A soothing Chinese chicken congee — rice slowly simmered into a silky porridge with tender marinated chicken, ginger and spring onion. Pure comfort in a bowl.
Chicken congee is the ultimate bowl of comfort — silky rice porridge slow-simmered until creamy, with tender chicken, ginger and spring onion. Soothing, nourishing and endlessly customisable, it's the dish to reach for any time you need a gentle, warming meal.
Prep 10 min
Cook 40 min
Total 50 min
Easy
- 8 oz Chicken
- pinch Salt
- pinch Pepper
- 1 tsp Ginger Cordial
- 1 tsp Ginger
- 1 tbs Spring Onions
- 1/2 cup Rice
- 8 cups Water
- 2 oz Coriander
Video
Preparation
- Marinate the chicken: in a bowl, mix the chicken with the salt, white pepper and ginger juice until well combined, then set aside.
- Rinse the rice a couple of times in a bowl or pot and drain.
- Add 8 cups of water and bring to the boil over high heat. Once it's boiling, reduce to low and stir once every 8–10 minutes for around 20–25 minutes.
- After 25 minutes, add a little more water if you'd like it thinner.
- Add the marinated chicken and leave on low heat for another 10 minutes.
- Stir in the spring onions, sliced ginger and a pinch each of salt and white pepper, and stir for 10 seconds.
- Serve in bowls, topped with coriander if you like.
Tips from the ZestyPlate Kitchen
- Stir occasionally as it simmers so the rice breaks down into that signature creamy texture.
- Add more water for a looser congee or less for a thicker one — it's all to taste.
- Marinate the chicken first so it's well seasoned and tender when it cooks in the porridge.
- Pile on the toppings — ginger, spring onion, crispy shallots, soy and a drizzle of sesame oil all shine.
Frequently Asked Questions
Long, gentle simmering and the occasional stir break the rice down into a smooth, porridge-like consistency.
Yes — congee is lovely plain, with a soft egg, mushrooms, or any leftover meat stirred in.
Yes — it thickens as it sits, so just loosen with a little water when reheating.
