This congee recipe turns a handful of pantry staples into the kind of bowl that makes a rough morning feel manageable again.
Congee is Chinese rice porridge, simmered low and slow until the grains break down into something silky and deeply comforting.
My version leans on ginger, chicken, and a splash of sesame oil, then gets finished with whatever crunchy, savory toppings I have on hand.
It is the kind of dish that tastes like it took all day, but really just needs a pot and some patience.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 25 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
I first learned to make congee from watching how little effort it actually takes once the pot is on the stove.
If you love slow-simmered rice dishes, you will probably also enjoy my Chinese Dumplings Recipe, which shares a lot of the same aromatics.
Why You’ll Love This Congee Recipe
This congee recipe is proof that a few humble ingredients can turn into something genuinely restorative.
It is soft, warm, and endlessly adaptable to whatever toppings you have in the fridge.
- Uses simple pantry staples like rice, broth, and ginger
- Naturally gentle on the stomach, great for when you are feeling under the weather
- Endlessly customizable with different proteins and toppings
- Freezes and reheats beautifully for easy weekday meals
- Requires almost no hands-on effort once it is simmering
You might also enjoy: Miso Soup Recipe
Ingredients
You only need a short list of ingredients to make a proper pot of congee, and most of them are things you likely already have in your kitchen.
- 1 cup jasmine rice (or long-grain white rice)
- 8 cups low-sodium chicken broth
- 2 cups water
- 1 pound boneless, skinless chicken thighs
- 1 (2-inch) piece fresh ginger, peeled and sliced into thin coins
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons toasted sesame oil
- 2 tablespoons light soy sauce
- 1/4 teaspoon ground white pepper
- 4 scallions, thinly sliced
- Fresh cilantro leaves, for garnish
- Fried shallots, for garnish
- Chili oil, for serving (optional)
Read Also: Sushi Rice Recipe
Kitchen Equipment Needed
Nothing fancy is required here. A sturdy pot and a bit of patience will get you a perfect bowl every time.
- Large stockpot or Dutch oven
- Fine mesh strainer
- Wooden spoon
- Ladle
- Cutting board and sharp knife
- Rice cooker with a porridge setting (optional, for hands-off cooking)
This pairs beautifully with my Wonton Soup Recipe for a complete comfort food spread.
Recommended Products for This Recipe
These are a few products I personally reach for when I am making congee at home, based on years of testing different pots, rice, and toppings.
1. Zojirushi Rice Cooker with Porridge Setting
I use this for busy weeknights when I want to start the congee and walk away entirely.
The dedicated porridge setting keeps the rice at a steady simmer so you never end up with scorched grains at the bottom.
2. Le Creuset Enameled Cast Iron Dutch Oven
A heavy-bottomed pot like this one distributes heat evenly, which matters a lot over a long simmer like this.
It also makes it easy to keep the lid slightly ajar without the whole pot boiling over.
3. Dried Scallops for Congee
A small handful of dried scallops soaked and shredded into the pot adds an incredible savory depth that chicken broth alone cannot match.
I keep a bag in my pantry just for congee and fried rice.
4. Lao Gan Ma Chili Crisp
A spoonful of this stirred into a finished bowl of congee adds crunch, heat, and umami all at once.
It has become a permanent fixture on my breakfast table.
5. Chinese Black Vinegar
A few drops brighten up the richness of the congee without overpowering it.
It is a small ingredient that makes a noticeable difference once you start using it.
Another favorite: Japanese Clear Soup Recipe
Step-by-Step Instructions: How to Make Congee
1. Rinse the Rice
- Place the jasmine rice in a fine mesh strainer and rinse it under cold running water.
- Swish the rice gently with your hand while rinsing to remove excess surface starch.
- Continue rinsing until the water runs mostly clear, which usually takes about 30 seconds.
- Drain the rice well and set it aside while you prep the rest of the ingredients.
2. Combine the Base Ingredients
- Add the rinsed rice, chicken broth, and water to a large stockpot or Dutch oven.
- Add the sliced ginger coins and the chicken thighs directly into the pot.
- Stir in the kosher salt so it begins dissolving into the liquid.
- Bring the mixture to a full boil over high heat, uncovered, stirring occasionally so nothing sticks to the bottom.
3. Simmer Low and Slow
- Once the pot reaches a boil, reduce the heat to low so the liquid is just barely bubbling.
- Cover the pot, but prop the lid slightly ajar with a wooden spoon to let steam escape.
- Let the congee simmer gently for 1 hour to 1 hour 15 minutes, stirring every 10 to 15 minutes.
- The rice grains should gradually break down and the mixture should thicken into a creamy, porridge-like consistency.
- If the congee gets too thick before the rice is fully broken down, stir in a splash of hot water or broth to loosen it.
4. Shred the Chicken
- Once the chicken thighs are fully cooked through and tender, use tongs to transfer them to a cutting board.
