Name: Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 8 oz chicken breast or thigh, thinly sliced; 2 teaspoons Shaoxing wine; 1/2 teaspoon salt; 1 teaspoon cornstarch; 1/2 cup uncooked short grain white rice (or medium grain); 4 cups chicken broth; 1 tablespoon Shaoxing wine (or dry sherry for gluten-free); 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

Jump to Recipe· 4.3 from 25 reviews

If you are craving something soothing yet packed with flavor, then this Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe is exactly what you need. This heavenly bowl features tender chicken and creamy, soft rice cooked to ultimate silkiness, creating a deeply comforting dish that feels like a warm hug in a bowl. Whether you’re under the weather, seeking a quiet breakfast, or simply want a nourishing meal, this recipe blends traditional Chinese flavors with simple ingredients you likely already have on hand. Plus, the option to make it in an Instant Pot or on the stovetop offers incredible flexibility without sacrificing any of the delicious taste or texture.

Ingredients You’ll Need

Two white speckled bowls of thick rice porridge with light beige color fill most of each bowl, showing soft pieces of white chicken scattered throughout. The porridge is topped with small, bright green rings of sliced scallions and a light drizzle of a darker brown sauce. Each bowl has a silver spoon resting inside, placed diagonally. The bowls sit on a white marbled surface; one bowl is also on a light wooden board. Near the dishes, there is a small white speckled bowl filled with dark green chopped scallions, a small wooden bowl with coarse white salt and a wooden spoon, a white ceramic container with a blue design, and a crumpled blue cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this dish lies in its simplicity. Each ingredient plays an essential role, from building the comforting texture to layering authentic flavors that bring the congee to life. Let’s look at what you’ll need to craft this delicious meal.

Chicken breast or thigh, 8 oz: Thinly sliced and tender, it adds a succulent protein component that cooks quickly and stays juicy.
Shaoxing wine, 3 teaspoons total: Infuses a subtle depth and authentic Chinese aroma; substitute with dry sherry for gluten-free versions.
Salt, 1/2 teaspoon plus to taste: Balances and enhances all the natural flavors in the dish.
Cornstarch, 1 teaspoon: Used to marinate the chicken, it tenderizes and gives a silky smooth sauce-like texture around the meat.
Short grain white rice, 1/2 cup uncooked: The cornerstone of congee, this rice creates the creamy, velvety base after slow cooking.
Chicken broth, 4 cups: This rich liquid base adds deep savory notes and elevates the entire dish.
Fresh ginger, 2 large slices: Adds a warming zing that cuts through the creaminess with a bright, aromatic freshness.
Green onions, thinly sliced: Garnish and flavor enhancer, providing a light crunch and mild onion brightness.
Chicken bouillon, 1/4 teaspoon: Optional but highly recommended for an extra boost of savory umami.
Toasted sesame oil, 1 teaspoon: The finishing touch, it imparts a nutty aroma and luxurious mouthfeel that rounds out the congee beautifully.

How to Make Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe

Step 1: Prepare and Rinse the Rice

Begin by placing the rice in a medium bowl and covering it with water. Gently wash the rice with your fingers to remove excess starch and any impurities, then drain the water. Repeat this rinsing process one or two more times until the water runs clear, ensuring your congee has a smooth and silky texture without any graininess.

Step 2: Cooking the Congee Base

You can choose between the Instant Pot or stovetop methods. For the Instant Pot, combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices inside. Seal the lid and set it to cook on high pressure for 15 minutes. Once cooking is complete, release the pressure naturally for at least 10 minutes to avoid clogging the valve with starchy liquid, then quick release any remaining pressure. For the stovetop method, put the rinsed rice, chicken broth, ginger, and an additional 4 cups of water into a large pot. Bring it to a gentle simmer over medium-high heat, then lower the heat. Cover loosely, leaving a finger-width gap in the lid to let steam escape, and simmer for about 30 minutes, stirring frequently to prevent sticking as the congee thickens.

