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Creamy Chicken Congee with Ginger and Green Onions Recipe

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3.9 from 7 reviews

This comforting Chicken Congee recipe offers a warm and soothing bowl of rice porridge with tender marinated chicken, infused with ginger and Shaoxing wine. Suitable for both Instant Pot and stovetop cooking, it’s perfect for a hearty breakfast or a light meal. The method ensures creamy congee with delicate flavors enhanced by toasted sesame oil and green onions.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Congee Base

  • 1/2 cup uncooked short grain white rice (or medium grain)
  • 4 cups chicken broth
  • 2 large slices of ginger
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 4 cups water (for stovetop method only)

Chicken Marinade

  • 8 oz chicken breast or tenderloin, or thigh, thinly sliced
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

Finishing Ingredients

  • 2 green onions, thinly sliced
  • 1/4 teaspoon chicken bouillon (or to taste, or salt)
  • 1 teaspoon toasted sesame oil

Instructions

  1. Rinse the rice: Add the rice into a medium-sized bowl and cover with water. Gently rinse the rice a few times with your fingers to remove excess starch and drain. Repeat this rinsing one to two more times, then drain well.
  2. Instant Pot method: Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices in the Instant Pot. Set the pot to cook at high pressure for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes before performing a quick release. Avoid using fast release immediately as the congee’s starchiness could clog the valve.
  3. Stovetop method: In a large pot, combine the rinsed rice, ginger slices, chicken broth, and 4 cups water. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to low, cover the pot leaving a small gap (about a finger’s width) for steam to escape to prevent boiling over, and simmer for 30 minutes. Stir frequently towards the end as the congee thickens and becomes sticky, until the desired creamy texture is reached.
  4. Marinate the chicken: In a medium bowl, mix the thinly sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Coat the chicken evenly and set aside to marinate while the congee cooks.
  5. Add chicken and seasonings: Once the congee is cooked through, stir in the marinated chicken, sliced green onions, and chicken bouillon. Increase the heat to medium (or use the sauté function if using the Instant Pot). Stir constantly to separate the chicken pieces and cook until the chicken is just white and cooked through, about 2 minutes.
  6. Finish and serve: Stir in the toasted sesame oil for aroma and flavor. Taste the congee and adjust seasoning with more salt if needed. Serve the hot congee immediately in small bowls, garnished as desired.

Notes

  • If you prefer thicker or thinner congee, adjust the cooking time or add more water/broth accordingly.
  • Substitute chicken broth with vegetable broth for a different flavor profile.
  • Shaoxing wine can be replaced with dry sherry or omitted if unavailable.
  • Use fresh ginger for best aroma and health benefits.
  • For a gluten-free version, ensure Shaoxing wine or substitutes are gluten-free.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Chinese

Find it online: https://yourdailycook.com/creamy-chicken-congee-with-ginger-and-green-onions-recipe/