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Creamy Chicken Congee (Instant Pot and Stove Top Recipes) Recipe

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4.2 from 87 reviews

A comforting and creamy Chicken Congee recipe that can be quickly prepared using either an Instant Pot or stovetop. Made with tender chicken slices, aromatic ginger, and flavored with Shaoxing wine and toasted sesame oil, this traditional Chinese rice porridge is perfect for a warming meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 8 oz chicken breast or thigh, thinly sliced
  • 2 teaspoons Shaoxing wine
  • 1/2 teaspoon salt
  • 1 teaspoon cornstarch

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
  • 2 green onions, thinly sliced
  • 1/4 teaspoon chicken bouillon, or to taste (or salt)
  • 1 teaspoon toasted sesame oil

Instructions

  1. Rinse the Rice: Add the rice into a medium-sized bowl and cover with water. Gently rinse the rice a few times with your fingers to remove excess starch. Drain and repeat the rinsing 1-2 more times. Drain well to prepare for cooking.
  2. Prepare Instant Pot Congee (Method 1): Combine rinsed rice, chicken broth, 1 tablespoon Shaoxing wine, and ginger slices in the Instant Pot. Set to cook on high pressure for 15 minutes. After cooking, allow natural pressure release for at least 10 minutes before releasing any remaining pressure quickly to avoid clogging the valve.
  3. Prepare Stovetop Congee (Method 2): In a large pot, combine rinsed rice, chicken broth, water, and ginger slices. Bring to a simmer over medium-high heat. Reduce heat to low, partially cover with lid slightly ajar to let steam escape, and simmer for 30 minutes, stirring frequently to prevent sticking and to achieve a thick, creamy texture.
  4. 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. Set aside to marinate.
  5. Add Chicken to the Congee: Once the congee reaches desired thickness, add the marinated chicken, green onions, and chicken bouillon to the pot or Instant Pot. On the stovetop, turn the heat to medium; for Instant Pot use the sauté function. Stir constantly to separate chicken pieces and cook for about 2 minutes, until the chicken just turns white and is cooked through.
  6. Finish and Serve: Stir in 1 teaspoon toasted sesame oil for aroma and flavor. Taste the congee and adjust salt if needed. Ladle the hot congee into serving bowls and enjoy immediately.

Notes

  • Use short grain or medium grain rice for a creamier texture; jasmine rice is less ideal as it is less starchy.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Avoid using fast pressure release immediately after Instant Pot cooking to prevent clogging due to starchy congee.
  • Adjust the consistency of congee with additional broth or water if it becomes too thick.
  • For added flavor, garnish with fresh cilantro, fried shallots, or a drizzle of chili oil if desired.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/creamy-chicken-congee-instant-pot-and-stove-top-recipes-recipe/