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• What Is Chicken Congee?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Chicken Congee Recipe

There’s nothing quite as soothing as a bowl of chicken congee simmered low and slow until the rice breaks down into a silky, savory porridge. This version takes it up a notch with crispy chicken skin on top and a fully loaded toppings bar, making it the kind of cozy, hearty meal you’ll want to make again and again.

What Is Chicken Congee?

Congee is a rice porridge enjoyed across many Asian cuisines, made by simmering rice in a large amount of liquid until the grains soften and break down into a thick, creamy consistency. It’s often eaten for breakfast or as a comforting meal any time of day, especially when you’re feeling under the weather.

This chicken congee recipe uses bone-in, skin-on chicken thighs to build a deeply flavorful broth right in the same pot as the rice, then shreds the meat back into the porridge at the end. The chicken skin gets rendered and baked separately until shatteringly crispy, giving you a textural contrast that makes this simple dish feel special.

Tips for Cooking and Prepping

#1: Rinse the rice until the water runs clear

Rinsing removes excess surface starch so your congee cooks up creamy rather than gluey or overly gummy.

#2: Dry-brine the chicken thighs first

Salting and refrigerating the chicken uncovered for a couple of hours helps season it deeply and dries out the skin, which makes for much crispier results later.

#3: Render the skin before removing it

Cooking the chicken skin side down first renders out flavorful fat you’ll use to cook the aromatics, plus it gives the skin a head start on crisping in the oven.

#4: Stir occasionally while simmering

Congee rice likes to settle and stick to the bottom of the pot, so give it a stir every 15 minutes or so during the long simmer.

#5: Pull the chicken out before it overcooks

Removing the thighs after the first hour and letting the rice continue simmering on its own prevents the meat from becoming dry or stringy.

#6: Season at the very end

Wait to add your final salt, soy sauce, and white pepper until after the chicken is shredded back in, since the broth reduces and concentrates as it cooks.

Recipe Variations and Substitutes

You can swap the sushi rice for jasmine or another short-grain rice, though sushi rice’s higher starch content gives the creamiest texture. Boneless, skinless chicken thighs or a rotisserie chicken can be used in a pinch if you’re short on time, though you’ll miss out on the rich, chicken-infused broth and crispy skin topping.

Serving Suggestions

Ladle the congee into deep bowls and let everyone customize their own bowl with toppings like a jammy soft-boiled egg, fresh cilantro, fried shallots, chili crisp, and a drizzle of soy sauce or ponzu. It also pairs nicely with a side of pickled vegetables or a simple cucumber salad for crunch.

Storing, Make-Ahead, and Freezing Tips

Congee keeps well in the fridge for up to 4 days in an airtight container, and it actually thickens as it sits, so thin it out with a splash of water or stock when reheating. It also freezes beautifully for up to 3 months; just thaw overnight in the fridge before reheating gently on the stove.

FAQs

Why is my congee not creamy?

Congee needs a long simmer time and plenty of liquid to break down the rice fully, so if yours seems thin or grainy, keep simmering and stirring until the grains dissolve into a porridge-like texture.

Can I use leftover cooked chicken instead of raw thighs?

Yes, though you’ll lose some of the rich flavor the bones and skin add to the broth; if using leftover chicken, simmer the rice in store-bought or homemade stock and stir in the shredded chicken near the end just to warm through.

Can I make chicken congee in a slow cooker or Instant Pot?

Absolutely — you can transfer the rendered aromatics, rice, stock, and chicken to a slow cooker on low for 6-7 hours, or pressure cook on high for about 20 minutes followed by a natural release, then shred the chicken back in.

What’s the best rice to use for congee?

Short-grain rice like sushi rice works best because its higher starch content breaks down easily into a creamy, thick porridge as it simmers.

Is chicken congee gluten-free?

Yes, as written this recipe is naturally gluten-free, just be sure to use a gluten-free soy sauce or tamari if you add that as a topping or seasoning.

Chicken Congee Recipe

Prep time: 20 min | Cook time: 90 min | Total time: 110 min | Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tablespoon olive oil
• 1 (2-inch) piece of ginger
• 6 scallions
• 3/4 cup sushi rice
• 8 cups chicken stock
• 1 tablespoon toasted sesame oil
• kosher salt, to taste
• ground white pepper, to taste

Optional Toppings

• cilantro
• soft boiled eggs
• fried shallots
• chili crisp
• soy sauce or ponzu
• fresh ginger

Instructions

1. Season the chicken: Pat the chicken thighs dry with paper towels and season all over with salt and white pepper. Place them skin side up on a plate and refrigerate uncovered for 2 hours.
2. Prep the scallions and ginger: Separate the dark green parts of the scallions from the white/light green parts. Trim and discard the root ends, then thinly slice the white/light green parts into matchsticks and set aside. Thinly slice the dark green parts and reserve for garnish. Peel the ginger and cut into thin matchsticks.
3. Rinse the rice: Place the rice in a fine mesh strainer and rinse under cold water until the water runs completely clear. Set aside to dry.
4. Render the chicken skin: Heat the olive oil in a 5-6 quart Dutch oven over medium-low heat. Place the chicken thighs skin side down and cook for 5-6 minutes until some fat has rendered. Transfer the chicken back to a plate, skin side up, and let cool slightly. Remove the skin and place it on a parchment-lined baking sheet.
5. Make the congee base: Discard all but 1 tablespoon of the fat from the pot. Add the ginger and scallion whites, cooking for 2 minutes until fragrant. Stir in the rice and cook for 1 more minute, tossing well.
6. Simmer: Stir in the chicken stock and sesame oil, then return the chicken thighs to the pot. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour, stirring every 15 minutes to prevent sticking.
7. Bake the chicken skin: Preheat the oven to 350°F. Bake the chicken skin for about 20 minutes until golden and crispy. Transfer to a paper towel-lined plate to drain.
8. Shred the chicken: After 1 hour, remove the chicken thighs from the pot and continue simmering the rice, covered, for 30 more minutes. Once the chicken is cool enough to handle, shred the meat and stir it back into the congee. Season to taste with salt or soy sauce and white pepper.
9. Serve: Ladle the congee into bowls and top with crispy chicken skin, sliced scallion greens, and any additional toppings you like.

For extra flavor, save any rendered chicken fat left after step 5 and drizzle a little over each bowl before serving. The congee will continue to thicken as it sits, so add a splash of stock or water when reheating leftovers.