Description

This comforting chicken congee recipe is perfect for cozy evenings, featuring tender marinated chicken cooked with creamy short grain rice in flavorful chicken broth. Enhanced with aromatic ginger, Shaoxing wine, and toasted sesame oil, this warm and nourishing dish provides a soothing meal that’s easy to prepare using either an Instant Pot or stovetop method.

Ingredients

Scale

Chicken and Marinade

8 oz Chicken Breast or Thigh (Use thigh for a richer flavor.)
1 tablespoon Shaoxing Wine (for marinating)
1/2 teaspoon Salt (for marinating)
1 teaspoon Cornstarch (for marinating)

Congee Base

1/2 cup Short Grain White Rice (Key for creamy texture.)
4 cups Chicken Broth (Quality broth enhances flavor.)
2 teaspoons Shaoxing Wine (Adds depth to the chicken flavor.)
2 large slices Ginger (Provides aromatic flavor.)
1/4 teaspoon Chicken Bouillon (Optional for extra flavor.)

Finishing Touches

2 Green Onions (Thinly sliced for freshness.)
1 teaspoon Toasted Sesame Oil (Enhances fragrance and richness.)
Salt (to taste)

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Instructions

Rinse the Rice: Rinse the short grain white rice several times under cold water until the water runs clear to remove excess starch and ensure a smooth, creamy congee texture.
Cook the Congee Base: For Instant Pot method: Combine rinsed rice, chicken broth, 2 teaspoons Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and cook on high pressure for 15 minutes, then allow natural release. For stovetop method: In a large pot, combine rinsed rice, chicken broth, ginger slices, and optional chicken bouillon. Bring to a simmer over medium heat with the lid slightly ajar. Let it simmer gently for about 30 minutes, stirring occasionally to prevent sticking.
Prepare the Chicken: Slice the chicken breast or thigh into thin strips. Marinate the slices in 1 tablespoon Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch for at least 5 minutes to tenderize and flavor the meat.
Incorporate Chicken and Onions: Once the congee base is cooked and creamy, stir in the marinated chicken slices and thinly sliced green onions. Cook for an additional 2 minutes to ensure the chicken is fully cooked and tender.
Finish and Season: Stir in 1 teaspoon toasted sesame oil to add depth and fragrance to the dish. Adjust salt to taste. Serve the congee hot, garnished with extra green onions if desired for added freshness and texture.

Notes

You can use either chicken breast or thigh; thighs provide richer flavor and more tenderness.
The Instant Pot method shortens cooking time significantly compared to stovetop simmering.
If you don’t have Shaoxing wine, dry sherry or a mild rice wine vinegar can be a substitute.
To make the congee thicker or thinner, adjust the amount of chicken broth as desired.
Optional chicken bouillon enhances umami but can be omitted for a lighter dish.
The toasted sesame oil should be added at the end to preserve its aroma.