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Easy Chinese chicken congee recipe in a white bowl with shredded chicken, ginger, scallions, and chili oil.
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Chicken and Ginger Congee: A Cozy Chinese Breakfast Bowl

A quick, Chinese-style chicken and ginger congee made with cooked rice, tender shredded chicken thighs, fragrant ginger, and scallions. Using cooked rice creates a comforting, silky breakfast porridge without a long simmer.
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 4

Ingredients

  • 5 cups low-sodium chicken broth 1.2 L
  • 1 cup water 240 ml
  • 1 pound boneless skinless chicken thighs (454 g)
  • 2 tablespoons thinly sliced fresh ginger 30 g, plus a little extra finely julienned ginger for serving if desired
  • 3 cups cooked long-grain white rice preferably chilled or day-old (465 g)
  • 1 tablespoon light soy sauce 15 ml
  • 1/2 teaspoon kosher salt 3 g, plus more to taste if needed
  • 1/4 teaspoon ground white pepper 0.5 g
  • 2 scallions thinly sliced (about 1/3 cup / 30 g), divided
  • 1 teaspoon toasted sesame oil 5 ml
  • 1/4 cup cilantro leaves 4 g, optional, for serving
  • Chili oil or chili crisp optional, for serving

Instructions

  • Place the chicken broth, water, chicken thighs, and sliced ginger in a large pot or Dutch oven. Bring to a gentle boil over medium-high heat, then lower the heat to maintain a steady simmer.
  • Simmer until the chicken reaches an internal temperature of 165°F (74°C), about 8 to 10 minutes. Transfer the chicken to a clean plate or bowl. Keep the broth simmering.
  • Add the cooked rice to the pot. Stir well, breaking up any cold clumps with a spoon. Simmer uncovered, stirring often and pressing some of the rice grains against the side of the pot, until the mixture becomes thick, creamy, and porridge-like, about 18 to 20 minutes.
  • While the congee simmers, use two forks to shred the chicken into bite-size pieces. Return the shredded chicken to the pot along with the soy sauce, salt, white pepper, and half of the scallions.
  • Cook for 2 minutes, stirring, until the chicken is hot throughout. If the congee becomes thicker than you like, stir in a splash of hot water or broth until it reaches your preferred consistency.
  • Remove the pot from the heat and stir in the sesame oil. Taste and adjust the salt if needed. Divide among bowls and top with the remaining scallions, optional cilantro, julienned ginger, and chili oil or chili crisp.