Description
This Chicken Congee recipe offers a silky, smooth, and richly flavored rice porridge that is deeply comforting and perfect for any occasion. Using authentic Chinese ingredients and methods, you can prepare this dish either on the stovetop or conveniently in an Instant Pot. The recipe features tender chicken cooked within a savory and warming broth, enhanced by ginger, green onions, and sesame oil. It is adaptable to gluten-free diets by substituting dry sherry for Shaoxing wine.
Ingredients
Marinating
- 8 oz chicken breast 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 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
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 and draining 1-2 more times until water runs clearer, then drain well.
- Cook Rice and Broth (Instant Pot Method): Combine the rinsed rice, chicken broth, Shaoxing wine, and ginger slices in the Instant Pot. Cook at high pressure for 15 minutes. Allow natural pressure release for at least 10 minutes before quick releasing any remaining pressure. Avoid immediate quick release to prevent clogging from starchy congee.
- Cook Rice and Broth (Stovetop Method): In a large pot, combine rice, ginger slices, chicken broth, and an additional 4 cups of water. Bring to a simmer over medium-high heat, then reduce to low. Cover with the lid slightly ajar to allow steam to escape and prevent boiling over. Simmer for 30 minutes, stirring frequently as the congee thickens and becomes sticky.
- Marinate the Chicken: While the congee cooks, combine sliced chicken, Shaoxing wine, salt, and cornstarch in a medium bowl. Mix thoroughly to coat the chicken evenly and set aside to marinate.
- Add Chicken and Green Onions: Once the congee has reached desired consistency, add the marinated chicken, sliced green onions, and chicken bouillon to the pot or Instant Pot. Set stovetop to medium heat or use the sauté function on the Instant Pot. Stir constantly to separate chicken pieces and cook until chicken just turns white, about 2 minutes.
- Finish and Season: Stir in toasted sesame oil and taste the congee. Adjust salt if needed to your preference.
- Serve: Transfer the hot chicken congee into small bowls and serve immediately for best taste and temperature.
Notes
- If cooking on the stovetop, add a little extra chicken stock or water as needed to compensate for evaporation during simmering.
- For gluten-free version, substitute dry sherry in place of Shaoxing wine.
- Stir frequently during cooking to prevent the congee from sticking to the pot and burning.
- Natural pressure release in Instant Pot helps prevent valve clogging due to starchy congee.
- Use medium or short grain rice for the best texture.
