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Creamy Chicken Congee (Jook) Recipe

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4 from 15 reviews

This comforting Chicken Congee recipe features tender chicken breast simmered in a fragrant, creamy rice porridge made with jasmine rice and low-sodium chicken stock. Seasoned with ginger, green onions, and a hint of white pepper, this traditional Asian-style rice soup is perfect for a nourishing breakfast or soothing meal any time of day.

Ingredients

Chicken Seasoning

  • 1 1/2 pounds boneless, skinless chicken breasts, very thinly sliced
  • 2 tablespoons finely minced ginger
  • 3 green onions, whites chopped and greens thinly sliced lengthwise, divided
  • 2 teaspoons chicken bouillon
  • 1 teaspoon ground white pepper

Rice and Stock

  • 1 cup jasmine rice
  • 10 cups low-sodium chicken stock
  • Salt, to taste

Garnish

  • 1 (2-inch) piece ginger, peeled and sliced into thin matchsticks
  • Scallion greens (from the 3 green onions), thinly sliced lengthwise

Instructions

  1. Season the chicken: In a medium bowl, combine the thinly sliced chicken breast, minced ginger, chopped white parts of the green onions, chicken bouillon, and ground white pepper. Stir well to evenly coat the chicken. Cover and refrigerate until ready to use.
  2. Prepare the rice: Rinse the jasmine rice under cold water repeatedly until the water runs clear to remove excess starch. Drain thoroughly using a strainer or fine sieve.
  3. Cook the congee base: Pour the 10 cups of low-sodium chicken stock into a large pot and bring it to a rolling boil over high heat. Reduce to medium heat and add the rinsed rice. Gently swirl the pot to evenly distribute the rice in the stock. Partially cover the pot with the lid slightly ajar to allow steam to escape.
  4. Simmer the rice: Maintain a low simmer for approximately 1 hour and 30 minutes without stirring. Cook until the rice grains have expanded and mostly broken down, creating a creamy, smooth porridge consistency.
  5. Add the chicken: Remove the lid and gently stir the congee to loosen it up. Add more stock or water if you prefer a thinner consistency. Submerge the seasoned chicken slices into the congee, breaking them apart with a spoon as you stir. Continue cooking over medium heat, stirring frequently, for 10 to 15 minutes until the chicken is fully cooked and no longer pink.
  6. Season and garnish: Taste the congee and add salt as needed. Serve the chicken congee hot in bowls, garnished with thin matchstick slices of fresh ginger and the thinly sliced scallion greens for a fresh, crisp contrast.
  7. Storage tips: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The congee will thicken upon resting; reheat with additional stock or water to restore the desired consistency.

Notes

  • This recipe uses low-sodium chicken stock and chicken bouillon to provide flavor while allowing control over salt levels.
  • Do not stir the rice while it simmers to achieve a silky texture and avoid clumping.
  • The long simmering process naturally thickens the congee and breaks down the rice.
  • You can substitute chicken thighs for chicken breasts for a richer flavor, adjusting cooking time accordingly.
  • Garnish with additional toppings like soy sauce, sesame oil, or fried shallots for extra flavor if desired.

Find it online: https://recipeplenty.com/creamy-chicken-congee-jook-recipe/