Delicious Chicken Congee: A Comforting 45-Minute Meal Recipe
Introduction
Chicken congee is a warm and comforting rice porridge perfect for any time of the day. This simple recipe comes together in about 45 minutes, delivering a soothing meal that’s both nourishing and flavorful.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup short-grain rice
- 8 cups chicken broth
- 2 inches fresh ginger, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon white pepper
- 1 teaspoon salt
- Thinly sliced scallions, for garnish
- Soft-boiled eggs, for serving (optional)
Instructions
- Step 1: In a large pot, combine the chicken, rice, chicken broth, ginger, garlic, white pepper, and salt.
- Step 2: Bring the mixture to a boil over high heat, then reduce the heat to low. Simmer, stirring occasionally, for 30-35 minutes, until the rice is very soft and the chicken is cooked through.
- Step 3: Use two forks to shred the chicken directly in the pot.
- Step 4: Serve the Chicken Congee hot, garnished with sliced scallions and soft-boiled eggs, if desired.
Tips & Variations
- For extra richness, stir in a tablespoon of sesame oil before serving.
- Substitute chicken broth with vegetable broth for a lighter flavor.
- Add sliced mushrooms or corn for additional texture and sweetness.
- Use jasmine rice instead of short-grain for a slightly different texture.
Storage
Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the consistency if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use leftover cooked chicken instead of raw chicken breasts?
Yes, you can add shredded cooked chicken during the last 5-10 minutes of simmering to warm it through without overcooking.
Is it necessary to use short-grain rice?
Short-grain rice works best for a creamy congee texture, but long-grain or jasmine rice can be used; the texture may be thinner or less sticky.
PrintDelicious Chicken Congee: A Comforting 45-Minute Meal Recipe
This comforting Chicken Congee recipe offers a warm, hearty meal prepared in just 45 minutes. Tender shredded chicken mingles with soft, creamy rice porridge infused with ginger, garlic, and a hint of white pepper. Garnished with scallions and optional soft-boiled eggs, this classic Asian dish is perfect for breakfast, lunch, or a soothing dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup short-grain rice
- 8 cups chicken broth
- 2 inches fresh ginger, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon white pepper
- 1 teaspoon salt
Garnish
- Thinly sliced scallions, for garnish
- Soft-boiled eggs, for serving (optional)
Instructions
- Combine ingredients: In a large pot, combine the chicken breasts, short-grain rice, chicken broth, peeled and sliced ginger, minced garlic, white pepper, and salt. This forms the flavorful base of the congee.
- Cook the congee: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer. Stir occasionally to prevent sticking. Cook for 30-35 minutes until the rice breaks down and becomes very soft and the chicken is fully cooked through.
- Shred the chicken: Using two forks, shred the chicken breasts directly in the pot into bite-sized pieces, allowing the flavors to meld thoroughly with the rice porridge.
- Serve and garnish: Ladle the hot chicken congee into bowls. Garnish with thinly sliced scallions and, if desired, add soft-boiled eggs for extra richness and protein. Serve immediately for the best comforting experience.
Notes
- Use short-grain rice for the creamiest texture; jasmine rice can also be used but the texture may be slightly different.
- Adjust salt and white pepper to taste depending on your broth’s saltiness.
- Soft-boiled eggs are optional but add great flavor and texture to the dish.
- Leftover congee can be stored in the refrigerator for up to 3 days and reheated with a bit of water or broth.
- For extra flavor, add a dash of soy sauce or sesame oil when serving.
Keywords: Chicken congee, rice porridge, comforting meal, easy Asian recipe, chicken and rice, quick congee
