Creamy Rice Porridge with Chicken (Comforting Chicken Congee)

Prep Time 15 mins
Cook Time 60 mins
Rest Time 5 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 95  C
Servings: 4
Best Season: All Seasons
Description

A warm, comforting bowl of creamy rice porridge with tender shredded chicken, slow-cooked to silky perfection. This easy and nourishing dish is ideal for cozy meals, recovery days, or simple family dinners, packed with flavor and gentle on the stomach.

Ingredients
    For the Rice Porridge Base
  • 1 cup jasmine rice (washed thoroughly until water runs clear)
  • 8 cups water or chicken stock (for richer flavor)
  • 1 tsp salt (adjust to taste)
    • For the Chicken
  • 2 cups cooked chicken (shredded; boiled or leftover roasted chicken)
  • 1 tbsp ginger (finely grated)
  • 2 cloves garlic (minced)
    • For Flavoring
  • 1 tbsp soy sauce (optional)
  • 1 tsp sesame oil
  • 0.5 tsp black pepper
    • For Garnish (Optional but Recommended)
  • 2 tbsp spring onions (finely chopped)
  • 1 boiled egg (halved per serving)
  • 1 tsp chili oil or green chili (optional)
  • Fresh coriander leaves (small handful)
Instructions
    Prepare the Rice
  1. 1
    Wash the rice 2–3 times until the water becomes clear. This removes excess starch and prevents overly sticky texture. Drain well before cooking.
    2. Start the Porridge Base
  2. 2
    In a large pot, add the washed rice and water (or chicken stock). Bring to a boil over medium-high heat, then reduce to a low simmer. Stir occasionally to prevent sticking.
    3. Slow Cook to Creamy Texture
  3. 3
    Let the rice cook gently for 45–60 minutes. Stir every 5–10 minutes, slightly mashing the rice with a spoon as it softens. This creates the signature creamy, porridge-like consistency.
    4. Add Aromatics
  4. 4
    Add grated ginger and minced garlic into the pot. Stir well and allow it to cook for another 5–10 minutes, letting the aroma infuse deeply into the porridge.
    5. Add Chicken
  5. 5
    Add the shredded chicken to the pot. Mix thoroughly so the chicken absorbs the flavor of the porridge. Let it cook for another 10 minutes.
    6. Season the Porridge
  6. 6
    Add salt, black pepper, soy sauce (if using), and sesame oil. Stir well and taste. Adjust seasoning based on preference.
    7. Final Texture Adjustment
  7. 7
    If the porridge is too thick, add a little hot water or stock to loosen it. If too thin, simmer for a few more minutes until desired consistency is reached.
    8. Rest Before Serving
  8. 8
    Turn off the heat and let the porridge sit for 5 minutes. This allows flavors to settle and the texture to thicken slightly.
    9. Garnish and Serve
  9. 9
    Serve hot in bowls. Top with spring onions, boiled egg, coriander, and optional chili oil for extra flavor.
Note

Rice choice: Jasmine rice gives the best creamy texture, but any white rice works.

Make it richer: Use full chicken broth instead of water.

For extra creaminess: Stir more frequently and mash the rice slightly.

Storage: Store in an airtight container in the fridge for up to 3 days. Reheat with added water or stock.

Freezing: Not recommended, as texture may change.

Variation: Add vegetables like carrots or mushrooms for extra nutrition.

Keywords: easy, healthy, comfort food, budget-friendly, one-pot
Read it online: https://petitepanini.com/recipe/creamy-rice-porridge-with-chicken-comforting-chicken-congee/