Description
This comforting Chicken Congee recipe offers a creamy, savory rice porridge infused with ginger and Shaoxing wine, made easily using an Instant Pot or stovetop. Perfect for a warm and nourishing meal, it's topped with tender sliced chicken, green onions, and toasted sesame oil for a rich flavor. Ideal for those seeking a hearty yet light dish that evokes traditional Chinese flavors.
Ingredients
For the Congee Base
- 1/2 cup uncooked short grain white rice (or medium grain)
- 4 cups chicken broth
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 large slices of ginger
For the Chicken
- 8 oz chicken breast, tender, or thigh, thinly sliced
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
For Garnish and Seasoning
- 2 green onions, thinly sliced
- 1/4 teaspoon chicken bouillon (or to taste; substitute with salt if preferred)
- 1 teaspoon toasted sesame oil
Instructions
- Rinse the Rice: Place the rice in a medium-sized bowl and add water to cover. Gently rinse the rice a few times with your fingers, then drain. Repeat rinsing 1 to 2 more times until the water runs clear. Drain thoroughly.
- Cook Congee in Instant Pot: Combine rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Seal the lid and set to high pressure for 15 minutes. After cooking, allow the pressure to release naturally for at least 10 minutes before releasing any remaining pressure quickly. Be cautious not to do a quick release immediately, as the starchy congee might clog the valve.
- Stovetop Congee Method: In a large pot, combine the rice, chicken broth, and 4 cups water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low and cover the pot with the lid slightly ajar by a finger-width gap to let steam escape. Simmer gently for about 30 minutes, stirring frequently to prevent sticking, until the congee becomes thick and creamy.
- Marinate the Chicken: While the congee cooks, mix the thinly sliced chicken with 2 teaspoons Shaoxing wine, 1/2 teaspoon salt, and 1 teaspoon cornstarch in a medium bowl. Stir well to coat evenly and set aside to marinate.
- Cook the Chicken in the Congee: When the congee has reached the desired texture, add the marinated chicken, thinly sliced green onions, and chicken bouillon. Turn the heat to medium (or use the sauté function on the Instant Pot). Stir constantly to separate the chicken pieces and cook until the chicken turns white and is cooked through, about 2 minutes.
- Finish and Serve: Stir in 1 teaspoon toasted sesame oil to enhance the aroma and flavor. Taste the congee and adjust salt as needed. Ladle the congee into bowls and serve hot for a comforting meal.
Notes
- You can use chicken breast, tenderloin, or thigh based on preference; thigh adds more richness.
- The recipe uses Shaoxing wine for authentic flavor, but dry sherry is a suitable substitute.
- When pressure cooking, allow natural pressure release to avoid clogging due to starch.
- Frequent stirring during stovetop cooking prevents sticking and ensures a creamy texture.
- Adjust the thickness of the congee by simmering longer for thicker or adding more broth for thinner consistency.
- Garnish with extra green onions, fried shallots, or a drizzle of soy sauce for variation.
