This basic chicken congee recipe is an easy and flavorful place to start and tastes great leftover.
What Is Congee?
Congee, also known as rice porridge or jook, is a classic Chinese comfort food that can easily be made at home. It is a humbling dish that was commonly served in feudal China when grains and food were scarce. With just rice, water, and salt, this delicious rice porridge was made to stretch for days. Over time, congee has become a common breakfast staple. It is the ultimate Chinese comfort food, especially when served hot during the cold and flu season, but it’s a soothing meal any time of day regardless of how you’re feeling.
The Best Rice for Congee
While congee can be made from a variety of rice including short and medium-grain rice, Chinese congee uses Thai jasmine rice, which is a white long-grain rice. This variety is known for its light and sweet aroma that permeates the entire house (which is how I knew dinner was almost ready when I was a kid). While jasmine rice is preferred, basmati rice is the closest substitute in a pinch. This congee recipe calls for a ratio of 10 parts liquid to 1 part rice. This yields a creamy congee that can easily be made thinner with more stock or water.
Wash the Rice!
You might be tempted to skip this step, but rinsing is the secret to a delicious bowl of rice. By washing the rice with cold water and discarding the excess liquid, it removes all the excess starch and potentially any dust or debris. This method allows the rice grains to cook individually without the excess starch congealing into a soft, gummy mess. Use cold water to avoid prematurely breaking down and cooking the rice and keep rinsing and discarding the rice water until it appears clear.
How to Make It Vegan or Vegetarian
In feudal times, congee was made simply with rice and water, making it inherently vegan. Over time, as the quality of life and access to ingredients improved, people started adding soy sauce for the depth of flavor and a touch of sodium. I love adding rehydrated shiitake mushroom water (and of course, the mushrooms themselves) for more flavor and complexity. For a vegetarian congee, use your favorite vegetable-based stock and leave out the chicken breasts or swap them for mushrooms.
Can I Shorten the Cook Time?
The short answer is yes and no. The general rule for cooking rice, including congee, is to let it gently simmer until done. Even though high heat will significantly reduce the cooking time, the heat intensity will cause the rice to stick to the bottom of the pot and burn. Even the smallest amount of burnt rice will ruin the whole entire batch since the burnt flavor cannot be removed or masked. To reduce the cooking time, you can rinse and soak the rice overnight. The softened rice will allow the hot water to distribute the heat more quickly and evenly, cooking faster. Some cooks take a step further to soak the rice and then freeze. This method fractures the grain to create a larger surface, cutting down the cook time. These steps require significantly more forethought, so plan accordingly.
Toppings for Congee
There are a variety of toppings that you can add to your congee. Try fried shallots, garlic chips, thin ginger matchsticks, scallions, roasted peanuts, chili crisp, cilantro, or whatever your heart desires—just in small quantities. Since congee is a simple dish, less is more when it comes to toppings.
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Place the lid slightly ajar and adjust the heat to maintain a low simmer. Cook, without stirring, until the outlines of the grains of rice are no longer visible, about 1 1/2 hours. Add the seasoned chicken and submerged it into the congee. Stir and break up the chicken slices. Cook over medium heat or until the chicken is no longer pink, 10 to 15 minutes. Stir frequently to prevent the chicken from sticking to the pot. Store leftover congee in an airtight container in the fridge for up to 5 days. The porridge will thicken over time; when reheating, add more stock or water to thin it out to your liking, if needed. Love the recipe? Leave us stars below!