Step 3: Marinate the Chicken

While the rice simmers, prepare the chicken by combining it with 2 teaspoons of Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch in a bowl. Mix everything well so each piece is coated evenly. This quick marinade ensures your chicken pieces will be silky, flavorful, and tender once cooked into the congee.

Step 4: Add Chicken and Final Flavors

Once the congee base is ready and has reached a luxuriously thick and creamy consistency, add the marinated chicken, green onions, and chicken bouillon into the pot or Instant Pot insert. Turn to medium heat or select the sauté function on the Instant Pot. Stir constantly to separate the chicken as it cooks through until it just turns white, about 2 minutes. Stir in the toasted sesame oil, taste for seasoning, and adjust salt as desired. This step brings all the flavors together, creating that signature silky mouthfeel you want from Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe.

How to Serve Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe

The image shows four steps of making a soup in a silver metal pot on a stove with a white marbled surface below. The first part shows light yellow broth being poured into the pot with round white grains already inside. The second part shows a silver ladle lifting the thick broth with the white grains. In the third part, green chopped spring onions and light brown seasonings are added on top of the soup in the pot. The last part shows a woman's hand using wooden chopsticks to mix the soup in the pot. The background is a dark kitchen counter with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add extra green onions for a fresh, crisp bite or sprinkle some toasted white pepper for warmth and spice complexity. A drizzle of soy sauce or a few drops of chili oil will add depth and heat if you crave a little kick. These simple additions enhance both the presentation and flavor profile beautifully.

Side Dishes

Consider pairing this congee with classic sides like pickled vegetables, century eggs, or Chinese fried dough sticks (youtiao). These textural contrasts and complementary flavors elevate the meal and provide a fuller dining experience.

Creative Ways to Present

Serve the congee in individualized small bowls topped artistically with finely chopped herbs or a few thin slices of fresh ginger. Alternatively, add a soft-boiled egg or crispy fried shallots on top to add layers of texture and interest, making your Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe feel both homey and special.

Make Ahead and Storage

Storing Leftovers

Store leftover congee in an airtight container in the refrigerator for up to three days. Because congee tends to thicken over time, you might find it even better the next day as the flavors deepen.

Freezing

You can freeze portions of the congee in freezer-safe containers for up to a month. Be sure to leave some room at the top for expansion. When thawed, the texture may be a bit thicker, so add a little hot water or broth upon reheating to restore its silky consistency.

Reheating

Reheat gently over low heat on the stovetop or use a microwave in short bursts, stirring in between. Add a splash of chicken broth or water if it becomes too thick to achieve that signature smoothness of this Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe.

FAQs

Can I use brown rice for this congee?

Brown rice has a firmer texture and longer cooking time, so it’s not ideal for the traditional silky texture this recipe aims for. If you want to experiment, soak brown rice overnight and increase cooking time significantly.

Is it necessary to use Shaoxing wine?

Shaoxing wine adds authentic depth but can be swapped with dry sherry for a gluten-free option or skipped altogether. Just keep in mind it contributes to the signature flavor profile.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are actually preferred by many for their richness and juiciness. Just slice them thinly for even cooking.

What if I don’t have an Instant Pot?

No worries at all. The stovetop method works wonderfully with just a bit more hands-on stirring and attention, producing the same smooth, comforting congee.

How can I make the congee less thick?

Simply add extra hot water or chicken broth during cooking or when reheating to reach your preferred consistency. Congee is very forgiving and easily adjustable.

Final Thoughts

This Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe is a true treasure for anyone craving nourishment that warms both body and soul. Its lush texture and comforting flavors create a soothing experience that’s easy to make at home using everyday ingredients. I encourage you to try both the Instant Pot and stovetop methods to discover your favorite way to enjoy this timeless dish. Once you do, it might just become your go-to comfort food for any occasion.

Silky Chicken Congee (Instant Pot and Stovetop Versions) Recipe

Ingredients You’ll Need