- Let the chicken rest for a couple of minutes so it is easier to handle.
- Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir it back into the congee.
5. Season the Congee
- Remove and discard the ginger coins from the pot, since they have already done their job of flavoring the broth.
- Stir in the toasted sesame oil, light soy sauce, and ground white pepper.
- Taste the congee and add more salt if needed, keeping in mind the toppings will add extra flavor too.
- Give everything one final stir so the seasoning is evenly distributed throughout the pot.
6. Garnish and Serve
- Ladle the hot congee into individual serving bowls.
- Top each bowl with sliced scallions, fresh cilantro leaves, and a spoonful of fried shallots.
- Drizzle with chili oil if you like a little heat.
- Serve immediately while the congee is warm and creamy.
I learned this technique while perfecting my Fried Rice Recipe, since both dishes depend on getting the rice texture just right.
Tips for The Best Congee
A few small details make the difference between good congee and great congee. Keep these in mind as you cook.
- Stir occasionally during the simmer to prevent the rice from sticking or scorching on the bottom
- Keep the lid slightly ajar rather than fully covered, so steam can escape and the pot does not boil over
- Use a heavier pot if you have one, since it distributes heat more evenly over the long cook time
- Add broth or water gradually if the congee thickens too fast, rather than dumping in a large amount at once
- Taste and adjust seasoning at the very end, since the flavor concentrates as the congee thickens
Read Also: Egg Drop Soup Recipe
Serving Suggestions
Congee is comforting enough to eat on its own, but a few sides and toppings can turn it into a fuller meal.
I like keeping a mix of textures on the table.
- Soft-boiled or marinated eggs for extra protein
- A side of steamed vegetables for something green
- Crispy fried dough sticks for dipping
- A bowl of Hot And Sour Soup for a heartier spread
- Pickled vegetables for a tangy contrast
Variations of Congee
Once you have the basic method down, congee becomes an easy canvas for whatever you have on hand.
Here are a few popular directions to take it.
- Century Egg Congee, made with sliced preserved duck eggs stirred in at the end
- Seafood Congee, using shrimp, white fish, or dried scallops instead of chicken
- Vegetarian Congee, made with vegetable broth and topped with mushrooms and tofu
- Pork and Preserved Egg Congee, a classic Cantonese combination
- Ginger Scallion Congee, a lighter version served plain with just aromatics on top
This pairs beautifully with my Chicken Sinigang Recipe if you want to explore more comforting Asian soups.
Storage and Reheating
Congee keeps well and actually makes fantastic leftovers, since the texture only gets creamier as it sits.
Here is how to store and reheat it properly.
- Let the congee cool completely before transferring it to an airtight container
- Refrigerate for up to 4 days
- Freeze in individual portions for up to 2 months
- Reheat on the stovetop over medium-low heat, stirring in a splash of broth or water to loosen the texture
- Microwave reheating works too, in 1-minute intervals, stirring between each one
Another favorite: Kimchi Stew Recipe
Nutritional Facts
Nutritional values are approximate and will vary depending on the exact toppings and broth you use.
Here is a general breakdown per serving.
- Calories: approximately 320 per serving
- Protein: approximately 24 grams
- Carbohydrates: approximately 38 grams
- Fat: approximately 8 grams
- Sodium: approximately 680 milligrams
- Fiber: approximately 1 gram
I learned this technique while perfecting my Korean Beef Soup Recipe, which uses a similarly long, gentle simmer.
Health Benefits of Key Ingredients
Beyond being comforting, congee actually has some real nutritional upsides built into its simple ingredient list.
A few highlights are worth mentioning.
- Rice provides easily digestible carbohydrates, which is part of why congee is often served to people feeling unwell
- Chicken adds lean protein to help keep the meal filling
- Ginger has long been used to help soothe digestion and settle the stomach
- Scallions provide a mild dose of vitamins A and C along with fresh flavor
- Bone-based broths can contribute collagen and minerals that support joint and gut health
Read Also: Tom Yum Soup Recipe
FAQs About Congee
1. What type of rice works best for congee?
Jasmine rice and other medium or long-grain white rice varieties work best for congee.
Avoid basmati and sticky glutinous rice, since they do not break down the same way over a long simmer.
2. Can I make congee in a slow cooker?
Yes, you can combine all the ingredients in a slow cooker and cook on low for 6 to 8 hours.
Stir occasionally if your slow cooker allows it, since congee benefits from being stirred during cooking.
3. Why is my congee too thin or too thick?
Congee thickens as it cooks and continues to thicken even after it comes off the heat.
If it gets too thick, simply stir in more hot broth or water until it reaches your preferred consistency.
4. Is congee gluten free?
Plain congee made with rice, broth, and chicken is naturally gluten free.
Just double check that your soy sauce and any packaged toppings are labeled gluten free if that is a concern for you.
5. Can I make congee without chicken?
Absolutely, congee is very flexible and works well with vegetable broth and no meat at all.
