Chicken Congee

Name: Chicken Congee (Rice Cooker)
Prep time: 5 min
Cook time: 1 h 8 min
Total time: 1 h 13 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup brown rice, rinsed; 4 cups chicken broth (960g); 2/3 cup water (about 150g); 1 inch ginger (25g), grated; 2 green onions (30g), diced; 1 tsp chicken bouillon powder (5g); 1 lb chicken thighs (450g); Sliced green onions, for garnish; White pepper, to taste; Sesame oil, for drizzling; Chili oil, for drizzling

Chicken congee is a comforting Asian rice porridge made entirely in a rice cooker with chicken thighs, brown rice, and aromatic ginger. Its standout trait is the creamy, one-pot simplicity that delivers authentic flavor without stovetop monitoring.

🌍Asian 🏷️Congee 🏷️Chicken congee 🏷️Rice porridge 🏷️Chicken Ginger

🏷️

🏷️Comfort food

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TikTok

Total

1h 13m

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 cup brown rice, rinsed
4 cups chicken broth (960g)
2/3 cup water (about 150g)
1 inch ginger (25g), grated
2 green onions (30g), diced
1 tsp chicken bouillon powder (5g)
1 lb chicken thighs (450g)
Sliced green onions, for garnishoptional
White pepper, to tasteoptional
Sesame oil, for drizzlingoptional
Chili oil, for drizzlingoptional

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Instructions

1
Add rinsed rice to the pot of your rice cooker.
2
Pour in the chicken broth and water.
3
Add the grated ginger, diced green onions, and chicken bouillon powder. Give it a quick stir.
4
Place the chicken thighs into the pot, ensuring they are submerged in the liquid.
5
Close the rice cooker and set it to the 'Porridge' mode. Cook for about 68 minutes, or according to your machine's instructions.
6
Once the cooking cycle is complete, carefully remove the cooked chicken thighs.
7
Shred the chicken meat, discarding any bones.
8
Return the shredded chicken to the congee and stir to combine. Let it rest for a few minutes to thicken.
9
Serve the congee in bowls. Garnish with fresh sliced green onions, a drizzle of sesame oil, and a sprinkle of white pepper or chili oil to your liking.

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Tips & Notes

Pro tips

Grate ginger fresh into the rice cooker rather than mincing for faster infusion and more even distribution throughout the congee.
Stir the congee once halfway through cooking to prevent rice from clumping and ensure even texture.
Shred or cut chicken thighs into bite-sized pieces after the rice cooker cycle completes to distribute meat evenly throughout.
Add sesame oil and white pepper just before serving to preserve their aromatic qualities rather than cooking them in.

Substitutions

Brown rice → white rice (cooks 10-15 minutes faster, creamier result)
Chicken thighs → chicken breasts (leaner, use same weight; reduces flavor intensity)
Chicken broth → vegetable broth (creates vegetarian congee; use same volume)
Sesame oil → neutral oil like grapeseed (if sesame flavor is unwanted or unavailable)

Storage & make-ahead

Store leftover congee in an airtight container in the refrigerator for up to 3 days; reheat on the stovetop with additional broth to reach desired consistency.