Description
This Chicken Congee recipe offers a comforting, creamy rice porridge infused with ginger and Shaoxing wine, enriched with tender chicken slices. It features two cooking methods: a quick Instant Pot technique for convenience and a traditional stovetop approach for classic flavors. Perfect for a nourishing meal, this dish combines simple ingredients into a warming Asian comfort food classic.
Ingredients
Chicken Marinade
- 8 oz chicken breast or tender, or thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
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
- Rinse the Rice: Place the rice in a medium bowl and cover with water. Gently rinse the rice with your fingers, then drain. Repeat rinsing one to two more times until the water is clear, then drain well to remove excess starch.
- Prepare Congee in Instant Pot: Combine the rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and set to high pressure for 15 minutes. After cooking, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure. This gentle release prevents clogging from the starchy congee.
- Prepare Congee on the Stovetop: In a large pot, combine the rinsed rice, chicken broth, and 4 cups of water. Bring to a simmer over medium-high heat, then reduce heat to low. Cover the pot leaving a small gap to allow steam to escape and prevent boiling over. Simmer for 30 minutes, stirring frequently to maintain even cooking and prevent sticking until the congee becomes thick and creamy.
- Marinate the Chicken: While the congee cooks, toss the thinly sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch in a medium bowl. Mix thoroughly to coat and let it marinate briefly to absorb the flavors.
- Cook the Chicken with Congee: When the congee is ready, stir in the marinated chicken, green onions, and chicken bouillon. Turn the heat to medium (or use the sauté function on the Instant Pot). Stir constantly to separate the chicken and cook until the chicken just turns white, about 2 minutes.
- Finish and Serve: Add 1 teaspoon toasted sesame oil to the congee and stir well. Taste and adjust seasoning by adding extra salt if needed. Serve the hot congee in individual bowls for a warm and savory meal.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the water or broth quantity depending on preferred congee thickness.
- For a richer flavor, use chicken broth instead of water.
- Stir frequently during stovetop cooking to avoid burning on the bottom.
- Allow natural pressure release when using pressure cooking to prevent clogging from starchy liquid.
