Creamy Chicken Congee (Instant Pot and Stovetop Options) Recipe

Introduction

Chicken congee is a comforting and nourishing rice porridge that’s perfect for any time of day. This recipe includes a quick Instant Pot method and a traditional stovetop version, making it easy to prepare a warm bowl of soothing goodness.

Ingredients

• 8 oz chicken breast or tender, or thigh, thinly sliced
• 2 teaspoons Shaoxing wine
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 cup uncooked short grain white rice (or medium grain)
• 4 cups chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 large slices of ginger
• 2 green onions, thinly sliced
• 1/4 teaspoon chicken bouillon, or to taste (or salt)
• 1 teaspoon toasted sesame oil

Instructions

1. Step 1: Place the rice in a medium-sized bowl and cover with water. Gently rinse the rice with your fingers a few times and drain. Repeat rinsing one to two more times, then drain well.
2. Step 2: Instant Pot method: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and cook at high pressure for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes, then release any remaining pressure carefully. Avoid using quick release immediately as the starchy congee can clog the valve.
3. Step 3: Stovetop method: In a large pot, combine the rinsed rice, chicken broth, and 4 cups water. Bring to a simmer over medium-high heat, then reduce heat to low. Cover the pot with the lid slightly ajar to allow steam to escape and prevent boiling over. Simmer for about 30 minutes, stirring frequently as the congee thickens and becomes sticky.
4. Step 4: While the congee is cooking, place the thinly sliced chicken in a bowl. Add 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Mix well until the chicken is evenly coated and set aside to marinate.
5. Step 5: When the congee is cooked, add the marinated chicken, sliced green onions, and chicken bouillon to the pot or Instant Pot. Use medium heat or the sauté function for the Instant Pot. Stir constantly to separate the chicken pieces and cook until the chicken turns white, about 2 minutes.
6. Step 6: Stir in the toasted sesame oil, then taste the congee and adjust seasoning with additional salt if needed.
7. Step 7: Serve the congee hot in small bowls for a comforting meal.

Tips & Variations

• Use chicken thighs instead of breast for a juicier, more flavorful congee.
• For extra aroma, add a few slices of dried scallops or shrimp during cooking.
• Try topping with fresh cilantro, fried shallots, or a drizzle of soy sauce for added flavor.
• If you prefer a thinner congee, add more broth or water during simmering.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the texture as it thickens upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for congee?

Short grain or medium grain white rice is preferred for a creamy texture, but you can also use jasmine rice or even jasmine mixed with glutinous rice for a stickier congee. Avoid long grain rice as it tends to be less starchy.

Do I have to use Shaoxing wine?

Shaoxing wine adds a subtle depth of flavor, but dry sherry can be a good substitute. If you prefer to avoid alcohol, you can omit it, though the taste may be slightly less complex.

Creamy Chicken Congee (Instant Pot and Stovetop Options) Recipe

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4.4 from 141 reviews

This comforting Chicken Congee recipe offers a warm, savory rice porridge made with tender chicken breast, aromatic ginger, and the subtle flavor of Shaoxing wine. The recipe includes both Instant Pot and stovetop methods, providing flexibility and convenience for any home cook. Perfect as a soothing meal, this traditional Asian dish is creamy, hearty, and easy to customize.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Chicken Marinade

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

For the Congee

• 1/2 cup uncooked short grain white rice (or medium grain)
• 4 cups chicken broth
• 1 tablespoon Shaoxing wine (or dry sherry)
• 2 large slices of ginger
• 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 several times with your fingers, draining each time. Repeat one to two more times for clean rice, then drain well.
2. Instant Pot Method – Combine Ingredients: Place the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices into the Instant Pot.
3. Instant Pot Cooking: Set the Instant 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 to fully depressurize. Avoid immediate quick release after cooking to prevent clogging from starchy congee.
4. Stovetop Method – Start Congee: In a large pot, combine the rinsed rice, chicken broth, and 4 cups of water. Bring to a simmer over medium-high heat.
5. Simmer on Stovetop: Reduce heat to low, cover the pot leaving a slight gap for steam to escape, and simmer for 30 minutes. Stir frequently to avoid sticking and boiling over. The congee will thicken to a creamy consistency.
6. Marinate the Chicken: While the congee cooks, mix the sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch in a bowl until evenly coated. Set aside to marinate.
7. Cook the Chicken in Congee: When the congee is cooked, add the marinated chicken, sliced green onions, and chicken bouillon to the pot or Instant Pot on sauté mode. Stir constantly to separate chicken pieces and cook until the chicken turns opaque and white, about 2 minutes.
8. Finish and Season: Stir in 1 teaspoon toasted sesame oil. Taste the congee and adjust salt as needed.
9. Serve: Ladle the hot congee into bowls and enjoy immediately for a warming meal.

Notes

• Shaoxing wine adds authentic flavor, but dry sherry can be substituted.
• Short grain rice gives the best creamy texture; medium grain is also acceptable.
• Do not rush releasing pressure on the Instant Pot to avoid clogging from starch.
• Stirring frequently during stovetop simmering prevents sticking and spills.
• Adjust seasoning with salt or chicken bouillon to taste at the end.
• Use chicken thighs for juicier, more flavorful meat if preferred.
• Congee thickness can be adjusted with extra broth or water depending on preference.

Keywords: chicken congee, instant pot congee, chicken rice porridge, easy congee recipe, Chinese comfort food, chicken porridge