Chicken Congee
Updated Jan. 30, 2026
- Total Time
- 2¼ hours
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/150 grams sushi rice
- 2½quarts/2.5 liters chicken stock
- Salt
- Soy sauce, for serving
- Thinly sliced spring onions or scallions, green parts only, for serving
- Finely chopped fresh ginger, for serving
- Sesame oil, for serving
Nutritional analysis per serving (4 servings)
385 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 18 grams protein; 1506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse and drain the rice.
- Step 2
Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1½ to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
- Step 3
Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.
- The congee will continue to thicken as it cools and can be thinned with additional chicken stock if desired.
Private Notes
Comments
I love it too--but I find that it's easier to cook with a crock pot overnight or during the day while I'm at work. And I like to add two or three chicken thighs while it's cooking, dice them, and then stir the pieces back in.
I love congee, and make mine the same way. However, I prefer to put the ginger in as the rice cooks, which I think intensifies the flavor.
This is a common breakfast dish for my partner's family. It's great with some quick scrambled eggs and Chinese pickles. You can use pretty much any rice you have on hand, doesn't have to be sushi rice.
I added the ginger and most of the scallions at the start with the broth and love how flavorful but simple the end result was. Used long grain rice because it was all I had on hand and it cooked down in under an hour of simmering which was a nice surprise. The perfect food for when you’re sick! I added shredded chicken and sautéed mushrooms for the last five minutes and served with soft boiled eggs.
This method/amountsis just as my MIL (from Shanghai) taught me to make it—except she uses jasmine rice and not sushi rice. She often uses just water instead of a stock or broth, and you HAVE to add some picked Chinese vegetables at the end. Such a nice, soothing meal when it’s cold, you’re tired, sad, or not feeling great!
Simply amazing. Velvety smooth! Do not hesitate to make this easy and delicious dish. I used sushi rice, rinsing it per the instructions. Added a knob of ginger. Served with sliced green onion and a float of tamari. This will be my new go to chicken soup for whatever ails you!