Chinese chicken congee recipe

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This is perfect comfort food for an upset stomach, or on days when you just feel a little under the weather or really any day. Have this for breakfast or dinner, and enjoy a lovely homemade rice porridge. Add water after it’s cooked for a thinner congee, if desired.

  • Yield: 4 Servings
  • Total Time: 40 Minutes


  • 5 cups water
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 cup jasmine rice, rinsed and drained
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 tablespoon toasted sesame oil, plus more for garnish
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper (optional)
  • Chopped scallions, for garnish
How to Make It
  1. In the Instant Pot, combine the water, chicken, rice, ginger, garlic, sesame oil, soy sauce, salt, and pepper (if using).
  2. Secure the lid on the pot. Close the pressure-release valve. Select the porridge setting. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
  3. Stir to combine the ingredients. Divide among four bowls. Drizzle each with toasted sesame oil, sprinkle with scallions, and serve.

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