Chicken Congee Shaoxing Ginger

Chicken congee is my go-to bowl of comfort whenever anyone in my family feels under the weather or needs a gentle, soothing meal. This recipe transforms basic pantry ingredients and leftover rice into a creamy, deeply savory porridge that you can top with whatever you like. Whether made on the stove or in an Instant Pot, it is as nourishing as it is restorative and endlessly adaptable for any busy weeknight or quiet weekend.

I discovered congee when I was looking for an easy, warming meal after my youngest was sick. Now even healthy days bring requests for this cozy dish because it is so satisfying and easy to make together.

Ingredients

• Chicken breast thigh or tenderloin: Sliced thinly for quick cooking and maximum tenderness
• Shaoxing wine: Boosts flavor and eliminates any raw chicken taste; use dry sherry if you cannot find it
• Salt: Enhances and rounds out the savory depth
• Cornstarch: Locks moisture into the chicken during marination keeping it juicy in the congee
• Short grain or medium grain white rice: Creates that signature creamy texture; seek out a fresh bag for the best results
• Chicken broth: Lays the foundation for flavor; your choice here really shines so choose a low sodium or homemade if possible
• Ginger slices: Infuse a subtle warmth and aroma; pick plump juicy knobs
• Green onions: Brighten and add color; look for firm greens with no wilting
• Chicken bouillon or extra salt: Adds a final savory punch; powders dissolve fastest
• Toasted sesame oil: Lends a nutty finishing aroma; go for pure roasted oil for the best taste

Step-by-Step Instructions

Prepare the Rice:

Rinse the rice well by gently swirling with your fingers in a bowl of water then draining. Repeat this once or twice more. The goal is to remove excess starch and prevent gumminess. Drain thoroughly before cooking.

Pressure Cooker Method:

Combine rinsed rice, chicken broth, Shaoxing wine, and ginger in the Instant Pot. Set to cook on high pressure for fifteen minutes. Allow the pressure to release naturally for at least ten minutes before quick releasing to prevent splatter and clogging. From here, add chicken as described below.

Stovetop Method:

Place rinsed rice, chicken broth, and water into a large pot. Bring to a gentle simmer over medium high, then decrease heat to low. Leave the lid slightly ajar to prevent boiling over. Simmer for about thirty minutes, stirring often near the end until congee is thick and rice grains break apart. Continue with chicken as below.

Marinate and Cook Chicken:

While congee simmers, combine thinly sliced chicken, Shaoxing wine, salt, and cornstarch in a bowl. Toss until evenly coated and set aside so the flavors infuse.

Finish the Congee:

Once congee reaches creamy texture, add marinated chicken, green onions, and bouillon. Increase heat to medium or switch to sauté for Instant Pot. Stir constantly to gently separate meat and cook until just white, about two minutes.

Add Finishing Touches:

Pour in toasted sesame oil. Give everything a thorough final stir. Taste for seasoning and adjust with more salt as needed.

Serve Up Comfort:

Spoon congee into bowls while steaming hot. Sprinkle with extra green onions or any favorite toppings. Enjoy immediately.

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My favorite part is that beautiful nutty aroma from toasted sesame oil at the end. It always reminds me of my grandmother who never skipped that step and it has become a comfort signal for my family too. On chilly mornings, we all gather around steaming bowls and add our own touches.

Storage Tips

Congee thickens as it cools, so store leftovers in airtight containers in the fridge and add a splash of broth or water to loosen it when reheating. It keeps well up to three days and you can freeze it for a couple of months; just rewarm gently over low heat.

Ingredient Substitutions

Feel free to swap in turkey or leftover roast chicken; just shred before adding at the end. For vegetarians, mushroom broth and cubed tofu give wonderful results. Brown rice can replace white but increase simmer time and expect a heartier bite.

Serving Suggestions

Top each bowl with crispy fried shallots, a few drops of soy sauce, soft boiled eggs, or sautéed greens for more nutrition and flavor. Sometimes I add a bit of chili crisp for a gentle heat that wakes up the tastebuds.

Cultural Context

Chicken congee has roots in many countries but is especially close to home in Chinese kitchens where it is a staple for breakfast or soothing sick days. Every family tweaks their method and toppings, so do not hesitate to make it your own comfort dish.

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A bowl of congee is more than a meal—it is a warm hug in a dish, perfect for bringing comfort through every season.

Frequently Asked Questions

→ How do I make the rice extra creamy?

Simmer the rice longer, stir frequently near the end, and use enough broth to let the grains break down fully, resulting in a creamy texture.

→ Can I use chicken thigh instead of breast?

Yes, both chicken breast and thigh work well. Thigh adds extra juiciness and flavor.

→ What can I substitute for Shaoxing wine?

Dry sherry is a suitable alternative, offering a similar aroma to complement the dish.

→ How do I prevent the congee from sticking when cooking on the stovetop?

Stir the pot often, especially toward the end of cooking, and keep the heat low to avoid sticking or burning.

→ When should I add the chicken to the congee?

Add the marinated chicken toward the end, stirring constantly, and cook just until the pieces turn white and tender.