Chicken Congee
Author: Andrea Giang
Warm and comforting congee filled with shredded chicken then topped with cilantro, fried scallions, and chili garlic oil. This chicken congee is delish and perfect for a cold day.
  • 1 tablespoon olive oil
  • ⅔ cups uncooked short grain rice, rinsed
  • 1 teaspoon minced garlic
  • 7 cups chicken broth
  • ½ cup shredded chicken
  • Salt and pepper, to taste
  • Toppings
  • Shredded chicken
  • Cilantro
  • Chili Pepper
  • Sambal
  • Chili garlic oil
  • Scallions
  • Fried Onions
  1. In a small or medium sized skillet or pot, add a little bit of olive oil over low to medium heat. Once the oil is heated, add the short grain rice and minced garlic. Cook for several minutes until the garlic is aromatic and the rice has started to brown.
  2. Pour the chicken broth into the pot, add slices of ginger, and let the rice cook for at least 40 minutes. The longer you cook the congee, the more flavorful it will be. The grains will have softened after absorbing all the broth. It will have thickened to the consistency of oatmeal. Remember to stir the pot every few minutes to make sure that the rice doesn’t stick and clump up together at the bottom.
  3. At the end when ready to serve, stir in the shredded chicejn. Taste the congee and adjust the taste with salt and pepper.
  4. Serve this leftover chicken congee warm with your favorite toppings.
Recipe by Ask Anna at