Easy Chicken Congee (25 Minute Recipe!)

Chicken Congee is the ultimate breakfast comfort food. It turns simple, affordable ingredients into a warm bowl of satisfaction.

What is Chicken Congee?

Chicken Congee is everything you could want from comfort food. It’s hot. It’s filling. It’s creamy. It’s loaded with savoriness. And on top of all that, it’s filled with nutrients from rice chicken, and various toppings. It doesn’t get much better than this.

In case you didn’t realize, I LOVE congee. It’s a weird thing to love, considering that in essence, it’s just a rice porridge. But there’s just something about this stuff, when it’s made right, I can’t get enough of it.

A big steaming bowl, uber umami flavor from mushrooms and fish sauce, a golden-yolked egg, scallions, and bold, spicy, rich chili oil! It reminds me that I’m blessed by God, and sets a joyful mood for the whole day.

The Origins

Congee, also known as Jook (and many other names), is one of the most cross-cultural dishes in the world. According to Food52, the humble porridge probably originated in China, during the Zhou dynasty. But since then it has spread across Asia, and now several countries such as Japan, Indonesia, and Korea all have their versions.

This recipe is based on Cantonese-style congee, using a simple rice and chicken stock base, boiled until the rice loses its shape and the starch turns into a creamy porridge. Rice isn’t the only grain used for congee; millet, barley, and legumes are all used (per The Washington Post). I haven’t tried any of these versions, but maybe I’ll do a series on different types of congees (it’s that good).

There have been countless variations in the many years since congee was invented. More often than not, families make congee with whatever they have on hand, which became even more diverse as the dish spread from country to country.

Despite being popular in many Asian countries, the dish hasn’t hit America yet. Sure, you can order congee at several restaurants across the country, but most Americans haven’t been exposed to it, and don’t know what congee is.

I think it’s time for that to change. Start with this recipe for a 25-minute chicken congee.

Ingredients for Chicken Congee

Cooked Rice – Congee is often made from dry rice, but precooked rice speeds up the process tenfold. If you use dry rice, it will take more than 25 minutes. Any rice is fine.

Garlic – Fresh, minced garlic is best.

White Pepper – This is the go-to pepper for most Chinese dishes, so I always keep some in my cabinet.

Chicken Stock – Store-bought chicken stock is fine, but you can make your own too.

Shiitake Mushrooms – Mushrooms are a must in congee for me, their deep, earthy, and savory flavor enriches the otherwise bland dish so much. You can buy dried shiitake mushrooms on Amazon, and rehydrate them overnight.

Fish Sauce – Fish sauce is one of my go-to flavor enhancers for any dish, this one included. For a vegan alternative, you can substitute soy sauce.

Poached Chicken – Poached chicken is an easy protein source to have on hand. It’s not all that flavorful, but it’s a perfect base for several dishes, like these chicken tinga tacos.

Toppings

Jammy Egg – I prefer an 8-minute boiled egg for congee, not solid but not too runny either.

Fried Fermented Tofu – I know, this one might be a bit too adventurous for some of you. But I found this funky gem on Weee!, only for the brave among us(which is a gem itself!)

Scallion Greens – Sliced thin, on a diagonal. Add as much or as little as you like.

Garlic Chili Oil – You can use store-bought or make your own with this recipe.

Ingredients

Congee

• 2 cups of cooked rice
• 1/2 tbsp. of oil
• 3 cloves of garlic, minced
• 1/4 tsp. of white pepper
• 6 cups of chicken stock
• 1 1/2 tbsp. of fish sauce
• 1/4 cup of dried shiitake mushrooms, rehydrated
• 3/4 cup of poached, shredded chicken

Toppings

• 2 soft-boiled eggs
• 2 pieces of fermented fried tofu (Stinky Tofu)
• 1/4 c. of scallion greens, sliced thin on a bias
• Garlic Chili Oil

Directions

1. Heat a small pot over medium-high heat. Add the oil, followed by the garlic. Saute until fragrant, about 30 seconds to 1 minute.
2. Add the rice to the pot and stir to combine with the garlic and oil—season with white pepper.
3. Pour in the chicken stock, boil, then reduce the heat to medium and cook for 20 minutes.
4. At the 15-minute mark add the fish sauce and shiitake mushrooms.
5. After 20 minutes whisk the congee vigorously for about a minute, add the chicken, whisk again, and cook for about 4 more minutes, until thick and creamy. If you want your congee thicker, cook it for a few more minutes.
6. Transfer the congee to a bowl and top with a (halved) soft-boiled egg, fermented tofu, scallions, and chili oil.
7. Serve piping hot!