Dinner

Creamy Chicken Congee with Ginger and Green Onions Recipe

ByRita Bennet February 8, 2026February 8, 2026

Introduction

Chicken congee is a comforting and nourishing rice porridge that’s perfect for any time you want something warm and soothing. This easy recipe uses simple ingredients to create a flavorful, creamy dish that’s great for breakfast, lunch, or dinner.

The image shows a white bowl filled with three main layers: a thick, creamy rice porridge in a light beige color forms the base, with a slightly glossy and soft texture; on top of this, there are small green rings of fresh sliced scallions scattered on one side; the third layer features tender cooked chicken pieces in a light pinkish-beige color partially submerged in the porridge near a spoon lifting some chicken; the bowl is placed on a wooden board, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup jasmine rice, rinsed
8 cups chicken stock

2 boneless skinless chicken breasts
1 tablespoon fresh ginger, thinly sliced

2 garlic cloves, minced
1 teaspoon salt

1/2 teaspoon white pepper
2 green onions, sliced (for garnish)
1 tablespoon soy sauce (optional)

1 tablespoon sesame oil (for garnish)

Instructions

Step 1: Rinse the jasmine rice under cold water until the water runs clear. Drain well.
Step 2: In a large pot, combine the rice, chicken stock, ginger, garlic, and salt. Bring to a boil over medium-high heat.

Step 3: Add the chicken breasts to the pot. Reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally to prevent the rice from sticking.
Step 4: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and continue cooking for another 10-15 minutes until the porridge is thickened to your liking.
Step 5: Season the congee with white pepper and soy sauce if desired. Ladle into bowls, drizzle with sesame oil, and garnish with sliced green onions before serving.

Tips & Variations

Use leftover cooked chicken to save time and add shredded pieces during the last 10 minutes of cooking.
Adjust the thickness by adding more stock or water for a thinner congee or cooking longer for a thicker texture.
Add a boiled egg, mushrooms, or century egg for extra flavor and variety.

Storage

Store leftover congee in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or stock to loosen the texture as needed.

How to Serve

A white ceramic bowl holds a warm, thick rice porridge with a pale beige color and a soft, slightly lumpy texture. On top, there are small pieces of tender light pink chicken placed slightly to the right side of the bowl, partially lifted by a shiny silver spoon. Scattered green onion slices add a bright green contrast near the center. Tiny crispy golden-brown bits are sprinkled around the chicken, adding a crunchy element. The bowl sits on a wooden board, and the scene is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for congee?

Yes, while jasmine rice is commonly used for its fragrance, you can use other white rice varieties like long-grain or short-grain rice. Just keep in mind the cooking time and texture may vary slightly.

Is chicken congee suitable for freezing?

Chicken congee can be frozen, but the texture of the rice may change slightly after thawing. If freezing, store in a freezer-safe container for up to one month and thaw overnight in the refrigerator before reheating.