You can top it with tofu, mushrooms, or a soft-boiled egg for protein instead.
You might also enjoy: Thai Chicken Soup Recipe
Chinese Chicken Congee
Ingredients
- 1 cup jasmine rice or long-grain white rice; 200g
- 8 cups low-sodium chicken broth 1.9 liters
- 2 cups water 480ml
- 1 pound boneless, skinless chicken thighs 450g
- 1 (2-inch) piece fresh ginger peeled and sliced into thin coins; about 5cm
- 1 teaspoon kosher salt plus more to taste
- 2 tablespoons toasted sesame oil
- 2 tablespoons light soy sauce
- 1/4 teaspoon ground white pepper
- 4 scallions thinly sliced
- fresh cilantro leaves for garnish
- fried shallots for garnish
- chili oil for serving (optional)
- soft-boiled or marinated eggs for serving, optional
- steamed vegetables for serving, optional
- crispy fried dough sticks for dipping, optional
- pickled vegetables for serving, optional
Equipment
- Large stockpot or Dutch oven A heavy-bottomed pot distributes heat evenly for the long simmer
- Fine-mesh strainer For rinsing the rice
- Wooden spoon For stirring and propping the lid ajar
- Ladle For serving
- Cutting board and sharp knife For prepping ginger, scallions, and shredding chicken
- Rice cooker with a porridge setting (optional) For hands-off cooking
Method
- Place the jasmine rice in a fine mesh strainer and rinse under cold running water, swishing gently with your hand until the water runs mostly clear, about 30 seconds. Drain well and set aside.
- Add the rinsed rice, chicken broth, and water to a large stockpot or Dutch oven. Add the sliced ginger coins, chicken thighs, and kosher salt. Bring to a full boil over high heat, uncovered, stirring occasionally so nothing sticks to the bottom.
- Reduce heat to low so the liquid is just barely bubbling. Cover the pot with the lid propped slightly ajar with a wooden spoon. Simmer gently for 1 hour to 1 hour 15 minutes, stirring every 10 to 15 minutes, until the rice grains break down and the mixture thickens into a creamy porridge. If it gets too thick, stir in a splash of hot water or broth.
- Once the chicken thighs are fully cooked and tender, transfer them to a cutting board with tongs. Let rest for a couple of minutes, then shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir it back in.
- Remove and discard the ginger coins. Stir in the toasted sesame oil, light soy sauce, and ground white pepper. Taste and add more salt if needed, keeping in mind the toppings will add extra flavor. Give everything one final stir.
- Ladle the hot congee into individual serving bowls. Top each bowl with sliced scallions, fresh cilantro leaves, and a spoonful of fried shallots. Drizzle with chili oil if you like a little heat. Serve immediately while warm and creamy.
Nutrition
Notes
- Rice choice: Jasmine rice and other medium or long-grain white rice varieties work best. Avoid basmati and sticky glutinous rice, as they do not break down the same way over a long simmer.
- Stir occasionally: Stir every 10 to 15 minutes during the simmer to prevent the rice from sticking or scorching on the bottom of the pot.
- Keep the lid ajar: Prop the lid slightly open with a wooden spoon rather than fully covering the pot, so steam can escape and the pot does not boil over.
- Use a heavy pot: A heavy-bottomed pot or Dutch oven distributes heat more evenly over the long cook time, which makes a noticeable difference in texture.
- Adjusting thickness: Congee thickens as it cooks and continues to thicken off the heat. Add hot broth or water gradually if it gets too thick rather than dumping in a large amount at once.
- Season at the end: Taste and adjust seasoning at the very end, since the flavor concentrates as the congee thickens and the toppings add extra saltiness.
- Slow cooker method: Combine all ingredients in a slow cooker and cook on low for 6 to 8 hours, stirring occasionally if your slow cooker allows it.
- Make it gluten free: Plain congee made with rice, broth, and chicken is naturally gluten free. Double check that your soy sauce and any packaged toppings are labeled gluten free if that is a concern.
- Storage: Let the congee cool completely, then transfer to an airtight container and refrigerate for up to 4 days. Freeze in individual portions for up to 2 months.
- Reheating: Reheat on the stovetop over medium-low heat, stirring in a splash of broth or water to loosen the texture. Microwave reheating works too, in 1-minute intervals, stirring between each one.
- Variations: Try Century Egg Congee with sliced preserved duck eggs, Seafood Congee with shrimp or dried scallops, Vegetarian Congee with vegetable broth and mushrooms, Pork and Preserved Egg Congee, or Ginger Scallion Congee for a lighter version.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Congee is one of those recipes that feels like a warm hug in a bowl, especially on a slow morning or a day when you just need something gentle to eat.
Once you get the hang of the basic method, you will find yourself making it again and again with whatever toppings you have around.
I would love to hear how your bowl turns out, so drop a comment below or share a photo if you give this congee recipe a try.
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- Karaage Japanese Fried Chicken
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