Description
This comforting Chicken Congee recipe offers a warm and nourishing bowl of rice porridge with tender chicken slices, ginger, and aromatic Shaoxing wine. Featuring both Instant Pot and stovetop methods, this easy-to-make Chinese classic is perfect for any meal and serves 4 people. The congee is delicately seasoned and finished with toasted sesame oil for a rich flavor.
Ingredients
Scale
Chicken Marinade
- 8 oz chicken breast or tender thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Congee Base
- 1/2 cup uncooked short grain white rice (or medium grain)
- 4 cups chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 large slices of ginger
- 2 green onions, thinly sliced
- 1/4 teaspoon chicken bouillon powder (or to taste) or salt
- 1 teaspoon toasted sesame oil
Instructions
- Rinse the rice: Place the rice in a medium-sized bowl and cover it with water. Gently rub the rice grains with your fingers and drain the water. Repeat rinsing one to two more times until the water runs clearer. Drain the rice well.
- Cook congee using Instant Pot: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Seal and cook at high pressure for 15 minutes. Let the pressure release naturally for at least 10 minutes before carefully releasing any remaining pressure. Avoid fast pressure release immediately after cooking to prevent clogging due to starch.
- Cook congee using stovetop method: In a large pot, combine the rinsed rice, ginger slices, chicken broth, and 4 cups of water. Bring to a simmer over medium-high heat. Reduce heat to low and partially cover the pot, leaving a small gap to let steam escape. Simmer gently for 30 minutes, stirring frequently to prevent sticking. The congee will thicken and become sticky.
- Marinate the chicken: While the congee is cooking, mix the sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch in a bowl until evenly coated. Set aside to marinate.
- Add chicken to congee: When the congee has reached desired thickness, stir in the marinated chicken, green onions, and chicken bouillon powder or salt. For Instant Pot, use the sauté function; for stovetop, keep on medium heat. Stir constantly to separate chicken pieces and cook until the chicken turns white, approximately 2 minutes.
- Finish and serve: Stir in 1 teaspoon toasted sesame oil and adjust seasoning to taste with additional salt if needed. Ladle the hot congee into bowls and serve immediately.
Notes
- Use short grain or medium grain rice for best congee texture.
- To avoid pressure valve clogging, allow natural pressure release for Instant Pot method.
- Stir frequently during stovetop simmering to prevent rice from sticking or boiling over.
- Adjust seasoning according to taste; chicken bouillon can be substituted or omitted for a lighter flavor.
- Optional toppings like chopped cilantro, fried shallots, or white pepper can be added when serving.
