China / Main dishes

Chinese chicken congee

Name: Chinese chicken congee
Prep time: 10 min
Cook time: 65 min
Yield: 4 portions
Cuisine: China
Ingredients: 150 g white rice; 1500 ml water; 400 g boneless chicken thigh; 20 g ginger; 2 tbsp soy sauce; 2 spring onions

A home-cooking adaptation of chinese chicken congee, with practical ingredients and clear steps.

Prep10 min

Cook65 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rinse rice and bring to a simmer with water and sliced ginger.
Cook partly covered for 45 minutes, stirring regularly to prevent sticking.
Add chicken in small pieces and simmer another 15 minutes until chicken reaches 74°C and rice is very soft.
Stir in soy sauce and serve with sliced spring onion; add boiling water if too thick.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 292 kcal
Protein: 22.5 g
Carbs: 32.0 g
Fat: 7.4 g
Fibre: 0.8 g
Total sugar: 0.5 g
Sodium: 551 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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