness, and garnishes vary by region and household, so this is a mild home-style version rather than a claim to represent every Chinese congee.
Can I use chicken broth instead of water?
Yes. Replace up to 2 cups (475 ml) of the water with low-sodium chicken broth for a more savory base. You can use all broth, but choose a low-sodium version and taste before adding extra salt. The porridge thickens because of the rice, so the broth substitution does not require a different rice quantity.
Why is my congee too thick or too thin?
Rice absorbs liquid at different rates, and the porridge thickens further as it cools. If it is too thick, stir in hot water a few tablespoons at a time until it is spoonable. If it is too thin after the rice is fully soft, simmer it uncovered for several minutes, stirring frequently to prevent sticking.
Can I make this ahead?
Yes. Cook it fully, transfer it to shallow containers, and refrigerate within 2 hours. The texture will be much thicker the next day, so plan to loosen it with water while reheating. Reheat to 165°F (74°C), and keep toppings separate until serving.
Can I make the recipe with brown rice?
You can, but brown rice needs more time and usually more liquid to soften, so it will not be ready on this recipe’s schedule. The result is heartier and less creamy than white-rice congee. Follow the rice package’s cooking guidance as a starting point, add hot water as needed, and wait until the grains are tender before adding the chicken so it does not overcook.
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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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