Description
This comforting Chicken Congee recipe offers two cooking methods: Instant Pot for convenience and stovetop for traditional texture. Made with tender chicken, short grain rice, ginger, and fragrant Shaoxing wine, this creamy rice porridge is perfect for a wholesome meal or soothing comfort food.
Ingredients
Scale
Chicken Marinade
- 8 oz chicken breast or tender, or thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Congee Base
- 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: Add the rice to a medium-sized bowl and cover with water. Gently rinse the rice a few times using your fingers, then drain. Repeat rinsing one to two more times and drain well to remove excess starch.
- Cook Rice in Instant Pot (Method 1): Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices in your Instant Pot. Seal the lid and set to high pressure for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes before completing a quick pressure release. This prevents clogging from the starchy congee.
- Cook Rice on Stovetop (Method 2): In a large pot, combine the rinsed rice, ginger slices, chicken broth, and 4 cups of water. Bring to a simmer over medium-high heat, then reduce to low heat. Leave the pot partially covered with a finger-wide gap to let steam escape and prevent boiling over. Simmer gently for 30 minutes, stirring frequently to avoid sticking, until the congee thickens to a creamy consistency.
- Marinate the Chicken: While the congee cooks, place the sliced chicken in a medium bowl. Add 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch. Mix thoroughly to coat the chicken evenly, then set aside to marinate.
- Add Chicken and Season the Congee: Once the congee base is ready (in either method), add the marinated chicken, green onions, and chicken bouillon. Set to medium heat (or use the sauté function if using Instant Pot). Stir constantly to separate the chicken pieces and cook until the chicken turns white, about 2 minutes.
- Finish with Sesame Oil and Seasoning: Stir in 1 teaspoon toasted sesame oil to add fragrance. Taste the congee and adjust salt seasoning if needed.
- Serve: Ladle the hot chicken congee into bowls and enjoy immediately for a comforting meal.
Notes
- If using a pressure cooker instead of an Instant Pot, cook the congee over medium heat until pressure is reached, then cook on low for 15 minutes.
- Do not use a quick pressure release immediately after cooking in the Instant Pot as it may clog the valve due to starchy liquid.
- Frequent stirring during stovetop cooking prevents sticking and burning.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust the thickness of the congee by adding more water or broth if desired.
