Chicken Congee is the ultimate comfort food in most southeast Asian cultures and today, I will show you the easiest method to cook this Chicken Congee Recipe. I have made this recipe in conjunction with my passive cooking method hundreds of times by now and it consistently comes out the same. No chefs needed here – just an appetite for good Asian comfort food.
If you grow up in Western cultures, Chicken Noodle Soup is your equivalent for Chicken Congee. It is comfort food at its best especially when you are sick.
There are only a handful of ingredients needed for this Chicken Congee Recipe. Rice, garlic, green onions, ginger and chicken. Very straight forward list but let’s talk about the chicken. I always use bone-in chicken for this recipe! Why? Because your Chicken Congee just tastes so much better. The bones add all the chicken flavor into the broth as well as all the good nutrients. If you believe in the healing power of bone broth, you will totally agree with me in using bone-in chicken. And it is super economical. Chicken thighs, chicken legs or chicken quarters can usually be found in most grocery stores for less than $1 per pound.
Rice to Water Ratio:
Have you ever looked for congee recipes and the instructions says “add lots of water”. Well, what’s the definition of “lots of water”? My rule of thumb is 1:10 rice to water ratio. For me personally, the texture and the liquidity of the Congee is perfect with a 1:10 ratio. Easy to remember, right?
Easiest Cooking Method
Okay, we learned about the rice to water ratio so far today which is really critical. Combine that knowledge with my passive cooking method, you will be the queen or king of this Chicken Congee recipe in no time!
Once you have sautéed the aromatics (ginger, garlic and green onions), add the thoroughly washed rice and cook until rice is translucent. Then you want to add the water and chicken and bring your pot to a light rolling boil. For a pot with 10 cups of water, this process should take about 10-12 minutes. You will need to skim off the impurities and excess fats that will come up to the top. When you have reached the light rolling boiling stage, set your timer for 8 minutes. When the timer goes off, you turn OFF the heat and put ON the lid. Set timer for 30 minutes now. The congee and the chicken will cook perfectly in the residual heat!
This passive cooking method is fool-proof and the texture of your congee will always be consistent. Once you have tried my Chicken Congee recipe and you want the texture of the rice to be mushier, then you want to cook at a light rolling boil for 9-10 minutes before you turn off the heat. You are the boss in your kitchen!
Now that I have revealed my personal secrets on how to cook the perfect Chicken Congee, I would love for you to give this recipe a try. Watch my video tutorial to see the entire cooking process.
Chicken Congee Recipe | Easiest Method
- 2 lbs. Bone-In Chicken
- 1 Cup Rice
- 10 Cups Water
- 4 Green Onions – white part only – crushed
- 2-3 cloves of Garlic – crushed
- 2-3 thumb size pieces of Ginger – crushed
- 2.5 TBSP Fish Sauce
- 1 TBSP Rock Sugar
- White Pepper
- Green Onions – chopped
- Cilantro – chopped
Use the back of your knife or a pester to crush ginger, garlic and green onions. This will release all the beautiful flavors.
Heat 1 TBSP of oil in a medium size pot. Add crushed ginger, garlic and green onions and sautée for a few minutes to develop the flavors of these aromatics.
Add your thoroughly washed rice and continue to sautée until the rice turns translucent. Continue to stir the rice during this process so it doesn’t burn.
Add water and chicken and bring the pot to a light rolling boil over medium heat.
Skim of any impurities and excess fats that will come to the top.
Once the pot has some to alight rolling boil, set your timer for 8 minutes. Continue to skim off the top as needed.
When the timer goes off at 8 minutes, you want to turn OFF the heat and put ON the lid.
Now set the timer for 30 minutes. Do not open the lid during this period!
After 30 minutes, your chicken congee will be perfectly cooked.
Now season your congee with rock sugar and fish sauce.
To serve, sprinkle with a little bit of white pepper and garnish with chopped green onions and cilantro!