Easy Chicken Congee Recipe

I prepared a unique chicken congee that features one cup jasmine rice simmered in eight cups of chicken broth, tender chicken thighs, aromatic ginger, and minced garlic. Enhanced by soy sauce and optional garnishes, this Healthy Homemade Recipes favorite is a satisfying blend of basic ingredients waiting to be enjoyed.

I’ve been experimenting with a new twist on an old classic that makes me excited to get in the kitchen. My Easy Chicken Congee recipe features a beautiful simplicity that brings together just the right amount of flavors.

I start with rinsed jasmine rice and add it to a large pot with 8 cups of chicken broth. Then I throw in thinly sliced chicken thighs, a 2-inch piece of julienned ginger, and two garlic cloves that get minced right before cooking.

A dash of soy sauce, a pinch of salt, and some white pepper really elevate the dish, creating those rich savory notes that remind me of authentic Chinese home cooking. I love that it turns into a dish that’s not overly fussy yet remains wholesome and versatile.

Personally, it’s a go-to recipe when I want a meal that’s both refreshing and simple, fitting perfectly into any healthy homemade menu ideas or quick recipe videos I admire.

Why I Like this Recipe

1. I really like how this recipe is super easy to make even if i’m in a rush, and it always turns out comforting and delicious.
2. I love the mix of flavors from the ginger, garlic and soy sauce which gives the dish a great kick even though it’s simple.
3. I enjoy that i can change up how thick the congee is by adding extra broth if needed, making it just right for my taste.
4. I appreciate that its a warm, homemade meal that reminds me of cozy nights at home – a real bowl of comfort food.

Ingredients

• Jasmine rice – light, fragrant carb that creates a naturally smooth and comforting base.
• Chicken thighs – tender, protein-rich meat add loads of savory depth and heartiness.
• Ginger – a spicy, healthful kick that brightens the broth with gentle warmth.
• Garlic – a punchy herb boosting flavor and giving an extra layer of aromatic goodness.
• Chicken broth – a rich, umami-filled liquid that ties every ingredient together.
• Green onions – a crisp garnish adding bright, fresh notes and a touch of color.
• Sesame oil – a nutty drizzle enhancing aroma and rounding out the dish.

Ingredient Quantities

• 1 cup jasmine rice, rinsed really well
• 8 cups chicken broth (or water if you dont have broth)
• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2-inch piece ginger, peeled and julienned
• 2 garlic cloves, minced
• 1 tablespoon soy sauce for extra flavor
• Salt to taste
• White pepper to taste
• Optional: chopped green onions for garnish
• Optional: fresh cilantro leaves for garnish
• Optional: a drizzle of sesame oil if desired

How to Make this

1. Rinse the jasmine rice very well and set it aside.

2. In a large pot, combine the 8 cups of chicken broth (or water if you dont have broth) with the rinsed rice, then bring it to a boil.

3. Reduce heat to a simmer and add in the julienned ginger and minced garlic.

4. Stir everything often so the rice doesn’t stick to the bottom of the pot.

5. When the congee starts to thicken a bit (after about 15 minutes), add the thinly sliced chicken thighs into the pot.

6. Pour in the tablespoon of soy sauce along with salt and white pepper to taste.

7. Let the congee continue to simmer for about 35 minutes, stirring occasionally so the chicken cooks evenly and the rice breaks down nicely.

8. Keep an eye on the consistency and if it gets too thick, add a splash more broth or water as needed.

9. Once the chicken is fully cooked and the congee is creamy, turn off the heat.

10. Ladle the congee into bowls and finish it off with a sprinkle of chopped green onions and fresh cilantro, and if you like, a drizzle of sesame oil for extra flavor.

Equipment Needed

1. Fine mesh strainer – needed to rinse the jasmine rice properly, which helps remove excess starch and retains its vitamins.
2. Large pot – essential for cooking the rice and chicken, ensuring even heat distribution so the nutrients in the broth and ingredients stay intact.
3. Measuring cups – used to measure the rice and broth accurately, which is key to achieving the proper consistency and nutritional balance.
4. Cutting board – required for safely cutting the ginger, garlic, and chicken, keeping cross-contamination at bay.
5. Sharp knife – indispensable for julienning the ginger, mincing the garlic, and slicing the chicken thinly, which helps in the absorption of flavors.
6. Peeler – needed for peeling the ginger, making sure you only use the fresh, flavorful part of the root.
7. Wooden spoon or spatula – useful for stirring the congee to prevent the rice from sticking at the bottom of the pot, ensuring even cooking and nutrient distribution.
8. Ladle – important for serving the congee properly into bowls, making it easier to enjoy all the nutritious components.
9. Bowls – necessary for serving the final dish, so you can savor the perfect blend of flavors and nutritional goodness.

FAQ

Easy Chicken Congee Recipe Substitutions and Variations

• Instead of chicken broth, try using water mixed with a bouillon cube or a bit of stock concentrate to get that rich flavor.
• If you dont have jasmine rice, you can use short-grain rice which gives a similar texture and creaminess in the congee.
• You can swap the chicken thighs with boneless, skinless chicken breasts, but remember they cook a little different so keep an eye on them.
• If fresh ginger isn’t available, a spoonful of ginger paste will do the trick though the flavor might not be as bright.
• For the extra flavor soy sauce, use tamari or coconut aminos if you want a gluten free or slightly sweeter alternative.

Pro Tips

1. Make sure you stir the pot pretty often cause if you forget the rice might stick to the bottom and burn, which ruins the flavor.
2. When you’re adding the ginger and garlic let them simmer a little longer first so they really release all their flavor before you drop in the chicken.
3. If your congee gets too thick, dont worry too much; just add a little more broth or water as needed to loosen it up again.
4. Let your congee rest for a few minutes off the heat before serving so the flavors have time to mix together better.