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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/creamy-chicken-congee-instant-pot-and-stovetop-options-recipe/