Chicken Congee Recipe


  • 1 cup of jasmine rice
  • 6 cups of chicken broth
  • 2 chicken breasts
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 inch piece of ginger, finely chopped
  • Optional garnishes – chopped spring onions, cilantro, fried shallots, soy sauce, sesame oil


  1. Rinse the jasmine rice under cold water until the water runs clear. Set aside.
  2. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until they become translucent.
  3. Add the minced garlic and ginger to the pot and sauté for another minute.
  4. Next, add the chicken breasts to the pot, season with salt and pepper, and cook until they’re no longer pink in the middle.
  5. Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.
  6. In the same pot, add the rinsed rice and the chicken broth. Bring the mixture to a boil.
  7. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour until the rice breaks down and thickens to a porridge-like consistency. Stir occasionally to prevent sticking.
  8. Return the shredded chicken to the pot and stir into the congee.
  9. Serve hot with your choice of garnishes.

Enjoy your wholesome chicken congee!