This warm and comforting chicken congee is perfect for chilly days. Made with tender chicken, rice, and broth, it’s a cozy bowl of goodness.
Using an Instant Pot makes it super easy and quick! I love adding some green onions on top for a little crunch. It feels like a hug in a bowl! 🍲
Key Ingredients & Substitutions
Jasmine Rice: I love using jasmine rice for its fragrant aroma and creamy texture. You can substitute with short-grain rice or even brown rice, but it may alter the cooking time and texture a bit.
Chicken: Chicken thighs offer a juicier result, but you can use breasts if you prefer leaner meat. If you’re vegetarian, consider substituting with mushrooms or tofu for that protein punch instead!
Broth: Homemade chicken broth is fantastic, but if you’re in a pinch, store-bought works just fine. You can also use vegetable broth for a vegetarian version.
Ginger: Fresh ginger is key for flavor! If you don’t have fresh, you can use ground ginger, but start with less as it’s stronger.
Hard Boiled Eggs: These add richness, but you can skip them if you’re looking for a lighter meal. Instead, some sliced avocado can give a creamy texture.
How Do I Achieve the Perfect Consistency for My Congee?
Getting the right consistency is essential in making congee. You’ll want it thick and creamy but still pourable. Here’s how:
- For stovetop cooking, keep the heat to low and stir occasionally to avoid sticking all while you cook it uncovered to let the moisture escape.
- For the Instant Pot, the pressure cooking takes care of breaking down the rice. If it turns out too thick after cooking, just stir in some hot water or broth to reach your desired creaminess.
- Don’t rush the mingling of flavors; letting the chicken simmer for a while allows the rice to absorb the savory goodness.
These tips and ingredients will help you create a delightful bowl of chicken congee that warms the heart! Enjoy it with those personal touches.
Chicken Congee (Instant Pot Version Included)
Ingredients:
- 1 cup jasmine rice, rinsed and drained
- 8 cups chicken broth or stock
- 1 lb (450g) boneless, skinless chicken thighs or breasts
- 2-inch piece of ginger, peeled and sliced
- 2 cloves garlic, peeled (optional)
- 2 teaspoons soy sauce (plus more for serving)
- 1 teaspoon sesame oil (plus more for serving)
- Salt to taste
- 2 hard boiled eggs, halved or sliced
- 2 stalks green onions, sliced thinly
- Optional garnish: white pepper, chopped cilantro, fried shallots or garlic
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 30 minutes of cooking in the Instant Pot. If you opt for the stovetop method, it will take roughly 1 to 1.5 hours to cook. So whether you want a quick meal or you enjoy a little more time in the kitchen, this recipe suits both needs!
Step-by-Step Instructions:
1. Prepare the Congee (Stovetop method):
In a large pot, combine the rinsed rice, chicken broth, ginger slices, and the optional garlic cloves. Bring everything to a boil over medium-high heat. Once it’s boiling, lower the heat and let it simmer gently. It’s important to stir occasionally to prevent any sticking. Let it cook uncovered for about 1 to 1.5 hours until the rice breaks down and the mixture becomes thick and creamy. About halfway through cooking, add the chicken pieces.
When the chicken is fully cooked, take it out and shred it with two forks. Return the shredded chicken back to the pot. As a finishing touch, stir in soy sauce, sesame oil, and add salt to taste.
2. Prepare the Congee (Instant Pot method):
For this quicker method, rinse the rice and add it to the Instant Pot along with the chicken broth, ginger slices, optional garlic cloves, and the raw chicken pieces. Secure the lid and seal the valve. Set your Instant Pot to cook on high pressure for 30 minutes. Once it’s done, let the pressure release naturally for about 15 minutes. After that, release any remaining pressure manually.
Take out the chicken pieces and shred them. Return the shredded chicken to the pot and stir in soy sauce, sesame oil, and adjust the salt. If you find the congee is too thick, don’t worry! Just add a bit of hot water or broth until you reach your desired consistency.
3. Serving:
Now for the fun part! Ladle the chicken congee into bowls. Place halved or sliced hard boiled eggs on top and sprinkle with sliced green onions. Feel free to add extra soy sauce, sesame oil, white pepper, or some crispy fried shallots if you like.
This rich and silky chicken congee is perfect as a comforting meal or breakfast. The Instant Pot version makes it quick and simple, ensuring you still get that smooth, hearty texture we all love. Enjoy it warm and feel the comfort!
Can I Use Brown Rice Instead of Jasmine Rice?
Yes, you can use brown rice, but keep in mind that it will require a longer cooking time and may alter the texture. For best results, soak the brown rice for a few hours before cooking to help soften it.
What If I Don’t Have Chicken Broth?
No problem! You can use vegetable broth for a vegetarian option or even water, though using broth will give more flavor to your congee. Just be sure to add some additional seasonings if you use water!
Can I Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to restore creaminess.
Can I Make This Dish Vegetarian?
Yes, you can make a delicious vegetarian version by replacing the chicken with tofu or mushrooms and using vegetable broth. Don’t forget to add some additional seasonings like soy sauce and ginger to enhance the flavors!